Imagine, a hot biscuit, golden brown, dripping with melted butter, an a heaping spoon of fresh, home
made strawberry jam!
Before the era of the wonderful freezer, people preserved foods by, 
among other things,canning. Canning is a nice way of preserving your garden bounty, 
or the extra produce your gardening friends give you.

It's true that we can use all kinds of store-bought canned foods, but doing your own
canning is very rewarding, especially when you open your pantry and see row after
row of jars, filled with lovely fruit, vegetables, jellies, jams, all canned by you.

Canning may not be for everyone. It's rather time consuming, 
but in my opinion the rewards far outweigh the effort and involvement. 
If you've never canned before, try it once, and you
may become an enthusiast like me!

Important Instructions 
1. Use good quality fruit, mature but not over-ripe.
2. Use granulated sugar.
3.Use a wooden spoon and a good flat pan; aluminium or iron lined with enamel is best.
4. Carefully follow instructions as to length of time for cooking; jam is spoiled by too much cooking as well as by too little time.
5. Skim carefully any scum that rises.
6. Watch carefuly that jam does not burn.
7. Test jam before bottling; if the syrup sets, the jam is cooked. 
8. Exclude air from jam jars, either by covering with parrafin wax or cellophane moistened in water before applied to the jar. Use elastic band to hold cellophane in place. 

Hints for Jam, making
1. Always gather fruit on a fine day. It should not be over-ripe.
2. wipe with a damp cloth.
3. Fruit should be partly cooked before sugar is added.
4. bring fruit to boiling point slowly to avoid burning. 
5. Always use a wooden spoon for stirring. 
6. When sugar is added, boil as rapidly as possible, rapid 
7. Instead of skimming jam, stir in a piece of butter the size of a walnut when the jam is cooked.
8. To test jam, put a little on a saucer. When cool, a skin should form on top.
Jam jars must be sterilized and throughly dry.
Put jam into warm jars and cover while hot. 

First I want to give you the recipe for making the syrups that are needed.
For an Light syrup--1 cup of sugar to 3 cups water Yields 3 1/2 cups
For medium syrup--1 cup Sugar to 2 cups Water Yields 2 1/2 cups
For Heavy Syrup--1cup Sugar 1 cup Water Yields 1 3/4 cups

For a medium syrup with honey: Combine 1 cup sugar, 1 cup honey and 4 cups water to yield 5 cups syrup.

NOTE: Fruit may be preserved quiet satisfactorily without sugar, using boiling water only. Sugar or sugar substutute may be added before using. 

Getting Started

Soft spreads are "fun foods" in home canning and are usually the ones that produce the most satisfaction. There is very little difference between the soft spreads. They are made of 4 main ingredients:Fruit, sugar, pectin and acid. They differ in consistency, ranging from a firm set for jellies to a soft, honey like consistency for preserves. Here's a brief description of the soft spreads;
 
 

Butters

Butters are made by cooking fruit pulp and sugar to a thick consistency that will spread easily. Spices may be added; the amount and variety depends upon personal taste. After sugar is added, butters are cooked slowly until thick enough to round up on a spoon.

Conserves
 
 

Conserves are jam-like products made by cooking two or more fruits with sugar until the mixture will either round up on a spoon, like jam, or else flake from it, like jelly. A true conserve contains nuts and raisins, but recipes may be varied according to personal taste by either adding or omitting these two ingredients. Conserves should be made in small batches and cooked rapidly after the sugar has dissolved. Nuts, if used, should be added during the last 5 minutes of cooking.

Jams
 
 

Jams are made by cooking crushed or chopped fruits with sugar until the mixture will round up on a spoon. Jams should be made in small batches and cooked rapidly after the sugar has dissolved. Jams can be made of one fruit or a combination of fruits. They should be firm but spreadable; jams do no hold the shape of the jar.

Jellies

Strained juice from fruit is used to make jellies. They are usually prepared in a way that keeps them crystal clear and shimmering. jellies are gelatinized enough to make them firm and capable of holding their shape outside the jar, yet soft enough to spread easily.

Marmalades

Marmalades are soft-fruit jellies containing small pieces of fruit or peel evenly suspended in the transparent jelly. They should be cooked in small batches and brought rapidly to (or almost to) the gelling point. Marmalades are similar in structure to jams.

Preserves

Preserves are fruits preserved with sugar so that the fruit retains it's shape, is clear, shiny, tender and plump. The syrup is clear and varies from the thickness of honey to that of soft jelly. Preserves should be cooked in small batches and in wide pans.

Step-By-Step bottling of Soft Spreads

1. Assemble all equipment and utensils.
2. Examine jars for nicks and cracks. Examine lids for scratches and defects. Check bands for proper fit. Wash jars and two piece caps in hot, soapy water. Put jars and lids in a saucepan filled with water; bring water to simmer. remove from heat. Allow jars and lids to remain in hot water until needed. DO NOT BOIL LIDS. Dry bands; set aside.
3. Select top quality produce. Wash thoroughly before preparing recipe.
4. Prepare one recipe at a time. Follow recipe instructions.
5. Remove from heat. Skim foam if necessary.
6. Immediately pack hot spreads into hot jars. Leave the recommended head space.
7. Wipe top and threads of jar with a clean, damp cloth. Adjust two piece caps.
8. Place each jar as it is filled onto elevated rack over canner containing simmering water. When rack is filled, lower into canner and add boiling water to cover two piece caps by 1 to 2 inches. Cover canner and bring water to a boil. Adjust heat to hold water at a steady rolling boil. Start counting processing time when water reaches a rolling boil. If during processing time water boils away and two piece caps become exposed, add boiling water to cover caps by 1 to 2 inches.
9. When processing time is complete, remove jars from canner. Stand upright on a towel, out of drafts. Allow 1 to 2 inches of space between jars.
10. After 12 to 24 hours, test seals and remove bands.
11. Wash outside of jar and lid surface. Label. Store sealed jars in a cool, dry, dark place.

Juice for Jelly

For hard Fruits:Apples, Pears, Nectarines, etc. Select top quality fruit. Wash; remove stem and blossom ends; do not peel or core. Chop or quarter fruit; measure. Add 1 cup water for each slightly heaped quart prepared fruit in a large saucepan. Cover; simmer fruit until soft. Strain mixture through a damp jelly bag or several layers of cheesecloth to extract juice. Juice may be used fresh, canned or frozen for later use.

For Soft Fruits:Grapes, Berries, etc. Select top quality fruit. Wash and stem fruit. Slightly crush fruit or follow recipe guidelines for preparing fruit; measure. Add 1/4th to 1/2 cup water to each quart prepared fruit in a large saucepan. Cover; simmer fruit until soft. Strain mixture through damp jelly bag or several layers of cheesecloth to extract juice. Juice may be used fresh, canned or frozen for later use.

NOTE: If juice is to be canned, heat juice 5 minutes at 190 degrees F. Do Not Boil. Ladle hot juice into hot jars, leaving 1/4th inch head space. Adjust two piece caps. Process pints and quarts 10 minutes in a boiling-water canner.

RECIPES
 
 

Butters

APPLE BUTTER
16 Medium apples (about 4 pounds)
4 cups sugar
2 teaspoons cinnamon
1/4th teaspoon cloves

To prepare pulp: Wash apples; remove stem and blossom ends; do not peel or core. Cut apples into small pieces. Add 2 cups water; cover; simmer 20 to 25 minutes or until apples are soft. press through a sieve or food mill. Measure 2 quarts apple pulp.
To prepare butter: Combine apple pulp, sugar and spices in a large saucepan. Cook slowly until thick enough to round up on a spoon. As pulp thickens, stir frequently to prevent sticking. (If to thick, add a small amount of water or apple juice for desired consistency.) Ladle hot butter into hot jars, leaving 1/4th inch head space. Adjust two piece caps. Process 10 minutes in a boiling water canner.
Yield: About 5 pints.

Apricot Butter

24 medium apricots
3 cups sugar
2 tablespoons lemon juice

To prepare pulp: Wash and stem apricots; cut in haves; pit. Cook apricots until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through a sieve or food mill. Measure 1 1/2 quarts apricot pulp.
To prepare butter: Combine apricot pulp and sugar. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Add lemon juice. Ladle hot butter into hot jars, leaving 1/4th inch head space. Adjust two piece caps. Process 10 minutes in a boiling water canner.
Yield: About 3 pints.

Peach Butter

18 medium peaches
4 cups sugar

To prepare pulp: Wash and blanch peaches. Peel, pit and chop peaches. Cook until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through a sieve or food mill. Measure 2 quarts peach pulp.
To prepare butter: Combine peach pulp and sugar in a large saucepan. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4th inch head space. Adjust two piece caps. Process 10 minutes in a boiling water canner.
Yield: About 4 pints.

PearButter

20 medium pears
4 cups sugar
1/3rd cup orange juice
1 teaspoon grated orange peel
1/2 teaspoon nutmeg

To prepare pulp: Wash and quarter pears. Cook until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through a sieve or food mill. measure 2 quarts pear pulp.
To prepare butter: Combine pear pulp and sugar in a large saucepan, stirring to dissolve sugar. Add remaining ingredients. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4th inch head space. Adjust two piece caps. Process 10 minutes in a boiling water canner.
Yield: About 4 pints.

Strawberry Butter

2 quarts strawberries
2 cups sugar
2 tablespoons lemon juice

To prepare pulp: Wash and crush berries. Slowly simmer strawberries until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through sieve or food mill. measure 5 cups strawberry pulp.
To prepare butter: Combine strawberry pulp, sugar and lemon juice; let stand 2 to 3 hours. Bring mixture to a boil; reduce heat. Cook slowly until thick enough to round up on a spoon. As mixture thickens, stir to prevent sticking. Ladle hot butter into hot jars, leaving 1/4th inch head space. Adjust two piece caps. process 10 minutes in a boiling water canner.
Yield: About 3 half pints.

Conserves

Ambrosia Conserve

1 fresh pineapple, chopped, cored and peeled (about 5 pounds)
1 cup orange juice
1/3rd cup grated orange peel
5 cups sugar
1 cup coconut
1 cup chopped maraschino cherries
1/2 cup slivered almonds

Combine pineapple, orange juice and peel in a large saucepan. Simmer 10 minutes. Add sugar, stirring until dissolved. Cook rapidly almost to the gelling point. As mixture thickens, stir frequently to prevent sticking. Remove form heat; stir in coconut, cherries and almonds. Ladle hot conserve into hot jars, leaving 1/4th inch head space. Adjust two piece caps. Process 15 minutes in a boiling water canner.
Yield: About 6 half pints.

Blueberry Conserve

2 cups water
4 cups sugar
1/3rd cup thinly sliced lemon
1/2 cup thinly sliced orange
1/2 cup raisins
1 quart blueberries

Bring water and sugar to a boil; add lemon, oranges and raisins. Simmer 5 minutes. Stir in blueberries. Cook rapidly until thick, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Ladle hot conserve into hot jars, leaving a 1/4th inch head space. Adjust two piece caps. Process 15 minutes in a boiling water canner.
Yield: about 4 half pints.

Cherry-Raspberry Conserve

3 cups raspberry pulp
3 cups pitted sweet cherries
4 cups sugar

To prepare pulp: Press raspberries through a sieve or food mill to remove seeds. Measure 3 cups pulp.
To prepare conserve: Simmer cherries until tender; stir in raspberry pulp. Add sugar, stirring until dissolved. Cook rapidly until thick, about 30 to 40 minutes. As mixture thickens, stir frequently to prevent sticking. Ladle hot conserve into hot jars, leaving 1/4th inch head space. Adjust two piece caps. Process 15 minutes in a boiling water canner.
Yield: about 4 half pints.

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