Before moving back to Texas, we went blueberry picking with my expectation of having enough to make a batch of blueberry jam. Needless to say, we ended up with WAY more than planned or needed but I did put them to good use. Not only did we end up with a dozen jars of blueberry jam but also 8 quarts of canned blueberries and still had enough to make a lemon blueberry cheesecake cake (triple layers….yum)! We also learned about different blueberries and I now have a favorite kind, Chickadee. They are perfect for baking and snacking (and I definitely did both).
I started with blueberry jam which I made following the recipe that has been tested and is located in the Ball Complete Book of Home Preserving. I use this book religiously for my canning recipes or ideas and it hasn’t let me down yet. You will need the basics to get started canning: stock pot, water bath canner, canning funnel, jar lifter, measurer/bubble “popper”. There are a few tools that I purchased early on in my canning process that have been more than beneficial in making the job easier. I’ll share with you what I purchased and use but not all are a necessity. Initially, I used a big stock pot for making jams and jellies but the Maslin pan I purchased makes life so much easier. We also purchased an automatic stirrer which is helpful for continually movement. It doesn’t replace stirring it yourself but it does give you a break especially if you are like me and multi-task.
Tools:
Canning Supplies – Jar lifting rack, Jar lifter, Canning Funnel, Measurer/Bubble “Popper”, Lid Lifter, Tongs (you can buy kits versus buying individual supplies so you may receive other supplies)
Large stock pot or Maslin pan
Canning Jars (I use Ball but there are other options)
Utensil Stir (automatic stirrer)
You can obtain supplies from Amazon, Wal-Mart, Rural King, Tractor Supply, Target…..more stores are carrying the basics. If I’m replacing jars, I normally buy local.
Steps to preparing to can:
Wash jars, lids and bands in hot, soapy water. Rinse well and drain. You do not need to dry them. If reusing jars, carefully examine jars and discard any with nicks, cracks, or uneven rim surfaces. Heat the jars approximately 10 minutes before filling. This helps with preventing breakage during thermal shock.
Place a rack in the bottom of your water bath canner then placed the number of canning jars in the rack. When using 8-ounce or smaller jars, add water to the jars and the canner until it reaches the top of the jars. For pint and larger jars, add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. You do not need to boil the jars.
Prepare the closures (lids and bands) by washing in hot, soapy water. Rinse under hot water, dry and set aside until ready to use.
Prepare recipe (if your recipe preparation and cooking time is more than 30 minutes, you can begin to heat the jars and lids once the recipe is prepared).
Ball Blueberry Jam Recipe
9 cups crushed blueberries
6 cups granulated sugar
Prepare canner, jars and lids as discussed above (or in your Ball recipe book).
In a large, deep stainless steel saucepan, combine crushed blueberries and sugar. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil, stirring frequently, until mixture thickens. Remove from heat and test gel (there are several gel stage test methods).
If gel stage has been reached, skim off foam.
Ladle hot jam into hot jars using funnel, leaving ¼ inch headspace (this is where your measurer/bubble “popper” tool is needed). Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim (I use a small amount of vinegar on a towel) and center lid on jar. Screw band down until resistance is met, then increase to fingertip tight. Careful not to overtighten. Place jars in canner, ensuring they are completely covered with water. Bring to a boil, and process for 10 minutes. Remove canner lid.
Wait 5 minutes, then remove jars, cool and store. I place mine on either a kitchen towel or a cooling rack. Avoid placing hot jars on a cold countertop. This could cause the jars to crack. Your jar lids will start to “ping” once sealed. It’s a beautiful sound!
I would love to see your completed jams and jellies! If you have any questions or comments, please feel free to reach out as I’m constantly learning myself about canning and preserving.
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