Well here is about 20 quarts of strawberries just waiting to be jammed.
This past Wednesday Naomi and Five Crows got together at 9:00 in the morning to begin what was to be an all day affair of canning strawberry jam. Between the two of them they made approximately 480 ounces of strawberry jam or about 60 jars. They have made plans to can more fruits and who knows start a whole business.
Watching these two work took me back to my grandparents house in Arkansas. Where my grandmother would spend many of hot summer days canning preserves. Just the sight of a Mason jar can bring back many happy memories. I wonder how many people in the United States still can food?
First step is washing and then cutting off the caps off of two quarts of strawberries
Next put the 2 quarts of strawberries into the pot and then mash them right in the pot. This will help to save on dishes that you will need to wash later.
Then add six cups of sugar and stir the concoction thoroughly.
Put the Mason jars into a dishwasher and wash them to heat up the jars.
Next heat up the concoction until it gets to 220 degrees Fahrenheit.
Then using a ladel and a jar funnel pour the jam into the Mason jars. Next put the lids on and then screw on the rings, but make sure that they are not to tight.
Place the jars into a water bath canner and lower them until they are submerged.
Boil them for fifteen minutes and then remove them using the tongs.
You may hear a slight popping noise as you remove them. Let them sit for a bit until all the lids have sealed-The popping noise. The jars take up to 24 hours to cool.