NO WATER BATH CANNING / How-To for Preserving Jam with No Hot Water Processing.

Here is my method for canning using no hot water bath. Today, I will be adding delicious strawberry and strawberry rhubarb jam to my Canadian prepper storage. Watch to find out more about preserving using a no-processing method! 😊 If you’re new here, welcome to the channel and please hit the red subscribe button. Jenn Least is an adoptive mom of six from Canada and loves to chat about how LESS can actually mean MORE!
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Bernardin Guide to Home Preserving: https://amzn.to/3ePRxL0
6 Piece Canning Tools Set: https://amzn.to/2ZtGIId
Strawberry Huller (set of 2): https://amzn.to/3ir9ge7
Jam mason jars (1/2 pint): https://amzn.to/3eV9qIs
Pint Mason Jars (2 cup or 500 ml): https://amzn.to/2Zuv2op
1 quart mason jars: https://amzn.to/3cF6i2q



Chapters:
0:00 No Water Bath Canning
1:06 What foods can you can with no water bath?
2:00 Mason Jars 101
2:45 Canning Jar Sizes
4:05 Canning Snap Lids Info
6:02 What equipment do you need for canning?
6:38 Hot to Prep Your Canning Jars
7:27 Strawberry Jam Recipe
11:12 Filling canning jars
12:15 Sealing and Storing Jars

Recipes:
Strawberry Jam
10 cups strawberries, mashed
½ cup lemon juice
2 packets of Bernardin Powdered Pectin
1 tsp butter
14 cups of white sugar
Makes 8 pints
-Mashed berries. Mix with lemon juice, butter and pectin. Bring to a rolling boil
-Add sugar and return to a rolling boil. Boil hard for 1 minute, stirring frequently
-Remove from heat. Stir and skin to avoid floating fruit and foam
-Fill hot, sterilized jars to within ½ inch of headspace. Remove any airbubbles with a non-metallic tool. Wipe rims of jars to clean. Top with hot, sterilized snap lids and rings. Set to cool and seal for 24 hours. Check for a solid seal by pressing down on centre of lid. If it moves up and down, it is now sealed. Store sealed jars for up to 12 months in cool, dark location. If a jar does not seal, refrigerate and eat within 1 month.
Strawberry Rhubarb Jam
2 cups strawberries, mashed
2 cups rhubarb, finely chopped
¼ cup lemon juice
1 packet of Bernardin Powdered Pectin
½ tsp butter
5 cups of white sugar
Makes 4 pints
-Mashed berries. Mix with rhubarb lemon juice, butter and pectin. Bring to a rolling boil
-Add sugar and return to a rolling boil. Boil hard for 1 minute, stirring frequently
-Remove from heat. Stir and skin to avoid floating fruit and foam
-Fill hot, sterilized jars to within ½ inch of headspace. Remove any airbubbles with a non-metallic tool. Wipe rims of jars to clean. Top with hot, sterilized snap lids and rings. Set to cool and seal for 24 hours. Check for a solid seal by pressing down on centre of lid. If it moves up and down, it is now sealed. Store sealed jars for up to 12 months in cool, dark location. If a jar does not seal, refrigerate and eat within 1 month.


Amazon Affiliates for My Equipment:

Rode Videopro Mic
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Canon Rebel Camera:
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Neewer Studio Lights:
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