Aunt Sue taught me how to can the other day when she made salsa. I’ve been wanting to make some of Mum’s amazing zucchini salsa and some strawberry jam (since Mark eats more jam than a kid would haha).
My inspiration for making strawberry jam, was finding quarts of strawberries for a dollar each at the new HEB in Burleson.
Here is my first canning experience (besides watching my mom and Aunt Sue can millions of Strawberries that one year in Illinois):
Hulled the strawberries, composted the remains, and processed the berries in a food processor.
Cook the mashed mess and then skim the foam off the top.
Pour the strawberry mixture into jars and screw the lids on.
Let the jars enjoy a nice hot and soothing bath then take them out and listen to their seals pop!
The End! Enjoy with toast and a hearty breakfast of eggs, bacon, and orange juice.
I made about 5 pints of strawberry jam, and I don’t think they’re going to last very long.