This month our workshops focused on food preservation. This is always a fun hands-on activity for everyone, and everyone walks away with proof of their efforts. This year we did strawberry jalapeno jam; Thursday night was freezer jam, Saturday was the traditional hot water bath jam. Both ways yielded tasty results, some of which were sampled immediately under the guise of “quality control”.

We cover freezing and the hot water bath methods as these are the most popular methods; the hot water bath gives you a product that doesn’t spoil if the power goes out for a prolonged period of time, freezing is an easier option for people who are disabled or simply prefer not to can.

We still cover acidity, how long to hot water bath different items, dehydrating, etc. since not all food products and canning methods are the same. Our hot water bath session was led by a professional caterer who served as a food security VISTA several years ago, before starting her own catering business.

This is the hot water method recipe we used:

Ingredients:

5 C crushed strawberries (about 2 QT)

2-4 jalapenos finely minced (or to taste)

7 C sugar

1 pkg Sure Jell Fruit Pectin

8 clean half pint jars and lids

Directions:

Step 1 Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Step 2 Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 6- or 8-qt. Saucepot.

Step 3 Stir SURE-JELL Original Premium Fruit Pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Step 4 Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)