- The water bath pot needs to be almost at a boil.
- Large pot holding clean cans put on a simmer.
- Small saucepan filled with the flat lids also on a simmer.
- The large pot you will actually be making jam in also occupies a burner.
So here is what was never told to me that I think would be helpful information for a newbie.
- I used KitchenAid tongs, and it worked out great for retrieving lids and lifting the jars in and out of the water. If you plan to use jars larger than a pint I'd purchase the jar lifter. Otherwise save the bucks you'd spend on buying something that only has one purpose and go for the tongs that you can use for grabbing meats and veggies.
- Save the foam that you skim off the top of the jam, before pouring it into the jars. Store in the fridge, it's great in cottage cheese and yogurt and on ice cream! YUMMY!
- Buy a funnel, will save you tons of time and will help keep the canning mess to a minimum.
- Wear clothes that you don't care about because the first time canning you will get berry juice on them.
- Plan to make jam/can when you have undisturbed time. You can prep everything beforehand but once you put those smashed berries in the pot you are tied to that stove until all the jars are filled.
You can simmer your lids for a little while and then take them off the stove while you are putting the jelly in the jars.
This fall you can come and watch how long it takes for apple butter.
I love to see posts on canning. Well done!
TX Poppet at Canned Laughter
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