Canning Blackberry Jam and Freezing Green Beans

Well we went on vacation for a couple of weeks and when we came back our garden was overflowing with green beans and blackberries!  After snapping the green beans and washing everything I needed to put everything up.  I don’t have a pressure cooker so I had to freeze the beans, but with the blackberries I couldn’t resist making some jam!!  Below are the recipes I used to freeze the green beans and make blackberry jam.  Enjoy!

Blackberry Jam

Blackberry Jam

My grandma always told everyone who loved her jam and wanted the recipe to follow the recipe in the SureJell box.  So what did I do?  Followed the recipe on the SureJell box!

Ingredients

4 pints fully ripe blackberries/ 5 cups crushed berries

7 cups of sugar

1 box SureJell (fruit pectin)  Can be found in the jello aisle at the grocery

Tools

Large pot for canning/ Water bath canner with rack

Small pot for heating lids

Large pot for keeping jars hot

A couple large bowls

Strainer

Jelly jars, lids, and rings

Food mill (optional for removing seeds)

Ladle

Oven mitts

Funnel (I have this handy $5 kit from ball that is awesome for beginning canning)

Lid grabber

Jar grabber

Directions

1. Bring boiling water canner, half-full with water to simmer.

2. 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.

3. Prepare fruit as directed in following charts. For berries, crush 1 cup at a time, using a potato masher for best results. If using a food processor, pulse to chop. DO NOT PUREE. Jam should have bits of fruit.

4. Measure exact amount of prepared fruit into 6 quart or 8 quart saucepot.

5. Measure exact amount of sugar into a separate bowl.

6. Stir in one box of pectin into fruit in saucepot. Add 1/2 teaspoon of butter to reduce foaming.

7. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.

8. Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat Skim off any foam.

9.  Ladle quickly into prepared jars, filling 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 mush cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process jams 10 minutes. Adjust processing time according to altitude chart. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

10. Let stand at room temperature 24 hours. Store unopened jams in a cool, dry, dark place for up to a year.  Refrigerate opened jars up to 3 weeks.

Freezing Green Beans

Wash green beans to get all the dirt and bugs off.

Next bring water to a boil and add the green beans.

Let beans boil for 3 minutes.  Then immediately place beans into a bowl of ice water to cool for 3 minutes.

After letting the beans cool, drain them until they are pretty dry.  Sometimes I am not patient so I let them drain and them wipe them off a little to get rid of extra water.

After they dry I place them in quart freezer bags and get as much air out of the freezer bag as you can.  I close it most of the way and then press as much air out as I can.

Then place the bags flat in the freezer.  They should keep for a year at 0 degrees in the freezer.  When your ready to cook them just place them in some water, add seasoning and cook like normal frozen green beans.

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