It's the March Canning Madness Finale|2 Canning Recipes #marchcanningmadness #canningislifechanging
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It’s the March Canning Madness Finale|2 Canning Recipes #marchcanningmadness #canningislifechanging …
I've never used Pomona's Pectin, but I've seen a lot of YouTubers using it. Going to have to try it. I put on broth today. Thank you.
I've never used Pomonas pectin, but will get some to make some jam. I haven't made any because, as a diabetic, I have to watch my sugar intake. Monk fruit ( the only sugar alternative I can tolerate) hasn't been tested and I'm afraid that it will not hold up on the shelf (I had some failures with other artificial sweetner a few years ago.)
Your jars look beautiful! Thanks for sharing you day in the kitchen with us. ❤
Note: Ball suggests to NOT heat jars in the oven. They are designed for wet heat only.
Thank you for sharing both of these recipes. The color of the broth and the jam are beautiful!
I love looking at my shelves too. The colours draw me to what to use some days! Be fearless, you that are new to canning. Everything tastes better when it's home canned and you know what's in your food that way too!
I made blueberry syrup and bone broth last weekend. Blueberry, anything is delicious . Thank you for sharing and inspiring me.
I'm hoping to get some fig jam done this year. Fig is my fav!
Both recipes look amazing. Thank you for sharing.
A favorite jam of mine is blueberry. I am saving my goodies to make broth.
Blueberry jam yummy 😊 …I've never have made chicken broth either Thank you for sharing
Woohoo!! I've got lots of chicken and broth on the shelf but was wondering what to make with my blueberries!! Thanks!
So thankful for Pomona's Pectin. I haven't used it yet but have purchased it, so I'm ready to get my jelly and jam supply replenished soon. Another great video – beautiful results! Enjoyed all your contributions to March Canning Madness 2024 – it has really been such a fun collaboration!
I love blueberry anything! This is great to be able to use frozen fruit. And that broth looks sooooo good! I really need to get a roaster like that. Just two of us, but I hate to buy broth and I use it is so many things.
With the price of sugar today, it's nice to know how to make jams with less! Thanks for your participation in this colab!
Thank you, the month passed too fast.
Awesome video, Lynne. Thanks for sharing how to can these. I haven’t made bone broth yet, but it’s on my list of things to try.
Saving and getting ready to make chicken broth for the first time.
Love blueberry jam. I'll order Pamona's pectin today.
Fun video. Thank you. Blessings
Thank you for this great video! I hope to make some jam soon. Just waiting for fruit to be in abundance.
I like that you can use less sugar with this pectin! Thanks for sharing and for being a part of this collaboration!
You did such a awesome job for this Collab, Such beautiful Broth and Blue Berry Jam….I enjoy listening to you and the great information that you provide on the Arts of Food Preservation. Thank you for sharing you talents.
Beautiful!! I love canning!! Blessings 😊
Oh my goodness as a diabetic this would be great for my family. I'm gonna do some research and find it online and give it a try. Your jelly looks amazing. My husband's favorite is blueberry. Thank k you for sharing and being a part of the collaboration.
After having been pressure canning for 3+ years, I finally canned some broth. Oh my, is it ever do much better!
I too went back to preheating my lids for the same reason. Since then I haven't had near the number of failed jars. I will continue preheating my lids.
Wow Lynn 23,000 congrats, blue berry jam looked good and beautiful broth. I have tart cherries, cherries and apple peals in my freezer and have no idea what to do with them but got to figure it out because they are taking up tons of space in my 3 freezers. I do have one of those 3 tier steamers they say make beautiful juice, and say you can juice and then figure it out later LOL. I only have a steam canner and a waterbath canner and trust me I love the steam canner so much better and a lot less water weight on my glass top stove. Blessings Lynn thanks for sharing March madness canning with us.
I have turkey broth in the fridge right now that I leave sit for a day or so, in order for a fat cap to build on it that I will skim off, then can up. While that's in the fridge, I refilled my roaster with boston butt pork bones and a couple ham bones for a separate batch of broth. I have a ton of broth — in quarts- on my shelf and will always broth. No waste of bones or the animal that gave for us. I normally do not use my veggie scraps for turkey or chicken broth because I save them for veggie broth. But I will probably have more scraps this year with the garden, since I save more scraps than I used to. I am a big fan of Jess at Roots and Refuge and don't know how I would have missed that collaboration on the homestead library. I have heard of the Pomonas pectin and was thinking about trying it. Now that I see how much less sugar we use, I will most likely use that. The pomona pectin isn't cheap, but sugar is getting pricier now too, so it balances out.
i love having broth on the shelve and i sure go through a lot of it to.
Awesome! I love low sugar or no sugar recipes for jam. I want to taste the fruit. ❤
Just started my canning journey thank you so much for sharing
Have you ever tried making blueberry chia seed jam. You can’t can it but keeps in the fridge- great if you only want to make it quickly and a smaller batch. No pectin needed- the chia seeds help it gel,and you could use frozen fruit to make it