There's something magical about taking bushels of berries and turning them into sparkling jewels on your pantry shelf. The same goes for the classic dilly bean (still crunchy in January!), a batch of homemade spaghetti sauce (your own secret spices!) and salsa that's still fresh well into February.
Canning's pretty much the best kitchen trick, and it's easier than you think. So c'mon, let's put up some of your summer stash with these tried & true treats from our recipe box...you CAN do it!
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An herbal twist on an old favorite, this recipe comes from the kitchen of Sharon Demers of Dolores, Colorado and appears in 101 Farmhouse Favorites. Sharon writes, “I love the taste of strawberries and fresh thyme, and this is a refreshing jam that’s oh-so good on buttermilk scones or hot biscuits.”
4 pts. fresh strawberries, hulled and crushed
1 T. fresh thyme, chopped
1-3/4 oz. pkg. powdered fruit pectin
Optional: 1/2 t. butter
7 c. sugar
8 1/2-pint canning jars and lids, sterilized
Place strawberries into a large stockpot; add thyme. Stir in pectin and mix well. Add butter, if using, to reduce foaming. Bring mixture to a rolling boil over high heat, stirring constantly. Add sugar all at once. Return to a rolling boil; boil for one minute. Remove from heat; skim off foam. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes. Set jars on a towel to cool completely; check for seals. Makes 7 to 8 jars.