My husband Lorenzo and I started our farm journey once he retired from the US…
Stephanie Thurow is a Certified Master Food Preserver and cookbook Author from the land of 10,000 lakes, Minnesota. Stephanie is passionate about teaching others how to preserve the harvest. She specializes in writing easy to understand recipes that put even a novice at ease and she loves teaching hands-on classes around the state (and-soon to-be country). Stephanie is the author of three food preservation cookbooks: Can It & Ferment It, WECK Small-Batch Preserving and now available for pre-order: WECK Home Preserving – coming August 2020. None of Stephanie’s fermented recipes require starter cultures and none of her canned recipes require added pectin, she believes in the heritage methods of preserving food. You can follow Stephanie’s kitchen and gardening adventures on here active Instagram account, where she shares images and videos of her food preservation escapades, or you can subscribe to her blog.
Stephanie’s premiere cookbook, Can It & Ferment It, released in 2017. At nearly the three-year anniversary, the second edition of Can It & Ferment It was recently published (June 16th, 2020). Her new edition includes many new photos, an expanded intro, and includes a bonus section with 10 new recipes! Here is a sneak peak of a recipe you will find in the updated and expanded edition.
Classic Blueberry Jam (directions for water bath canned or refrigerated)
Dark, vibrant, and full of flavor. Extremely versatile and delicious. Use as a classic jam for pb&j sandwiches or jazz up your next charcuterie platter with a jar of this! It’s a fantastic jam to dollop on top of a soft, spreadable cheese and enjoyed on a crunchy baguette, or cracker.
Yield: 4 (8 ounce) jelly jars
2 lbs. fresh blueberries (about 6 cups)
2 cups granulated sugar
2 tbsp. lemon juice
Wash berries and remove any stems, and soft or damaged berries. Add blueberries to a large heavy-bottomed, nonreactive pot and use a potato masher to break them down somewhat. Add in the sugar and lemon juice, and stir together. Bring ingredients to a boil, then reduce heat to medium-high and simmer for 20 minutes, until the jam begins to thicken, stir frequently.
Water Bath Canning Directions:
Ladle the hot berry mixture into warm prepared jars (jars that have been washed and kept warm prior to filling). Use a funnel to safely transfer the mixture, leaving ¼ inch of headspace. Wipe the rims of the jars with a dampened, clean, lint-free cloth or paper towel and again with a dry towel. Place the canning lid over the rim of the jar and screw the ring on until it’s just-snug on the jar (not fully tightened). Carefully lower the jars into the hot water bath, cover with the lid and once the bath reaches a rolling boil, set the timer and process in the bath for 10 minutes (adjust for altitude).
Carefully remove the jars from the water bath with the canning tongs, and place the jars on a towel-lined surface for 12 hours without touching. After 12 hours, remove the jar rings and test to make sure all lids are securely sealed onto the jars, then label and date jars. Refrigerate after breaking the sale.
Ladle the hot berry mixture into warm prepared jars (jars that have been washed and kept warm prior to filling). Use a funnel to safely transfer the mixture, leaving ¼ inch of headspace. Wipe the rims of the jars with a dampened, clean, lint-free cloth or paper towel and again with a dry towel. Place the canning lid over the rim of the jar and screw the ring on until it’s just-snug. Place the jars on a towel-lined surface until cooled, tighten ring and transfer to the refrigerator. For best flavor, enjoy within 4 months.
Recipe published with permission from Skyhorse Publishing, Inc.