I've finally tried my hand at canning. It has been a long time in coming...trying to overcome some strange little trepidation I had. But I discovered a lovely patch of wild black raspberries at my neighbors house the other day. Neglected, and unpicked. I made a point to introduce myself and get permission to pick. She doesn't like the bushes and would love to have them chopped down, but her husband won't let them go, although he doesn't pick them either. So, I've now been over to pick three times and there will be one or two more forays before the berries are all gone.
This gleaning was about 1.5 Quarts.
This bounty of found, wild food was just the kick in the seat I needed to nudge me into my first canning experience. With newly purchased canning pot and accessories, sterilized jars and Pomona's Universal Pectin in hand I made a batch each of red and black raspberry jam, sweetened with local honey.
The red berries come from our own raspberry patch that we planted when we moved in three years ago. It is bursting with fresh juicy red berries, and we've been out there picking every day, with no sign of letting up!
My first batches...10 jars of summer goodness.
And this morning before work I was off for another check of the black raspberry bush. This time another 1.5 quarts. Enough for a batch of black raspberry cordial or half of another batch of jam. The bushes have a few more pickings left in them, so into the freezer these will go for now.