I love how you did the jam. Im gonna give it a try. But the scraping
@OurLittleHomestead9 жыл бұрын
+pandora022428 What scraping? Did my camera pick up the sounds too strong on this video? It was a new camera, I only used it a few times and then gave that camera to my daughter. I find the cheap finepix camera works best for sound when cooking. We win some, we lost some. Oh well! :P
@marias8357 жыл бұрын
You explain this process with ease. I feel confident that I can do this too. Summer fun!!
@pandora0224289 жыл бұрын
I made your jam tonight. It came out-addicting. Yes it was the sound but when I was stirring I started laughing, it sounded the same. No complaints here. Thanks, Dawn
@OurLittleHomestead9 жыл бұрын
+pandora022428 lol...it is a rather loud clanking isn't it? But that smell makes up for it!
@yeah4me27 жыл бұрын
This is an excellent presentation...quick,precise and to the point!!!
@lmnopqrstuv998610 жыл бұрын
looks very delecious and also your dog is so cute!!!!!
@OurLittleHomestead10 жыл бұрын
Thank you!!
@judyhelton74678 жыл бұрын
I just want to let you know i enjoyed your video. I have not. made it yet but hope to get the time to make it.I have started my videos on youtube but I'm still learning how the whole youtube thing works lol...Thanks for the video.
@doreensweet74839 жыл бұрын
Hi, Janie, im new at this and cant wait to try it...you have years of experience and I prefer and respect learning from someone like you. Do you have a video for apple butter?? Thank you for the easy to learn video.
@OurLittleHomestead9 жыл бұрын
+Doreen Sweet. How sweet you are, hon! I do have a video on Apple Butter. It's so...good! Use my oven to bake it for hours and then ...oh so good! Here is the link to that video: kzbin.info/www/bejne/rHKVdmppYpmcp9E
@michswags9 жыл бұрын
This is a REALLY helpful video...Thankyou!!
@OurLittleHomestead9 жыл бұрын
+Michele Shine You are welcome, hon!
@katesnave74766 жыл бұрын
Love the Kool-Aid idea!!
@OurLittleHomestead6 жыл бұрын
I like changing it up...certainly doesn't need anything but I like adding flavors each year..so my family gets a different variety in flavors to guess at! LOL!
@518pleasure10 жыл бұрын
looks yummy
@samanthaB77126 жыл бұрын
I've never been a fan of blackberry jelly or jam but your koolaid idea was a hit and I did your process all the way through except for the water bath. This is our 3rd yr of a blackberry crop and it is a bumper crop and not nearly as tart as they were last year....to date have 11 pounds so I've got to come up with other koolaid flavors.....lol! I sterilize my jars in water but I do my canning in the oven for fruits n berries. Thanks for posting a great vid.
@OurLittleHomestead6 жыл бұрын
It should be fine...but Ball and USDA here in America we have to use the waterbath method...my grandmother used to turn the jars upside down...lol..as a scientists...I agree that waterbath is necessary for high acid foods. I do suggest...to do for that 'just in case' factor...when you don't want to lose your goods to mold...too much work goes into it...to lose product...but jams and jellies get really hot when making them...as a certified canner I can not 'promote' not pressure or waterbath canning home-preserved foods. So, I'll leave that as it is! LOL! I remember my grandmother using 'wax' to seal the jars!
@OurLittleHomestead6 жыл бұрын
We are still alive! LOL
@NJGIRL8710 жыл бұрын
I just tried this the other day with strawberries instead of blackberries and it turned out great
@teresagarza53418 жыл бұрын
yes it did thank you have a good night
@OurLittleHomestead10 жыл бұрын
@ NJGIRL87 That is awesome! I still have to make strawberry jam this year...it is a family favorite and goes fast! Try Pineapple Strawberry Jam...OH BOY!! I use crushed pineapple plus the juice. Best ever!
@Imme_begin8 жыл бұрын
I'm sorry I have another question. I'm not sure if you will see this, but can you tell me what brand your 16 qt. stock pot is? I've been looking online, and haven't found one I like as well as yours. Thanks!
@OurLittleHomestead8 жыл бұрын
It does not say it has a brand but I did find it on ebay for under $35.00! A newly wed couple said it was a wedding gift that she would never use and sold it online; I saw and bought it up immediately. It's been my favorite pot ever since!
@bob_frazier6 жыл бұрын
You boiled for two minuets to insure it would jell. Then you water bathed for 10. Does that boiling water bath figure in on how firm your jelly is? (How could it not?)I would love to see your answer. Thank you.
@choijh889 жыл бұрын
Janie, this looks wonderful, cant wait to try this. You mentioned apple butter, do you have a recipe for apple butter? Someone like me brand new at this, I really appreciate learning from someone like you with your years of experience.
@OurLittleHomestead9 жыл бұрын
+Jae Ho Choi, kzbin.info/www/bejne/rHKVdmppYpmcp9E
@bob_frazier6 жыл бұрын
Ooh, lots of creativity there! I wonder if you need the suregell if you use apple juice. (??)
@Imme_begin8 жыл бұрын
I'm one of the weirdos who loves the whole fruit (seeds and all) in my blackberry jam. :). Btw- it is my all time favorite. Do you need the same amount (I believe you said 3 cups of Juice) if using the seeds and all? Also, your slotted spoon is unique (at least to me). Can you tell us about it? I love your videos. I'm addicted to you and Linda's pantry!
@OurLittleHomestead8 жыл бұрын
Everything would be the same. I know it would seem thicker to start with using whole fruit/seeds too...but the measures are still the same when I've attempted this process. My hubby is a 'whole fruit or chunky fruit' lover too! You are not alone in your addictions! LOL!!
@bob_frazier6 жыл бұрын
Tamara Carman Hi Tamara, I had this same question, sort of. 4 gallons of blackberries make 2 gallons of mashed berries. If you take the seeds out you'll end up with about 5 quarts of juice and 3 quarts of husks and seeds. (I made a reduced seed Jam with about 1/3 the seeds as a happy medium.)
@teresagarza53418 жыл бұрын
thanks for the video do you have to take the rings off
@OurLittleHomestead8 жыл бұрын
I loosen the rings so when I open the jam I have a ring to re-close them. I do remove rings on anything, like greenbeans...and such that I would use up the entire jar after opening. Hope this helped! :)
@hamda5810 жыл бұрын
How long can it last, how long is its shelf life? Are you suppose to keep it in the fridge or even outside is OK?
@OurLittleHomestead10 жыл бұрын
It has been waterbath canned which means it will last for years on the shelf in a dark, cool closet/cabinet. Be sure and label each jar the date/year and rotate your shelf stock. we usually eat within six months anyway...because this is so yummy! We give it away as gifts as well. If you do not want to can the jam you may freeze it as well. Best wishes.
@hamda5810 жыл бұрын
Thank you so much, that was very helpful.
@suzycowan50727 жыл бұрын
My problem is that I am at 5,565 ft. elevation and cannot seem to get my jams and jellies to jell... What extra steps can I do? I already process for an extra 10 minutes. I am fairly new to canning (3yrs) so any advice I can get would be very appreciated. Thank you ~SuzyJCinColorado~
@willow72339 жыл бұрын
My grandmother and great-grandmother used to seal their jams and jellies with wax, is that still safe to do? If so, can you tell me how.
@OurLittleHomestead9 жыл бұрын
Nicole Alessi I used to seal grape jam and apple butter this way. It's not safe. Heat waterbath method is much safer and less messy!
@willow72339 жыл бұрын
Thank you, I remember my grandmother scrapping off the mold, yuck!
@OurLittleHomestead9 жыл бұрын
Nicole Alessi Oh me too! The memories of molded apple butter! I'm surprised we lived through it! buahhaa!!
@willow72339 жыл бұрын
I know, they way some things were done are dangerous today, guess we were tougher then! LOL!
@gaetanazegers30806 жыл бұрын
Looks great where is the recipe?
@lynneceegee872610 жыл бұрын
Can you please explain to this regular UK jam-maker, why you need to process your jam any more after filling the jars and tightening the lids? You surely don't need to water bath them, the sugar preserves the jam. No body I know water baths their jam in the UK, domestic or industrial, but I notice a lot of American people do. I'm not being contentious, I'd really like to know why it is done. I understand fully why canning and bottling fruit and veggies need water or pressure canning, but jams and marmalades definitely do not!Thanks in advance!
@OurLittleHomestead10 жыл бұрын
Well first, it sounds like your method is working for you. However, from my scientific experiences, and from the POV of the USDA, sugar only 'feeds' the bacteria in the fruit, it doesn't kill bacteria. So therefore, sugar is not a preservative; it's the high acids or pectins/lemon juices etc in citrus or other that is added to recipes that is the preservative factor. And even adding higher acids will still not keep all bacteria at bay. Think of it like this; sugar is used to feed yeast (which is a bacteria)... sugar will feed many pathogenic or non-pathogenic organisms. Some bacterias are not bad for you. Some clear up your gut, like yogurt... but some will kill you. Did you know it would only take 1 pint of botulism to kill every man, woman, and child on this entire planet? And in just a few hours? True! Only 1 pint can rid the world of all mankind! Scary science facts from the lab! Yikes! Knowing this and so much more ... is why I water bath can ALL high acid foods and pressure can all low-acid foods. Why risk it? Some ppl think that you will see a bad jar of food, mold will be on top or it will be fizzy looking... but the killer bacteria would have been there long before that process even started. This is what makes it so dangerous to by-pass tested recipes and go off on your own accord. Water you may think is pure but it may have parasitic organisms, protozoa, or other pathogens floating in it. If you don't heat fruit to a certain temperature this can cause a tasteless, colorless, or otherwise intestine feeding bacteria, introducing abnormal floral to the intestine. This can simply give you diarrhea, make you tired, or simply zap your vitamins from your system. Some bacteria like botulism can even kill you. Blood flukes eat one cc of blood per fluke (it bleeds you to death, slowly) and there is no cure for it. New York has a problem with this worm infestation in water systems or foods that have been cleaned with their water supply. Food for thought... Military rations (before MREs) were the one thing that you had to be careful of in our rations, any kind of fruit with either heavy or light sugar syrup would easily go rancid. My husband teaches medicine at the local hospital...before that he was Army surgeon ...and before that... a lab tech in the eighties. I have a Masters in Science ... between us, we've had many hours behind a microscope, and, both can say this; there are some pretty bad viruses, bacterias and parasitic organisms that you can not see in our food and water supplies. This is why we process our food in a heated water bath or pressure canner. The same way we sterilize (steam, pressure, and time) our surgical tools. So, let's say you use the water from your tap, add some sugar in the fruity mix and only boil for say, six minutes, invert jar and seal, put on shelf and eat in four months ... this process is 'definitely not' enough to kill the organisms that you can not see. You sound very confident that "jams and jellies 'definitely do not' need water bath canned" or further processing either at home or in factories." I am wondering just how do you come to have this knowledge about factory processing foods like jams in the UK? UK would either use high-heat or high-pressure and time or the USA would not buy your products by our USDA standards. This is fact. You're canned goods wouldn't even get off the ship here. Btw...ever sink a can opener in a can and not hear the 'swish' sound? If you don't hear it, or the can is bulging or dented, do not eat the product. Canning factories use higher pressure methods than home-canning and that is why they can can corn and most home canners in USA will not even attempt canning corn. We blanch and freeze it instead. I hope this helps you to understand USDA standards for home canning and why/how my husband and I have formed our own strong opinion on canning methods as well. Blessings!
@OurLittleHomestead10 жыл бұрын
Totally did not mean to come off as snarky in any way ... I had questions for you in the UK as you had them for me. Was just trying to give both USDA standards and my own scientific opinion in my answer. I am sorry that it sounded that way. I just know that we would not import goods from UK to USA if it was not up to our USDA standards as well. That is why I AGREED with you, that UK has safe bottling and 'industrial' canning processes as we would not buy your products if it were not up to snuff...and I have UK products on my shelves often (mostly biscuit tins & teas). That is what I meant for my words to sound like...lol...bad thing about typing an answer...is that our words sometimes take on a different personality than our actual persons, and therefore, can be taken differently then meant. I do have a science degree and have earned my opinion in the industry of canning. I am certified in both canning practices and in 'Serve safety' here in US as well. We'll just have to agree to disagree about safe home-canning practices, as I follow USDA guidelines and Ball Blue Book guidelines as proven safe practices for home-canning. UK guidelines, which I am unaware of, seem not to follow in the same footsteps of our serve safe US guidelines. Like I said, our USA standards are just set to our US scientific results ... that is all. I'm sure that USDA found a need and so did Ball/Kerr. I still hold true to my word that sugar feeds certain bacteria and that high temps for certain amounts of time must be used for 'safe food serving' practices. Pathogens don't see a country, they see a live cell to attack. My daughter is food safe certified as well, she agrees with my above statements. My husband just re-read my post and he said that I gave my honest, professional, scientific opinion which you asked for in your first comment ... and he agrees with my lab specimen statements as well ... and he has 35 years behind a microscope and is one of our town's 'Infection Control Specialists'. Again, I hope this comment is not snarky but honest in it's entirety and helps you understand USA home-canning practices as we have come to view it here in the USA. Blessings.
@lynneceegee872610 жыл бұрын
Ok Jane, no offense taken. I'm not questioning USA practise, just wanting to know WHY, when over here we happily jam,jelly, marmalade and other stuff without recourse to additional water canning, and have done historically, with never a single problem. (Other than some low pectin jams sometimes not setting unless pectin is added but of course you know about that too, it happens everywhere! Agree that the written word can sometimes convey things not intended. Lx
@OurLittleHomestead10 жыл бұрын
I would think that lawsuits here have changed things. People sue happy here...not sure about there...but they are here. You can't stop a child from busting up a store without someone slapping you with a lawsuit...etc...makes industry more cautious and insurance extremely high here. One actor here just sued McDonalds and now they are gaining a whole new menu. About time! LOL>>
@OurLittleHomestead10 жыл бұрын
I've water bathed the flip tops too...they work great. I've 're-waterbathed' those store-bought jam jars with my own jams...you know the kind, with the 'pop' centers on the one-pc screw lids...and everyone of them as re-sealed for me. So, I've started saving any size jar with the 'pop' centers from store. Except the olives lids...I can't seem to get the smell out of the lids even using baking soda...and don't want my jams smelling like 'salty' scents when I open the lids...lol...But, they saved me some money last summer when I ran out of ball jars and used these for my blackberry jam. The jars were really pretty too. I'll have to do a video on it next year when I can them up again. Jars here run about 16.99 a box for 12 pints. Lids and screwbands are about $4.99 a box of 12... so, this can get costly here especially for a beginner who has to buy canner and equip as well before starting.
@Venus25908 жыл бұрын
how do you can manderin oranges? Would you can navel oranges the same way you can manderin oranges?
@OurLittleHomestead8 жыл бұрын
+b mizar, here is a fun video on everything you need to know about canning orange segments! I made the video a few years back and my Husky was the start of the show...well for the first 1 minute! LOL! But I do cover everything in this video that I could think of. Yes, you can can mandrins and oranges the same way. It is a waterbath method. Enjoy the video! kzbin.info/www/bejne/kKqUfaRog7iHq7c
@eckankar775610 жыл бұрын
this is way short of a quarter inch head space.
@OurLittleHomestead10 жыл бұрын
That is because I said 1/2" head space in video not 1/4" head space. Although, it would still can properly with even as much as 1-1/2" of head space. The point is, as long as the product does not boil over in jars and getting product on rim ... causing lid not to seal ... it will seal, holding down pressure in jar. This is my personal recipe for canning Blackberry Jam. There is a recipe you can use on Surejel package or in Ball Canning Recipe book if you'd rather use those. BTW ... I rarely use 1/4" headspace in any recipe I can. But you stick to what YOU are comfortable with.