There are not many things more satisfying to farmers and gardeners alike than a kitchen pantry full of home-canned fruits and vegetables. By skipping the grocery store and using your own homegrown harvest you are not only saving money, but you are using a healthy alternative to store-bought, factory-canned ingredients. Make use of your summer’s bounty with this set of canning recipes from Capper’s Farmer.
• 1 pound blackberries
• 2 cups sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 3 ounces pectin (half of a 6-ounce bottle)
1. In a kettle or large pot, combine blackberries, sugar, lemon juice, cinnamon and cloves. Bring to a rolling boil, and boil hard, uncovered, for 1 minute, stirring constantly.
2. Remove pot from heat, and stir in pectin. Skim off foam.
3. Immediately pour mixture into hot, sterilized jars. Put on lids and rings, and process for 10 minutes in a boiling water bath.
Want more home-canning recipes? Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.