Category: Canning and Perserving

Pressure Canned Venison Stroganoff

I’ll be honest, if you would have asked Jess if she would be canning meat 10-15 years ago, I would have laughed in your face. In fact, 15 years ago, I had never canned a thing in my life. Fast forward to now, and I am pumped to share a new way we are processing our venison: pressure canned venison stroganoff. 

A number of years ago, we grew so many green beans we couldn’t keep up. When I reached out to the facebook world for recommendations, someone told me we should pick up a pressure canner; that’s how it started. Now, we primarily pressure can venison in a variety of ways: 

However, I have taken to using my pressure canner as my waterbath canner and have dabbled with using it as a steam canner. In addition, I made a big shift in how I can by using a Cadco hot plate as my burner. I was hesitant to spend the money on a good hot plate, but wanted to protect my new glass top stove. I ADORE the set up as it gives me the stove top as a work space and I would recommend both (using only a pressure canner and the hot plate) to any canner, especially one with limited work space. 

But I digress. 

Back to the pressure canned venison stroganoff. The recipe is extremely simple: cubed raw venison, a seasoning mix of salt, pepper, garlic, and onion, raw onion and garlic, dehydrated mushroom (or freeze dried), and venison or beef stock. That’s it. 

The seasoning mixture is something we keep on hand for all canning of meat. It’s one part each of: black pepper, dried minced garlic, and dried minced onion; then two parts kosher or canning salt. Typically, I measure it with a quarter cup of the pepper, garlic, and onion with a scant half cup of salt. It’s a great base for so many things so I would mix a large batch. We season every 5 pounds of meat with anywhere from ⅛-¼ cup of seasoning, depending on how I am feeling. 

Tools of the Trade

Normally, I put this at the end of a post, but with a pressure canner, I feel as though I should put it at the beginning. I love using my weighted pressure canner. It doesn’t stress me out and I can create so many great things with it. I also think a canning funnel is a must here. Finally, I added the mushrooms I ordered. I wanted small pieces to make sure they didn’t rehydrate to giant pieces, but feel free to use whatever you’d like! 

Before you start this process, make sure you read the general directions to your own pressure canner. They may differ from what I am sharing, and you should always follow those directions first. Also, if you are a beginner canner or even advanced, it is always a great idea to check out the National Center for Home Preservation Site for more information! 

What goes in the jars? 

For each jar of pressure canned venison stroganoff, you’ll need: 

  • 1 ½ cups raw cubed venison (stew meat) 
  • ½ cup diced onions
  • ¼ cup dried mushrooms, diced small-ish (if you use the link I shared, you don’t need to dice)
  • 1 garlic clove, minced
  • Beef stock (I adore Orrington Farm’s)

For 7 quarts (the number I can fit in my pressure canner), you’ll need approximately 5 pounds of cubed venison and 16 cups of beef stock. 

Let’s Pressure Can Venison Stroganoff Base 

Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid of the canner. Set aside. 

Heat beef broth just to boiling, and then reduce to a simmer. You can be heating this while you fill the jars. It will be ladeled over the meat and vegetables. 

Season prepared meat with seasoning mixture mentioned above (2 tablespoons per 2 ½ pounds of meat). Using a canning funnel, stuff jars with 1 1/2 cup of raw meat each. Add ½ cup diced onion, ¼ cup dried mushrooms, and 1 minced garlic clove. 

Ladle simmering beef broth over the meat and vegetables, filling the jars just to the bottom of the rim. The meat itself will create its own broth as it cooks. I have found that if you over fill the jars with broth, siphoning occurs. Just to the bottom seems to be perfect (see the picture below).

Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight. 

Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).

Simple yet amazing ingredients.
Pack the jars.
I love the layers!
Fill with broth
Ready to go!
Ready for the shelves!

Canning Time

Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft. 

Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes and quart jars for 90 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from the canner; do not retighten bands. Cool for 12 hours, then check their seals, label, and store jars. 

Let me reiterate, this is what works for my pressure canner. I HIGHLY recommend reading and then rereading your own pressure canner directions. They aren’t hard to use, but you also don’t want to dedicate this time and effort to have something not work out. 

Ready to eat that Pressure Canned Venison Stroganoff? Here’s how we prepare it! 

Your Ingredients 

  • ¼ cup butter
  • ¼ cup all purpose flour
  • ½ cup dry red cooking wine
  • 1 tablespoon Worcestershire sauce 
  • 1 teaspoon dijon mustard 
  • 3 ounces cream cheese, room temperature 
  • ⅓ cup sour cream or plain Greek yogurt
  • Red pepper flakes, to taste 
  • Cooked egg noodles

In  a large pan, melt the butter over medium high heat. Add the flour and whisk continually to create a rue, cooking for about 4 minutes. Stir in cooking wine, Worcestershire sauce, and mustard. Continue to whisk. Add cream cheese and sour cream (or Greek yogurt) as well as red pepper flakes. Once everything is well combined, open the jar of stroganoff base and slowly stir in the broth. Do this in parts, waiting for the broth to thicken before adding more. Once all the liquid has been added, gently add the meat, mushrooms, and onions. 

Cook until hot and serve ladled over the cooked egg noodles.

Pressure Canned Venison Stroganoff

With this pressure canned venison stroganoff, you can create a wonderful base for a simple yet impressive dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Main Course
Cuisine Canning
Servings 7 quarts

Equipment

Ingredients
  

  • 10 ½ cups cubed venison stew meat (about 5 pounds)
  • 3 ½ cups chopped onion
  • 2 cups dried mushrooms diced small
  • 7 cloves garlic minced
  • 16-18 cups beef stock
  • ¼ cup seasoning mix see note

Instructions
 

  • Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
  • Heat beef broth just to boiling, and then reduce to a simmer.
  • Season prepared meat with seasoning mixture. Using a canning funnel, stuff jars with 1 1/2 cup of raw meat each. Add ½ cup diced onion, ¼ cup dried mushrooms, and 1 minced garlic clove.
  • Ladle simmering beef broth over the meat and vegetables, filling the jars to about just to the bottom rim of the ring.
  • Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
  • Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
  • Process quart jars for 90 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.

Notes

Seasoning Mix: We keep a seasoning mix on hand at all times that is 1 part each of black pepper, dried minced garlic and dried minced onion and 2 parts kosher salt. I usually do 1/4 cup each of the pepper, garlic, and onion, and just shy of 1/2 cup kosher salt. You can use as little as a few tablespoons up to 1/4 cup for 5 pounds of meat. 
Additional Canning Directions:
Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft.
Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes and quart jars for 90 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.
Keyword canned venison, canning venison, pressure canning, stroganoff, venison, venison stroganoff, wild game
Tried this recipe?Let us know how it was!

Other Venison recipes

I shared them above, but why not down below too?

Jess2 Comments

Preserving and Freezing Green Beans

Each and every year, I plant at least two rows of beans. Always green, both bush and pole. Sometimes yellow wax beans (like this year!). Sometimes purple. We eat plenty of them fresh, right off of the bush, but I also have plenty that I need to preserve in some shape or form. I have a big kid who LOVES dilly beans, but I only do so many jars because let’s be honest, it’s kind of tedious. We also like to pressure can beans, but that takes a substantial amount of beans. When I only have a few pounds sitting in my refrigerator, I love preserving and freezing green beans. 

Freezing green beans is such a simple way to save the flavors of summer for the cooler winter months. I love that everyone in our house can help out with the task, from nipping the ends of the beans, to trimming them to size, to blanching. It truly doesn’t take too much time and is easy as can be! (Want to learn more about preserving? Check out the National Center for Home Preservation for tons of information! 

tools of the Trade 

There are a few tools I would recommend, although not totally necessary (for most things, you can make do, but these tools will make it much easier!): 

When preparing to process beans, I collect over a few days of harvesting. Maybe you don’t have a garden, but you love the farmer’s market. Totally fine (I supplement from time to time, for sure!). My family has found that one pound of beans is a perfect amount for our family of four good eaters. We are a veggie loving family, so you can gauge from that. 

Time to Process!

Beginning with washed beans, nip both ends of the beans. From here, cut each bean into 2-3 inch pieces. Using a food scale, measure batches of beans in the size you think would best suit your household for a meal (our family does 16 ounce packages). Set each batch aside in a bowl or other container. I have prepared as many as 4 batches of beans at a time. 

Find a large kettle that your metal colander will fit inside of. Fill the kettle with water and bring to a boil. Place your first batch of beans in the colander and place into the boiling water for 3 minutes. 

While the beans are in the boiling water, prepare a cold water or ice bath for the beans. I do this by filling a large bowl with cold, cold water and placing another colander in it. Immediately after the beans are done boiling, remove from the kettle and pour them from the metal colander to colander in the cold water bath. Cool for an additional 3 minutes. Repeat this process with additional batches of beans. 

Freezing Green Beans

Once the beans have cooled, remove the colander from the water bath and allow it to drain well. You can even dry them a bit with a clean towel. From here, spread blanched beans on a parchment paper lined baking sheet. You can freeze an additional batch on top of the first by placing another sheet of parchment on top of the first batch. 

From here, place the beans in the freezer, preferably a chest or stand up freezer, if available. Allow to freeze until solid, generally a few hours, but I have left them overnight. Once frozen, transfer from your baking sheet to freezer safe containers or bags. I prefer to use my Food Saver Vacuum Sealer, but have also used simple quart freezer bags as well. 

When you are ready to use your green beans, cook them the way you would cook any frozen vegetable. We especially like to steam them in our microwave! 

Measure them out!
Boil them up!
Cool them down!
Dry and prep to freeze!
Maximize effort: Double it up!
Label and Freeze!

Preserving and Freezing Green Beans

Freezing Green Beans: An abundance of beans in the garden or from the farmer’s market can be frozen easily to enjoy all year long!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Freeze Time 3 hours
Course Side Dish
Cuisine Homesteading, Preserving
Servings 4

Equipment

Ingredients
  

  • green, snap, or wax beans

Instructions
 

  • Beginning with washed beans, nip the ends of each end. From here, cut each bean into 1-2 inch pieces. Using a food scale, measure batches of beans in the size you think would best suit your household for a meal. Set each batch aside in a bowl or other container.
  • Find a large kettle that your metal colander will fit inside of. Fill the kettle with water and bring to a boil. Place your first batch of beans in the colander and place into the boiling water for 3 minutes.
  • While the beans are in the boiling water, prepare a cold water or ice bath for the beans. I do this by filling a large bowl with cold, cold water and placing another colander in it. Immediately after the beans are done boiling, remove from the kettle and pour them from the metal colander to colander in the cold water bath. Cool for an additional 3 minutes. Repeat this process with additional batches of beans.
  • Once the beans have cooled, remove the colander from the water bath and allow it to drain well. You can dry them a bit with a clean towel. Spread blanched beans on a parchment paper lined baking sheet. You can freeze an additional batch on top of the first by placing another sheet of parchment on top of the first batch.
  • Place the beans in the freezer, preferably a chest or stand up freezer, if available. Allow to freeze until solid, generally a few hours. Once frozen, transfer from your baking sheet to freezer safe containers or bags.
  • When you are ready to use your green beans, cook them the way you would cook any frozen vegetable. We especially like to steam them in our microwave!
Keyword beans, food preservation, freezing, freezing beans, green beans, meal prep, preserving, wax beans
Tried this recipe?Let us know how it was!

Looking for other ways to preserve your beans?

Check out the recipes below or head to my canning and preserving page!

JessLeave a comment

Raspberry Salsa

Stop whatever you’re doing right now, and gather the ingredients for this Raspberry Salsa and get ready to prepare it! 

Okay, that was a bit demanding and strongly worded, but I am telling you, that’s what you’ll want to do once you see the recipe. 

Each year, I travel to Door County, Wisconsin, for a weeklong vacation with my dad’s side of the family. If you aren’t from Wisconsin, there’s a chance you’ve not heard of Door County. It’s been described as the Martha’s Vineyard of the Midwest. Just lovely, quaint, and full of so much to do. 

The county itself has five state parks within it and provides a perfect climate for orchards, most notably cherry trees. It is full of wineries, fun shops, and culinary delights. Once such delight is cherry and raspberry salsa that can be found at many wineries and roadside stands. And my goodness, I LOVE it. 

There’s something about slightly sweet, slightly spicy pairings that are just so dang good. And if you’ve been around Jess in the Kitchen much, you know that I have an abundance of raspberries; it seems I should try to make some salsa from them, right? 

The problem?

There really aren’t raspberry salsa recipes out there. If I did find one, it wasn’t written for canning. That is what I wanted to do. So research started, acidity levels of fruits checked, and a recipe was born using the ideas from a peach salsa recipe. And it’s just so good. I can’t wait for you to give it a try! And if you aren’t a canner, simply half the recipe (this will result in about three cups of salsa rather than six) and eat it fresh! 

My Canning Story 

I do want to share that I did not grow up in a canning household. I learned about ten years ago, as soon as we bought our home and started our first garden. And while I had some support from my mother in law (thank you so much!), I learned SO MUCH from reading. If you are a first generation canner like I was, let me share some of my favorite resources: 

Ball Complete Book of Home Canning: This book gives you a good idea of all the basics from the people who know canning forwards and backwards. I love that I can dig in and get just what I need. 

Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them: This book is SO FUN. It has some out of the ordinary recipes. We especially love the tomato soup and seasoned black bean recipes. 

And finally, the National Center for Home Food Preservation has all the information you need for all sorts of food preservation, not just canning. I reference it often! 

But enough about resources, you want to make raspberry salsa, right? (But seriously, I am going to give you the basics. If you are a newbie (Yay!), head to any of those resources for more detailed information)

Your Ingredients for raspberry salsa

For approximately 6 half-pints, gather: 

  • 6 cups red raspberries 
  • 1 medium sweet pepper (green, red, orange, yellow, any will work), diced
  • 4-5 jalapeños, finely diced (remember to wear gloves!)
  • ½ cup loosely packed cilantro, chopped
  • 1 medium red onion, diced 
  • ½ cup vinegar, 5% acidity
  • ½ teaspoon salt 
  • 1 clove garlic, minced
  • ½ teaspoon cayenne pepper
  • 2 tablespoons sugar 

The Prep Work

Fill the canning kettle with enough water that the jars will be covered by at least 2 inches of water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm to prevent breaking when they are being filled. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

The raspberry Salsa Making

If you have not already done so, dice, measure out, and combine all the ingredients in a shallow, wide kettle. Smash the fruit with a potato masher or with a fermentation tamper. (I LOVE the tamper and honestly have never fermented anything. It works great for smashing berries). Begin to heat over medium-high heat, stirring often. I like to smash the berries more as they are cooking down. Bring the salsa to a boil and then simmer for five minutes, to thicken just a bit. 

Once the salsa has thicken, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp, clean cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 15 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. 

Note: You can skip the processing step all together if you feel more comfortable. If you do so, the salsa will need to be stored in the refrigerator. The process of water bath canning creates a self-stable salsa. That is, a salsa that can be stored on the shelf. 

Color
And more color!
Look at it!
Prep for canning.
Canned up!
Served up!

Raspberry Salsa

This raspberry salsa has the sweet taste of summer in the berries and cilantro paired with the spicy kick from jalapeños. A taste sensation you’re sure to love!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Snacks
Cuisine Canning
Servings 6 1/2 pint jars

Equipment

Ingredients
  

  • 6 cups red raspberries
  • 1 medium sweet pepper green, red, orange, yellow, any will work, diced
  • 4-5 jalapeños finely diced (remember to wear gloves!)
  • ½ cup loosely packed cilantro chopped
  • 1 medium red onion diced
  • ½ cup vinegar 5% acidity
  • ½ teaspoon salt
  • 1 clove garlic minced
  • ½ teaspoon cayenne pepper
  • 2 tablespoons sugar

Instructions
 

  • Fill the canning kettle with enough water that the jars will be covered by at least 2 inches of water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm to prevent breaking when they are being filled.
  • Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better.
  • If you have not already done so, dice, measure out, and combine all the ingredients in a shallow, wide kettle. Smash the fruit with a potato masher or with a fermentation tamper.
  • Begin to heat over medium-high heat, stirring often. I like to smash the berries more as they are cooking down. Bring the salsa to a boil and then simmer for five minutes, to thicken just a bit.
  • Once the salsa has thickened, remove from heat. Ladle into prepared jars, leaving ½ inch head space.
  • Wipe rims of the jars with a damp, clean cloth, add lids and rings, tightening to fingertip tight.
  • Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 15 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from the canner, placing them on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator.

Notes

You can skip the processing step all together if you feel more comfortable. If you do so, the salsa will need to be stored in the refrigerator. The process of water bath canning creates a self-stable salsa. That is, a salsa that can be stored on the shelf.
Keyword black raspberry, Canning, raspberries, raspberry salsa, salsa, salsa recipe, Waterbath Canning
Tried this recipe?Let us know how it was!

Looking for other ways to use up those raspberries?

Be sure to check out my canning and preserving page for all sorts of inspiration. Or perhaps I can recommend a few of my favorites below?

JessLeave a comment

Cherry Raspberry Gooseberry Jam

Last year, I had a hodgepodge of berries left after making jams, sorbets, and the like. Specifically, I had some sour cherries, red raspberries, and gooseberries. Of course, there wasn’t enough of any of them to make a full batch of jam, but together, I did! I didn’t take any pictures and hardly wrote anything down because it was really an experiment of sorts. But then, I gave one lick of the kettle when I was finished and wow! That Cherry Raspberry Gooseberry Jam was out of this world! I declared it the best I had ever made. Of course, it was just a couple jars, but that’s okay!

Then, earlier this year, I asked the Mr to make me a peanut butter and jelly sandwich for lunch. He had to open a new jar of jam, but I never saw what he picked. I took one bite of the sandwich and immediately thought, “Whatever jam this is, it’s the best stuff I have ever made!” 

Once I got home and looked in the fridge and saw it was cherry raspberry gooseberry jam. I knew I HAD to redo that recipe and share it with you all because, dang it, it’s awesome. The flavor is top notch (The Mr says, “There’s a lot going on in that jam…”) and you just need a few simple ingredients: the fruit, sugar, and lemon juice. You see, gooseberries have natural pectin so you don’t need to add any commercial pectin, which I always love. 

My Canning Story 

I do want to share that I did not grow up in a canning household. I learned about ten years ago, as soon as we bought our home and started our first garden. And while I had some support from my mother in law (thank you so much!), I learned SO MUCH from reading. If you are a first generation canner like I was, let me share some of my favorite resources: 

Ball Complete Book of Home Canning: This book gives you a good idea of all the basics from the people who know canning forwards and backwards. I love that I can dig in and get just what I need. 

Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them: This book is SO FUN. It has some out of the ordinary recipes. We especially love the tomato soup and seasoned black bean recipes. 

And finally, the National Center for Home Food Preservation has all the information you need for all sorts of food preservation, not just canning. I reference it often! 

But enough about resources, you want to can right? (But seriously, I am going to give you the basics. If you are a newbie (Yay!), head to any of those resources for more detailed information)

Your Ingredients

For approximately 6 half-pints, gather: 

  • 3 cups red raspberries
  • 3 cups gooseberries, cleaned
  • 3 cups sour cherries, pitted
  • 4 ½  cups sugar 
  • ¼ cup lemon juice 

(Yes, that’s it! No, you can’t change out the sugar for a different sweetener. Canning is finicky like that)

The Prep Work

Fill the canning kettle with enough water that the jars will be covered by at least 2 inches of water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm to prevent breaking when they are being filled. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

If you have not already done so, measure out the sugar and the berries. 

The Cherry Raspberry Gooseberry Jam Making

In a large, preferably shallow kettle, smash the fruit with a potato masher. Stir in the sugar and lemon juice. Begin to heat over medium-high heat, stirring often. I like to smash the berries more as they are cooking down. 

Your end goal is to reach the gelling point. There are lots of tests for this, but I prefer the temperature test. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees. For me, the gelling point is 218 degrees. Don’t have a decent food thermometer? Check out the National Center for Home Preservation website for other ways of testing for the gelling point. 

It takes longer to reach the gelling point than I think it should. It also goes from needing 3 degrees to reaching the gelling point fast. You can get complacent while you are waiting and suddenly hit the temperature, so I am trying to warn you 🙂 

You’ve hit the Gelling POint

Once the jam has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp, clean cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 15 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. You’ve got yourself delicious Cherry Raspberry Gooseberry Jam.

Note: You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf.

Cherry Raspberry Gooseberry
Beautiful berries!
Smash them down.
Cook them up!
Ladle the Cherry Raspberry Gooseberry Jam in
Ladle it in.
Cherry Raspberry Gooseberry Jam
Sweet goodness!
Cherry Raspberry Gooseberry Jam on Toast
Yum! Let’s eat!

Tools of the Trade

There are some tools I love for canning! Of course, you need a canner. And the tools, while not necessary, are SUPER helpful as you prepare the jam. Finally, I always work on wooden cutting boards. The board I put the jars while I ladle it in becomes the resting spot for my jam after I have pulled it from the canner.

Cherry Raspberry Gooseberry Jam on Toast

Cherry Raspberry Gooseberry Jam

Summer in a jar! This cherry raspberry gooseberry jam pops with color and flavor that is sure to become a favorite!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast
Cuisine Canning
Servings 6 1/2 pint jars

Equipment

Ingredients
  

  • 3 cups red raspberries
  • 3 cups sour cherries, pitted
  • 3 cups gooseberries, cleaned
  • 4 ½ cups sugar
  • ¼ cup lemon juice

Instructions
 

  • If you have not done so, measure out berries and sugar.
  • Wash and sanitize 6 ½ pint jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • In a large, shallow kettle, smash berries with a potato masher. Stir in sugar and lemon juice. Begin to heat over medium-high heat, stirring often. Smash more as they are cooking down.
  • Heat to 8 degrees above the boiling point of water. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees.
  • Once the jam has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 10 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner and allow to rest for 12 hours before storing.

Notes

You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf.
Keyword cherries, cherry jam, gooseberries, gooseberry jam, Jam, Jam Recipes, Jellies and Jams, raspberries, raspberry jam
Tried this recipe?Let us know how it was!

Cherry Raspberry Gooseberry jam not enough?

Check out some of the recipes below!

JessLeave a comment

Dandelion Season

How does one become interested in dandelion season and the foraging that comes with it? Let me share a short story!

A number of years ago, my family and I were doing an “end of summer” camping trip for a couple nights at Lake Wissota State Park in Wisconsin. As we sat in the beach picnic area, we spied hundreds of acorns on the ground. Of course, it led to an acorn fight between the four of us, which resulted in tons of giggles. It also led to me saying to my husband, “There are just so many of them [acorns], you must be able to do something with them.” To which he responded, “of course you can, but they have a lot of tannins so you have to do something to make them edible.” And this simple question led to my fascination with foraging and all that goes along with it. 

I immediately started Googling to learn more about acorns and how to cook with them. I also gathered as many as I could and put them in a bag to bring home. You see, we joke that I am a “75 percenter.” I love trying new things and go in with about 75% of the information needed and figure I can learn the rest along the way. Personally, I think it is a great way to live this life. I sure have experienced some cool things this way!

But back to the foraging

Slowly, I began researching other things you can forage. I have learned so much from some of my favorite foragers: 

Colleen at Grow Forage Cook Ferment 

Ashley from Practical Self Reliance

Alexis AKA Black Forager 

Which led to the statement, “Did you know you can eat that?” to come out of my mouth often when I was with family and friends. One of the foraged items I became especially fascinated with was dandelions. 

Yes, the simple dandelion. They are full of nutrients, including A, C, and K. You can use everything from the roots (to make tea) to the leaves (for salads) to the flowers (for jelly and wine). Learn more about their health benefits here! 

I have tried a number of dandelion recipes over the years, but time and time again, I go back to two simple ones when it is dandelion season: jelly and shortbread cookies. 

Dandelion Jelly 

A few years ago, my Algebra II kids asked if I could bring them fresh bread. Of course, I obliged and brought some jelly to go with it, including dandelion jelly. A few of them fell in love with it and we have been meaning to do a class to teach them how to ever since. 

What’s so great about it? First of all, the novelty of it, right? But second, the flavor is this perfect, light honey like taste you’d never anticipate. It is a bit tedious to make as you have to separate the petals from the greens, but there’s something calming about it. I love finding a friend and sitting and chatting. 

The ingredients are simple too: 

  • Dandelion petals (4 cups) 
  • Boiling water
  • Sugar
  • Lemon juice

If this sounds like something you want to try, check out my blog post on it! 

Jelly not your thing? Enjoy dandelion season by making these lovely dandelion shortbread cookies! 

Dandelion Shortbread Cookies 

If you want to give foraging a try, but aren’t quite ready to jump in feet first, these cookies are a great way to start. You only need ½ cup of petals and who doesn’t love a cookie? This is another simple recipe with minimal ingredients (dare I say pantry ingredients?) and unlike the jelly, you can have them put together in under 40 minutes, cleaning the flowers and all! 

You’ll need: 

  • Petals
  • Softened butter
  • Powdered sugar 
  • Honey
  • Flour 
  • Salt

Then you can grab the recipe and start baking! 

But let me tell you, once you dip your toe in the foray of foraging during dandelion season, I don’t know if there is much looking back. You will find yourself constantly looking into the woods and fields, wondering, “How can I cook or bake with that?!” 

JessLeave a comment

Rhubarb Season

There are a few telltale signs of spring in the Midwest: Trees starting to bud, the smell of mud as everything begins to thaw and snow mixes with soil, dandelions popping up, and rhubarb season. 

Having a spring birthday, I think I have always been more in tune with the signs of spring. For as long as I can remember, I have had a love for the new growth; the messiness of what spring has to offer. I definitely have vivid memories of “swimming” in melt off puddles in the middle of the yard! As I have grown up and have become a gardener, that love has blossomed (see what I did there?!). It means it’s planting and soon to be growing season! 

Once the snow is gone (And in northern Wisconsin, we still have a TON of it with 70 degree weather coming our way!), such simple joy can be found in pulling away the leaves and debris to look for the first growth of rhubarb, among other spring plants. Because rhubarb season is such a sign of spring, let’s talk rhubarb and cooking with it! 

Some fun facts about rhubarb

  • Did you know rhubarb is a vegetable? In our household, we have more than your average number of discussions about whether a particular food is a fruit or a vegetable, but by definition, a fruit comes from a fruiting body, which rhubarb does not. 
  • The leaves of a rhubarb plant are poisonous when ingested. You can touch them, but you can’t eat them. 
  • Rhubarb can be harvested all summer, although it gets woodier as the heat of the summer takes hold. It’s a common myth that it gets toxic late in the summer. Harvesting should be limited to just a few stalks at a times past June to allow the plant to build reserves of energy, however.
  • Want to learn more? Head to the UW Extension site to learn more about rhubarb!

Rhubarb Season: Let’s cook together! 

With the days getting longer and that snow nearly gone (except here, of course!), rhubarb season is almost here! Let’s cook and bake some rhubarb treats together!

Baked Goods

There’s something about that combination of sweet strawberries and tart rhubarb that make the tastebuds happy. So below we have two great recipes: strawberry rhubarb oat bars and strawberry rhubarb bread. I can’t get over the color!

I have never loved the idea of pie crust, but this simple rhubarb pie has the easiest pie crust that I bet you will revisit again and again! And the cookies? They are soft and delicious; a unique treat to be sure! Click any of the pictures to head to the recipes!

Canning during rhubarb season

Sometimes I sell my jellies and jams to friends and family. Strawberry rhubarb jam is a favorite every year. It’s unique and something you can’t necessarily find on the shelves. Even if you’re new to canning and preserving, I definitely recommend giving it a try! There is something so special about making your own jelly and jam.

Click the image to head to the recipe and all you need to know about canning it!

I hope you found something to create today, if not in a few weeks when all your snow is gone, like me! We are sitting with an easy 2-3 feet of snow yet, but you can bet I will be baking and creating away once the grass turns green the rhubarb grows!

Much love~Jess

Jess2 Comments

Ground Italian Venison

If you’ve been around since the summer, you know that I love growing, harvesting, and preserving my own food. I live for the garden in the summer and filling the freezer and shelves with homegrown produce brings me such joy. But as the garden gives way to fall, a new type of preserving takes over our kitchen: that of wild game. The Mr. loves hunting; our main protein source is deer. We process our deer ourselves and end up with chops, ground venison, various flavors of canned venison, and this delicious blend of ground Italian venison. 

I haven’t thought this was much of a recipe to share, but I tell friends and family about it, and they always seem happy to learn more, so here we are. This is a great recipe if you aren’t a sausage maker (we aren’t…yet), but want to add another way to use the ground venison you have. 

We love putting together a batch or two of this ground Italian venison to have for options when we eat pasta (strong Italian roots here!). I don’t know if you’ve tried yet, but ground Italian sausage is far superior to ground beef in your bolognese. However, we like to know where our protein comes from and the Italian sausage from the store just doesn’t cut it. This is a great alternative and gets us closer to sustainability. 

Ready to get Started?

The recipe is simple enough: equal parts pork shoulder slices and venison slices. Then, based on how much meat we have, I create an Italian sausage seasoning mixture from Tastes of Lizzy T. She does a recipe for 2 pounds of meat. 

Typically, we do a large batch (at least 10 pounds of each protein). The math teacher in me will share how much you need for every TEN pounds of meat. If you have different increments and don’t want to do the math, check out Tastes of Lizzy T for the 2 pound measurements. It’s great!

Your Steps to Ground Italian Venison

For every TEN pounds of meat, combine the following: 

  • 3 tablespoons dried parsley
  • 3 tablespoons dried Italian seasoning
  • 2 ½ tablespoons black pepper
  • 1 tablespoon fennel seed 
  • 1 tablespoon paprika
  • 1 1/2 -2 tablespoons red pepper flakes
  • 3 tablespoons salt 
  • 5 tablespoons minced garlic
  • 2 tablespoons minced onion

Measure and grind 10 pounds each of venison and pork shoulder. In a large bowl, combine both proteins and mix well. Add about ⅓ of the spice mixture and mix the meat, being sure to pull from the bottom. Add another ⅓, mixing again. Finally, add remaining spice mixture, being sure to grab all the meat from the bottom, mixing thoroughly. 

Using a food scale, measure meat in one pound increments. Place into freezer bags, flattening and removing air as you seal them. Wrap with freezer paper and label. 

Grind the venison.
Grind the pork.
Mix up the seasoning.
Season it up!
The possibilities are endless!

Tools of the Trade

These are some great tools that you will need to create this Italian Seasoned Venison.

Ground Italian Venison

Looking for different ways to use your home processed venison? Give this ground Italian venison a try to change it up!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 0 minutes
Course Main Course
Cuisine American, Homesteading, Preserving
Servings 10 pounds

Equipment

Ingredients
  

  • 5 pounds venison cleaned and cubed
  • 5 pounds pork shoulder cubed
  • 3 tablespoons dried parsley
  • 3 tablespoons dried Italian seasoning
  • 2 ½ tablespoons black pepper
  • 1 tablespoon fennel seed
  • 1 tablespoon paprika
  • 1 1/2 -2 tablespoons red pepper flakes
  • 3 tablespoons salt
  • 5 tablespoons dried minced garlic
  • 2 tablespoons dried minced onion

Instructions
 

  • Mix all spices in a small bowl.
  • Measure and grind 5 pounds each of venison and pork shoulder.
  • In a large bowl, combine both proteins and mix well.
  • Add about ⅓ of the spice mixture and mix the meat, being sure to pull from the bottom. Add another ⅓, mixing again.
  • Finally, add remaining spice mixture, being sure to grab all the meat from the bottom, mixing thoroughly.
  • Using a food scale, measure meat in one pound increments.
  • Place into freezer bags, flattening and removing air as you seal them. Wrap with freezer paper and label.
Keyword freezing, Italian, Italian venison, preserving venison, venison, venison recipe
Tried this recipe?Let us know how it was!

Looking for other venison Recipes?

Check out these ideas for more venison recipes.

Jess5 Comments

Raspberry Peach Sauce

I know, I know. Making raspberry peach sauce sounds like baby food. That’s what people tell me, anyway. But I counter that with, “What do you call applesauce?” And then they shrug. But I win and I have them try it and they don’t care what you call it…it’s darn good. 

The idea of peach sauce was born out of my hatred of blanching and peeling tomatoes, peaches, and the like. Honestly, I don’t have an issue with blanching beans for freezing. But the extra step of peeling? NO THANK YOU. They stay on when I make tomato sauce and it turns out just fine. So why not give it a try with peaches? And let me tell you, it works! 

Most years, I simply wash, quarter, cook down, blend, can. This year, I added an extra layer of adding frozen raspberries from my garden to combine the flavors. Oh my. It was definitely an addition worthwhile and it was determined that I needed to share this raspberry peach sauce.

Enough talking, right? Let’s start creating peach sauce (and maybe raspberries? You get to decide!). Before you do though, you have to make a decision…are you going to can it or freeze it? (More on this later!)

Your Ingredients

  • 1 ½ cups water
  • 20-25 peaches, washed well 
  • 1-3 cups frozen raspberries (optional) 
  • ½-1 cup sugar, if desired
  • Fruit fresh, if freezing

Prepping the Raspberry Peach Sauce

Wash your peaches well. Halve, pit, and quarter the peaches. Place in a large kettle with water. Begin to cook over medium heat, smashing periodically using a potato masher. As the peaches cook down, stir and mash. When the peaches have softened significantly, use an immersion blender or food mill to break down the peaches to a sauce. If you prefer to add raspberries, add 2-3 cups of frozen raspberries. Cook an additional 3-4 minutes and then blend again. Test the fruit at this point for sweetness. Add sugar by the ¼ cup, until desired sweetness is found. 

Peaches
Washed and ready!
Just starting to break down
Cooked down peaches
Getting soft!
Raspberries and Peaches
The color contrast though.
Blend it one more time!
Canned peach sauce
Into the canner they go!
Delicious!

Canning Your Raspberry Peach Sauce?

If you want to water bath can it, you have some prep.  When your sauce is almost ready begin to prepare your water bath canner and jars if you plan on processing them. 

Wash and sanitize jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water. 

Bring peach sauce to a boil. Once you have reached a boil ladle into prepared jars, leaving ½ inch head space, maintaining the boil on the kettle as you go. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process pint jars 20 minutes and quart jars 25 minutes (adjusting for altitude). Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. 

Freezing it? 

Once your sauce has reached a boil, allow to cool for an hour, stirring periodically. Ladel into freezer safe containers, leaving ½ inch head space. Cover, label, and freeze. Additionally, you can treat with fruit fresh to keep from browning. Add ¾ teaspoon per cup of fruit. 

Looking for more information about canning? I highly recommend checking out the National Center for Home Preservation for information at your fingertips!

Raspberry Peach Sauce

Fresh ripe peaches and frozen raspberries create this delicious and unique raspberry peach sauce for summer flavors all year long!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Canning, Homesteading, Preserving
Servings 6 quarts

Equipment

Ingredients
  

  • 1 ½ cups water
  • 20-25 peaches washed well
  • 1-3 cups frozen raspberries optional
  • Fruit fresh if freezing
  • ½-1 cup sugar if desired

Instructions
 

  • Wash your peaches well. Halve, pit, and quarter the peaches. Place in a large kettle with the water.
  • Begin to cook over medium heat, smashing periodically using a potato masher. As the peaches cook down, stir and mash.
  • When the peaches have softened significantly, use an immersion blender or food mill to break down the peaches to a sauce.
  • If you prefer to add raspberries, add 2-3 cups of frozen raspberries.
  • Cook an additional 3-4 minutes and then blend again.
  • Test the fruit at this point for sweetness. Add sugar by the ¼ cup, until desired sweetness is found.
  • Wash and sanitize six quart jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • Bring peach sauce to a boil. Once you have reached a boil ladle into prepared jars, leaving ½ inch head space, maintaining the boil on the kettle as you go.
  • Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight.
  • Place in the canner, increasing the heat to high. Once the canner reaches a boil, process pint jars 20 minutes and quart jars 25 minutes (adjusting for altitude).
  • Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours.

Notes

Freezing it?
Once your sauce has reached a boil, allow to cool for an hour, stirring periodically. Ladel into freezer safe containers, leaving ½ inch head space. Cover, label, and freeze. Additionally, you can treat with fruit fresh to keep from browning. Add ¾ teaspoon per cup of fruit.
Keyword applesauce, canned peaches, peach sauce, peaches, raspberries, raspberry peach, Waterbath Canning
Tried this recipe?Let us know how it was!

Looking for more delicious fruit recipes?

Check out my canning and preserving page! Or maybe you can find something you like below!

Jess1 Comment

Pressure Canned Green Beans

It’s nearing the end of the garden season, which means I am spending a lot of time taking the last fruits and vegetables and processing them, whether it be frozen, pressure canned, water bath canned, or just enjoyed fresh. I have planted pole beans for the last few years, which I have grown to love. They are active late in the season but just grow so beautifully. My favorite way to preserve them is to create pressure canned green beans when I am able. 

Pressure canning the green beans requires me to be patient and collect them over a few days. Pressure canning also asks you to be around the house for a few hours; but to eat homegrown vegetables well into the winter? Totally worth the work. 

When reading recipes about pressure canned green beans, you’ll see recommendations to possibly add salt. I caution you to hold out until you are cooking them for dinner. We made that mistake a few years ago, and when we opened them, they were just too salty. There’s no fixing that. I have added dried minced garlic from time to time, but my favorite is to go raw pack without any seasoning. 

Tools of the Trade for Pressure Canned Green Beans

Normally, I put this at the end of a post, but with a pressure canner, I feel as though I should put it at the beginning. I love using my weighted pressure canner. It doesn’t stress me out and I can create so many great things with it. I also think a canning funnel is a must here. 

Before you start this process, make sure you read the general directions to your own pressure canner. They may differ from what I am sharing, and you should always follow those directions first. Also, if you are a beginner canner or even advanced, I highly recommend checking out the National Center for Home Preservation. It has great information that’s easy to follow. 

Your Steps to Pressure Canned Green Beans

The Prep

Begin by cleaning and preparing your beans.  Wash, nip the ends, and then trim to 1-2 inch pieces. You’ll need about 1 pound of beans per pint jar or 2 pounds of beans per quart jar. For reference, my family of four eats about 80% of a quart jar at a meal, sometimes all of it (I love having veggie eaters at my house!). 

Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. I like to heat my lids in water on a very low heat on the stove. Check the seal and center vent of your lid of the canner. Set aside. 

Bring a pot of water to a boil. You will want enough to cover the beans in the jars, so too much is better than not enough. Reduce to a simmer, but keep hot. 

Meanwhile, pack the raw beans as tightly as possible. I like to fill, then hold my hand over the top and shake them to get them compressed. Leave 1 inch head space. If you would like to add salt, do ½ teaspoon per quart jar. Ladle the hot water over the means, leaving 1 inch head space. 

The Pressure Canning 

Remove the air bubbles and clean the jar rim with a damp, clean cloth. Center the lid and then the ring, adjusting to fingertip-tight. Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar, but check the directions of yours). 

Place the lid on the canner, turn to the locked position, and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft. 

Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 20 minutes and quart jars for 25 minutes. If you have a mixture of pint and quart jars, you need to go for the longer time. 

Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator-this takes about 45 minutes). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars. 

Find a friend to get it down quicker!
Move into the jars.
Into the pressure canner!
Let’s go!
Beautiful jars for the rest of the year!

Pressure Canned Green Beans

Filling your shelves with canned and preserved produce you grew is special. These pressure canned green beans is a great place to start!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Side Dish
Cuisine Canning, Perserving
Servings 5 quarts

Equipment

Ingredients
  

  • 10 pounds green beans washed and trimmed (2 pounds per quart)
  • 2 ½ teaspoon salt optional

Instructions
 

  • Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
  • If you have not done so already, cut cleaned beans into 2 inch pieces.
  • Fill jars with prepared beans, leaving 1 inch of head space.
  • Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
  • Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
  • Process quart jars for 25 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.

Notes

Pint jars can also be used. You will need 2 cups of beans per jar. Pints are processed for 20 minutes. 
Detailed Directions
Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft.
Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 20 minutes and quart jars for 25 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.
Keyword beans, green beans, low acid foods, pressure canning
Tried this recipe?Let us know how it was!

Looking for more inspiration?

A great place to look is my canning and preserving page. But if you want some specific recipes, you can check them out below!

Jess1 Comment

Wild Plum Jam

This season, I have become obsessed with searching for wild plums. I don’t know if it has been a good season for them (Apparently they don’t like rain at all in June and July? Ha!) or if I just hadn’t noticed them before, but I have suddenly become aware of an abundance of wild plum trees throughout the area in Wisconsin. And if you know me, when I see wild edibles, I harvest (free food!) And if it is fruit, I will be making jam out of it. In this case, wild plum jam. 

I keep asking the Mr. why people don’t eat them, and he said that they likely don’t know to identify them. From afar, he thinks that many assume they are crab apples and think crab apples aren’t good (not true, by the way!). Boy, if that’s the case, they sure are wrong. They are sweet and delicious and plentiful! You can learn more about identifying wild plums (American Plums) here.

I had to start making jam quick. And I hope you do too, but I do want to share that I did not grow up in a canning household. I learned about ten years ago, as soon as we bought our home and started our first garden. And while I had some support of my mother in law (thank you so much!), I learned SO MUCH from reading. If you are a first generation canner like I was, let me share some of my favorite resources.

My Favorite Resources

Ball Complete Book of Home Canning: This book gives you a good idea of all the basics from the people who know canning forwards and backwards. I love that I can dig in and get just what I need. 

Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them: This book is SO FUN. It has some out of the ordinary recipes. We especially love the tomato soup and seasoned black bean recipes. 

Can It and Ferment It: More Than 75 Small Batch Canning and Fermentation Recipes for the Whole Year: I dig the simplicity of this book. It is also by what I would consider to be a local author, which is doubly cool. Small batch is great for anyone just giving canning a try! 

And finally, the National Center for Home Food Preservation has all the information you need for all sorts of food preservation, not just canning. I reference it often! 

But enough about resources, you want to can right? (But seriously, I am going to give you the basics. If you are a newbie (Yay!), head to any of those resources for more detailed information)

Your Wild Plum Jam Ingredients

For approximately a half pint, you’ll need

  • 1 cup rinsed and pitted plums, halved or quartered
  • ½ cup sugar 
  • ½ tablespoon lemon juice 

I say approximately because let’s be honest, it isn’t perfect. You might get one 1/2 pint for every cup of fruit, but it might be a little less. I always prepare as many jars as I have cups of fruit and go from there.

Yes, that’s it! No, you can’t change out the sugar for a different sweetener using this recipe. Canning is finicky like that. I like to do at least 5 cups of plums but have done up to 8 cups.

The Prep Work

Fill the canning kettle with enough water that the jars will be covered by at least 2 inches of water. More is better in this case so overestimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

If you have not already done so, measure out the sugar and the plums. 

The Wild Plum Jam Making

In a large, preferably shallow kettle, smash the plums with a potato masher. I actually love to use my fermentation packer to crush fruit in jams. Stir in the sugar and lemon juice. Begin to heat over medium-high heat, stirring often. I like to smash more as they are cooking down. After they haven’t softened (about 10 minutes), puree the plums using an immersion/stick blender. What’s cool about this step is you can decide how much or how little you want to break down the plums. Then keep cooking and stirring. 

Your end goal is to reach the gelling point. There are lots of tests for this, but I prefer the temperature test. If you are at sea level, the gelling point is 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees. For me, the gelling point is 218 degrees. Don’t have a decent food thermometer? Check out the National Center for Home Preservation website for other ways of testing for the gelling point. 

It takes longer to reach the gelling point than I think it should. It also goes from needing 3 degrees to reaching the gelling point fast. You can get complacent while you are waiting and suddenly hit the temperature, so I am trying to warn you 🙂 

Halve and pit. Get a helper to make time fly by!
I love the color!
Once we’ve started cooking. Sugar and lemon juice added.

Time to Can it!

Once the wild plum jam has reached the gelling point, remove it from the heat. Ladle into prepared jars, leaving ½ inch head space. Wipe the rims of the jars with a damp, clean cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 15 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. It is recommended that you store jars with the rings off or very loose. I very between the two.

Note: You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf. 

Cooked down wild plums
Blended and beautiful!
Canning process
A wooden cutting board is a must when canning.
finished wild plum jam
Isn’t it beautiful?!
finished wild plum jam

Wild Plum Jam

American Plums are abundant and can be foraged to make this beautiful three ingredient plum jam!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast
Cuisine Canning
Servings 12 per jar

Equipment

Ingredients
  

Per 1/2 pint jar (approximately), you will need:

  • 1 cup halved and pitted wild plums
  • ½ cup sugar
  • ½ tablespoon lemon juice

Instructions
 

  • If you have not done so, clean and measure out the wild plums. For each cup of plums, measure out 1/2 cup of sugar and 1/2 tablespoon lemon juice. Set aside.
  • Wash and sanitize the same amount of pint jars as cups of cleaned plums. Wash and clean rings and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • In a large, shallow kettle, smash plums with a potato masher. Stir in sugar. Begin to heat over medium-high heat, stirring often. Smash more as they are cooking down.
  • After approximately 10 minutes, blend jam mixture with an immersion blend to desired texture.
  • Heat to 8 degrees above the boiling point of water. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees.
  • Once the jam has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 10 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner and allow to rest for 12 hours before storing.

Notes

You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf.
If you do not have a digital food thermometer, there are other ways to test the gelling point. Check out the National Center for Home Food Preservation for more information! 
Keyword Canning, Foraging, Jam, Jam Recipes, Jellies and Jams, plum jam, preserving, wild plums
Tried this recipe?Let us know how it was!

Looking for other canning recipes?

You can check out my canning and perserving page or see if any of these fun recipes speak to you!

JessLeave a comment