Wam, bam, thank you jam!!
I recently had the distinct pleasure of joining Mrs. Rebecca Lunna at her lovely abode to participate in the wonder that is canning. AKA things Tootie & Dotes totally knew how to do ya know, no big deal... but in all honestly, it's something I still don't really understand how to do and totally should.
Eager to learn, mimosa ingredients in hand, I joined the canning crew for a lesson on a lovely Sunday morning.
Below is the recipe and process if you're following along at home.
CANNING SUPPLY LIST
- Jelly jars, lids and rings
- Water bath canner and rack. (21-qt. covered pot)
- Jar lifter or rubber tongs
- 4 cups (1 liter) granulated sugar
- 4 cups (1 liter) raspberries
- Sterilize the glass jars you plan to use before you get started by boiling them, do the same for the lids and the rims. Set aside to cool/dry.
- Combine ingredients in a saucepan, mix and bring to a boil, stirring and skimming foam off the top. If you have a thermometer you want the temp to reach 221 degrees for 5 minutes. Otherwise to check, put some mixture on a plate, let cool slightly and then drag your finger across it, if it gel's it's ready.
- Use wide mouth funnel to pour mixture into jars.
- Wipe jar tops before screwing on the lids.
- To seal for longer term storage, put the jars in a canning wire rack and submerge in boiling water for ten minutes.
- Let jars cool 12 to 24 hours. Do not push down on the center of the flat metal lid until jar has cooled completely.
- Enjoy sound of canning jars pop! so you know they're sealed.