Ball Canning Back To Basics : A Foolproof Guide To Canning Jams, Jellies, Pickles, And More by Ball Home Canning Test Kitchen

Ball Canning Back To Basics : A Foolproof Guide To Canning Jams, Jellies, Pickles, And More by Ball Home Canning Test Kitchen

Are you looking to expand your culinary skills and preserve your favorite fruits and vegetables? Look no further than Ball Canning Back to Basics. This book is your ultimate guide to canning, pickling, and storing with confidence. Whether you’re a novice or a seasoned cook, this book will teach you the essential techniques and provide you with easy, classic recipes.

The journey begins with a comprehensive introduction to water bath canning, where you’ll learn about the necessary equipment and receive valuable food safety guidance. Each method of food preservation is broken down into beginner-friendly tutorials, accompanied by step-by-step photographs that highlight the key steps.

With 100 versatile recipes for preserving the flavors of your favorite fruits and vegetables, you’ll have endless options to add vibrancy to your pantry. The book also offers simple variation ideas, allowing you to experiment with low-sugar options and flavors. These time-tested tips come from the most trusted authority in home canning, ensuring your success in mastering this art.

If you can boil water, you have the potential to create delectable jams, jellies, pickles, and sauces. Ball Canning Back to Basics empowers you to take control of your pantry and confidently create your own preserved goods.

Small Batch Canning Fig Jam | Ball Jam and Jelly Maker Recipe and Nesco Canner Tutorial

Hello everyone! In this article, I will guide you through the process of making fig jam and canning it. My name is Rebecca and I run the website, where I focus on teaching you how to do small batch canning in an easy way. Let’s dive right in!

About two years ago, I planted a fig tree in my mom’s backyard. It started off as a small plant, but now it’s taller than me! Last year, it produced its first batch of figs, and this year it’s producing even more. I have gathered a bunch of fresh figs, but not enough for the jam, so I started freezing them in a jar. Now, I’ll show you how to prepare the figs for the jam.

Preparing the Figs

Preparing the figs is quite simple. You don’t need to peel them, just cut off the stem and the bottom end. Then, chop the figs into small pieces. It doesn’t need to be finely minced, just coarsely chop them. Place the chopped figs in a mason jar, I’m aiming for around three cups of chopped figs.

Making the Jam

To make the jam, I’ll be using the peach jam recipe as a base and substituting the figs. Here are the ingredients you’ll need:

  • 2 and 2/3 cups of chopped figs
  • 3 tablespoons of powdered pectin
  • 2 tablespoons of bottled lemon juice
  • 1/2 teaspoon of butter or margarine
  • 3 and 1/3 cups of sugar

Sprinkle the powdered pectin at the bottom of the jam maker. Then, add the chopped figs, lemon juice, and butter. Turn on the jam maker and let it run for about 4 minutes. After that, add the sugar and let it continue to cook for the remaining time. Once the jam is done, fill the jars, leaving a quarter-inch of headspace. Wipe the rims with vinegar, place the lid and ring on the jars, and tighten to fingertip tightness.

Canning the Jam

Place the filled jars in a water bath canner and make sure they are covered with water. Process the jars for the appropriate amount of time according to your altitude. In my case, I processed them for 15 minutes. After processing, remove the jars from the canner and let them cool for a few minutes. Check for seals and store the jars in a cool, dark place.

That’s it! Now you have delicious homemade fig jam that you can enjoy year-round. I hope you find this article helpful, and if you want to learn more about small batch canning, don’t forget to subscribe to my website for future updates. Happy canning!

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