Cranberries are naturally high in pectin, making them excellent for jams. Just sayin’.
I’m actually looking for a small batch version of Christmas Jam, which is cranberry, strawberry, and spices. Not sure if I’ll find one, but I’m looking.
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I have the one I made in junior high. It uses frozen strawberries, so it’s perfect for November. We didn’t water bath can it (wax seals), but I’m sure you could process it for the standard 10 minutes for jam.
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Once everyone has taken the small batch class, if you are looking to do bigger scale canning, a few states still have community canning centers where you can use their equipment (so you don’t have to have the giant stock pot or pressure canner), and the cooperative extensions also often offer classes if anyone wants more detailed or specialized information.
I’m super interested in this. I grow a LOT of veggies in my garden and have always been intimidated by canning. My grandmother used to can everything!
Cranberry strawberry? Oh my, yes please! Though I so love the classic cran-orange flavour profile. So good with maple syrup to sweeten & clove/star anise warming spices. ~drool~
I love canning, it’s super fun & easier than you think. I’m so curious to see how a live class will work, my camera set up to show both my face & hands was… interesting? It involved elastic bands, lol.
We should have a topic on how to film & photograph well. It’s complicated!
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Are you keeping a notification list for when you post supplies and sign up info?
If so, I’d like to be added 
Yeah, I’ve been taking the classes to get ideas before I teach.
Um, is anybody interested in the hot glue bench, or would you rather do miniature paper flowers?
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Both sound awesome but the flowers are something I definitely want to learn.
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I’ve been working on the class post. It should be posted tomorrow, and I’m sure it will be linked here as well.
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Flowers would be much easier to teach, and take less time. Can I switch to that?
I’m thinking a hydrangea bush, and maybe a couple other types of flowers. Any requests?
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Even though I made the aforementioned jam in junior high (and a couple of times after that), proper canning intimidated me, too! Then I took a summer workshop where we picked blueberries and turned them into ham, and I was surprised at how easy it was!
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Ham??
Oh, jam.
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The info page for my Intro to (Small Batch) Canning class has been posted!
Please note that I’ve scaled back the class slightly, to making 1 recipe instead of 2. I made a batch of each of the recipes this week, and even with prepping all the ingredients ahead, it would take too long to do both recipes on camera. There would just be too much time spent waiting for things to boil, and then needing to clean pots to start the next recipe. So we’ll be making the strawberry jam, but I’ll still be including step-by-step directions (with pictures) for making Jalapeno Pepper Jelly in the class PDF.
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I’ve a question, can you do canning with a regular saucepan, or do you need equipment that is more specialised?
You need a pot that is deep enough to cover your jars with at least an inch of water.
If you check the class page, there’s a detailed list of what you need. Since we’re doing small batch, you don’t need a traditional water bath canner. The class is designed to use a stock pot, 3” taller than your jars, when they are in a rack inside the pan.
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Cool. I have that. We don’t have canning supplies here as canning isn’t a thing. I’m guessing I could use regular recycled jam jars and metal life. Or these kilner jars with rubber seals.
Ooh, safety is paramount in preventing illness. You have to be careful to use jars that actually seal to make something shelf-stable. If not, your results may be ok to live in the fridge for a limited time. Do a bit of research and see what folks near you may have figured out.
I can’t believe canning isn’t a thing somewhere, however was food preserved historically?
Magpie is right. Using jars and lids specifically designed for food presentation is vital. I cannot in good conscience tell you to experiment with alternate materials, and you should never reuse commercial food jars when canning at home.
My class will be sticking with materials and techniques deemed safe by the USDA. I really don’t want to be responsible for a recycled jar of boiling hot jam exploding in a friend’s face.
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Lol, that actually reminded me that I need to add the free USDA guide to canning to the resources list on the class page! Thanks Friends!
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