I have been meaning to learn how to can for awhile now, but have always been a little intimidated. I had heard it was hard and time consuming, but so are many good things so I was determined to try. I was drawn to canning despite the hard work because I wanted the satisfaction of making and preserving my own food. I like the tradition and the idea of knowing exactly how my food was made and what went into it. To make my jam I bought some certified organic strawberries from my friends farm, Bloomfield Farms. The only other ingredients required where sugar and lemon juice. I followed the clear directions (complete with illustrations!) from the book Put ‘Em Up by Sherrie Brooks Vinton. I would recommend this book to any food preserving enthusiast. Canning didn’t turn out to be as hard as I thought and I am excited to perfect my strawberry jam recipe.
After making my jam I had a few strawberries left over. I threw these remaining strawberries into some vodka and am now patiently waiting for the infusion to be complete. I’ll keep you posted on how it turns out.