I like simple. Good recipe! For anyone who has a little mishap and gets jam on the rim of the jar before the lid goes on, they can take a cloth with vinegar on it to wipe off the rim. This will ensure that the food on the jar doesn't prevent a seal.
Great video! You have inspired me to learn how to water bath can my garden produce. I agree with your canning and food safety procedures. I’m at 950 feet in elevation, which affects and adds to my water bath canning time. My canning observations and comments are: consider lemon concentrate rather than real lemon juice. The concentrate gives you a guaranteed 5% acidity. Consider sterilizing your lids by submersing the lids in 5% vinegar solution rather than boiling them. The heat can negatively affect the rubber on the lid. Consider sterilizing your jar in the microwave. The process is: fill the jar with water, dump out the water so the entire jar gets wet. Place the wet jar in the microwave for three minutes. With two jars it’s six minutes. With three jars it’s nine minutes. After I fill the jar with jam, I use a paper towel drenched in vinegar to wipe off the glass lip on the Mason jar. This process helps me get a better seal. Consider using a magnet to grab the lid so you may put the lid on the jar without touching it. As I am canning, I often wash my hands with vinegar. I use the vinegar as a food safe hand sanitizer.
Is this about the time of year when your floricane varieties fruit? The variation between E. Ontario and Nova Scotia growing conditions never ceases to amaze me. (Our floricanes were mid June through mid July this year, and it looks like we’ll have a primocane bumper crop in early Sept.)
They are basically done now. Only was able to get about1/2 cup yesterday - so that's it for 2024. I filmed this 2 weeks ago and just found the time to do the editing this morning. Got about 9 jars in all.
