Canning With Ball Jars

This post is sponsored by Ball® Fresh Preserving Products by Newell Brands; however, all thoughts and opinions are my own.

It’s finally summer and I’m looking forward to slowing down and preparing new dishes with family and friends. This year I picked up a new hobby, canning! I typically use Ball® jars to organize my pantry, store salads, or fresh pressed juices. I’m proud of myself for stepping out of my comfort zone and trying something new.  I’ll be sharing my canning journey without you throughout summer 2018.

Small-batch canning is a great way to save time and money as canning helps extend the shelf life of your plant-based foods. You can even save your creations and use them as gifts. This month, I made a Mixed Berry Jam using strawberries, blueberries, blackberries, and raspberries using the water bath canning method, the ideal method for high acid recipes such as jam, salsa, pie fillings, and condiments.

Canning with @ballcanning #JamWithBall #YesYouCan Click To Tweet

Ingredients

• 4 cups crushed berries, mix and match your favorites such as strawberries, blueberries, blackberries, and/or raspberries
• 4 ½ tbsp Ball® RealFruit™ Classic Pectin
• 3 cups sugar

Tools

• Ball® Half-Pint Jars with Lids/Bands
• Water bath canner
• Jar lifter
• Common kitchen utensils
• Large saucepan or Dutch oven
• Canning Funnel
• Bubble remover/headspace tool

Here are some places you can purchase these tools:

• Ball Canning Utensil Kit, 4 Piece
• Ball Glass Mason Jar with Lid and Band
• Stainless Steel Waterbath Canner
• Custom Jar Tags – So helpful!

Instructions

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. Combine berries in an 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
4. Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
5. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Need some additional help? Watch this brief video tutorial.

Canning is addictive! Once you get started you’ll discover all types of fun
recipes to try! Check out this book found at Walmart, Target, and Amazon.

Visit Jam with Ball for more Ball® recipes and canning ideas!

♡ Chelsea