By 300 Sandwiches
After months of making jams and sauces, I need to learn how to store them properly.
What have I been doing all this time that I keep things like tomato jam and apple butter, you wonder? I’ve been making small batches that end up getting gobbled up within a few days. Storage is simple—airtight container in the refrigerator. But after a few sandwiches and spooning out the jams and jellies directly from the jar, it’s gone within a few days anyway.
But this morning, before work, as my hair dries and E runs around watering the plants and blasting music from his office, I researched canning. E and I already had a debate about which cans are better—the two piece Ball jar styles or the one piece SKS ones he bought online. I feel like I live back in the midwest during the 80s. My mother never canned, but our next door neighbors in every place we’ve ever lived seemed to have mastered it. I should be able to as well.
Any tips for a freshman canner like me? Comments welcome. Below, or on our Facebook page.by