I've become a Canning Junkie!

15 years ago

I want to thank everyone here for answering my questions and providing so much good information, not to mention inspiration!

This last week+ (my first canning venture) has, so far, provided:

3 batches of Blackberry Jam (no-sugar, low-sugar and high test)

1 batch of Strawberry Nectarine Jam (long gone)

2 batches of Strawberry Jam (with more to come, strawberries are taking over my garden)

1 batch red grape jam (eh)

6 quarts and 12 pints of chicken stock

6 quarts of pork

5 quarts of Chicken Breast

14 pints of carrots

12 pints Pickled Asparagus

6 pints Pickled Baby Carrots

and today, Banana Jam - my, that's yummy! My kid and his girlfriend attacked the "taster" jar and the pan like ravenous wolverines. In addition to the 1/2c. lemon juice called for, I added 2 tsp. citric acid powder ('cause I used fresh juice and felt paranoid) and 1 tsp. vanilla extract, and BWB'd for 10 minutes instead of the 5 stated in the recipe. Super yummy stuff!

Tonight is 6 more pints of pickled baby carrots, then I'm taking a break.

I had no idea how satisfying I would find this, but I am thoroughly enjoying myself!

Thanks so much for all of your helpful generosity!

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Comments (9)

ladytexan
15 years ago
Way to go!! It does bring a sense of accomplishment, doesn't it?

You are so way ahead of me and I thought I would do great things this year.

I'm going to have to try some banana jam. That's a new one on me.
robin_d
Original Author
15 years ago
I got the Banana Jam recipe here, but I don't know whose recipe it is:

Banana Jam
Prep Time: 45 min
Total Time: 2 hr min
Makes: about 8 (1-cup) jars.

4 cups prepared fruit (about 11 fully ripe medium bananas)
1/2 cup fresh lemon juice
1 tsp. EVER-FRESH Fruit Protector (optional) (I used Fruit Fresh)
1 box SURE.JELL Fruit Pectin (I used Ball liquid pectin)
1/2 tsp. butter or margarine (optional) (skipped this)
6 cups sugar, measured into separate bowl

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

MASH bananas thoroughly. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir lemon juice and fruit protector into prepared fruit in saucepot. (I also added 2 tsp. citric acid due to paranoia)

STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

STIR in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 5 minutes. (I processed 10 minutes)

Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

I also added 1 tsp. vanilla extract before filling the jars.
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greenhouser
15 years ago
robin_d

This banana jam sounds delicious. I wonder how much Splenda would be needed in place of all that sugar?!?!?! What do you put this jam on?
robin_d
Original Author
15 years ago
The kids said it made just about the best PB&J they ever had, and I concur. :-)
zabby17
15 years ago
Robin, you've got it bad, all right! I've been on this forum several years and seen a lot of new canners get hooked (including myself) with the help and encouragement of the kind folks here.

But I don't know that I've seen anyone go from zero to sixty (or "I've ordered cannign equipment" to "I've canned 100 jars of stuff of ten different kinds, both pressure and BWB" quite as quickly as you! Instant addiction---pretty scary. ;-)

PResumably when the novelty wears off (or you feel worn out) you'll slow down enough to spend some more time enjoying all those goodies!!

Seriously, congratulations. I'm so glad your canning debut has been such a smashing success, and I know you'll have many more happy canning seasons....

Zabby
ladytexan
15 years ago
Robin, Thanks so much for the recipe.

Sounds like something grandkids and Grumpy would like.
margi83301
15 years ago
Hello from Olympia! You are hooked! I am impressed! I haven't done any canning this year. I did sooo much last year I don't really need to do a whole lot this year. I do need to do peaches adn pears, but they're not on yet.

Welcome to the obsession!
bcskye
15 years ago
Wow! You really did jump in whole-heartedly. It is great to can and there are so many benefits from doing it. Along with the others, I welcome you to the joys of canning.
whynotmi
15 years ago
The banana jam I put up last year was a huge hit. I thought it was too thick, but everyone I gave it to adored it. I have standing orders to make more. My friends have even returned their jars with their names taped to them as a reminder. Personally, I'd like them to return the jars with their names and bunches of bananas attached. ;^)

I've become a Canning Junkie!

Comments (9)

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robin_d
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I've become a Canning Junkie!

Comments (9)

ladytexan

robin_dOriginal Author

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robin_d
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Original Author