Since I've blogged last, many things have changed. Andy Griffith and Ernest Borgnine died, the Higgs-Boson was (probably) discovered, and Channing Tatum starred in a movie about stripping. Actually, all those things happened just this last week, and what a CRAZY week it's been! But what I was actually getting at was the invention of Pinterest. Pinterest is a website that allows you to plan the fabulous life you'd be having if you weren't sitting on your ass in front of the computer. Although just about anything online can be pinned, most people seem to use it to collect ideas about DIY projects and food. (It's sort of a microcosm of the internet in general - the power of vast knowledge is at your fingertips, but most people just end up in that weird part of youtube.) If you check out my Pinterest account, you'll see that I have some pretty amazing plans for my life. However, once one (not me, just "one") approaches one's 500th-odd Pin, one begins to think that maybe one should tackle some of those DIY projects that have been looming.
So, to that end, yesterday I learned to can.
My great-grandma made jam and jelly, and I have always wanted to learn how. I seemed to hear from everyone that it was really hard, or messy, or time-consuming, or all of the above. Still, I decided to undertake it. I was going to make a post that was all pinterest-friendly in its helpfulness, giving you all some tips and step-by-step instructions on how to go about this. However, lucky for you, my first batch of peach jam burned horribly and I realized I didn't have a clue what I was doing and it was ridiculous for me to teach you how to make jam when I was just learning it myself. So, instead, I will answer some FAQs that I had about canning before I actually did it, and give you some resources written by people who actually know what they're doing. I'm also going to make a lot of puns, which will be indicated by italics.
A. No - you don't need most of the stuff that the canning people tell you you need. The jars are pretty important though. (Why is it called canning if you use jars? I don't know, but it was a jarring realization.)
Q. Do you have to be extremely germ-conscious and sanitary in order to make sanitary jam?
A. Ha. Let's think about this. I did it successfully. So no. But don't consult any government-run websites on this topic, or they will pretty much convince you that jam can only be made at the CDC or by the FDA.
Q. Does it take a long time?
A. It doesn't really. It takes longer if you burn 5 pounds of peaches though. (I got myself into a jam on that one!)
Q. Ha, ha! *Wipes away a tear of laughter*. Speaking of jam, what fruits can be turned into jam?
A. Just about everything I've attempted thus far, including peach, strawberry, cherry, blueberry...
Q. What's the difference between jelly, jam, preserves, and marmalade?
A. See my links below for more info, but basically, jelly = gelatinous juice of a fruit (no chunks), jam = chunks of fruit and its juices, preserves = preserved fruit, jury is still out on marmalade (for me personally, though I made some with onions. No, don't say "Ew" - there are savory jams as well as sweet, and onion marmalade can be used for cooking or as a spread on bruschetta, etc.)
Q. What is pectin and do I need to use it?
A. Pectin is a substance found naturally in fruits that you also add to jam/jelly to make it a little more gelatinous. If you don't want "additives" in your jam, then things get a little sticky. You could just cook the fruit for way longer. But that's illogical because pectin is already in fruit. You also add sugar and acid to jam, and those naturally occur in fruits as well. So if you don't want to add any of that, then just eat a freakin' piece of fruit and stop making jam, you dirty hippy.
Q: Acid?
A. Calm down, hippy. It's lemon juice. Or lime, if you want to get a little upper class with it.
Q. Do you think this is a hobby you can invest in, or is this going to end up like candle making?
A. I don't care for the insinuation contained in this question. Not everyone sticks with every hobby they ever pick up, okay? But yes, canning seems like a pretty solid hobby. It requires very little time, talent, or supplies and the benefits are self-explanatory.
Q. Did Josh help at all or did he just watch baseball the entire time?
A. He did both. But you'll get more done when he's gone and you're insanely bored and motivated for no reason on a long Sunday and end up making like, 400 jars of jam for no apparent reason. You'll also briefly consider going into the jam-making business. Street vendors are on Forbes' list of 11 hottest industries for start-ups ... but then again, so is something called "Relaxation Beverages", sooo...
In conclusion, canning is a sweet hobby. If you decide to try it yourself, here are some links I found helpful. (I promise, none of these will take you to a website that tells you to turn up your volume and then yells out, "Hey everybody, I'm looking at" ... nevermind.)
Ball Jar Recipe Calculator
Blue Chair Fruit - The Difference between jam, jelly, preserves, and marmalade
The Pioneer Woman's Guide to Canning - This woman's blog is amazing. She is the reason I'm never going to have a homesteading blog. There's no point, because it'll never be as good as hers. Also, I don't want to end up like this woman: