A couple of months ago, I purchased an electric pressure canner. I had been wanting to learn how to can for a very long time, but I didn’t have the nerve to do it. I thought I would blow up my kitchen, or worse, serve botulism to my family.
After a lot of research, I decided to go ahead and purchase a canner, and actually try using it! I liked the idea of an electric canner, because I didn’t have to worry about maintaining a constant temperature on our stove. I also own a glass top stove, and there are mixed reviews about canning on them.
My first canning experience was turkey broth on Thanksgiving. I actually did it, and my family is still alive and well, ha! I am close to being 100% plant based, but I do still make meals with meat products in them for my family a couple of times per week. I use the turkey broth for in my chicken and rice soup recipe.
Related: My Husband’s Favorite Granola Bars
I decided that I would like to learn how to make grape jelly, after my successful pressure canning experience. After all, jelly is water bath canned, which surely would be easier! My two oldest sons really enjoy peanut butter and jelly sandwiches, and it would be nice to have one more thing made at home.
Each item we learn how to make from scratch is a tiny step towards self-sustainability. Now, I know I purchased the grape juice, sugar, and pectin. I used electricity from the grid. But…I do feel like this is still a tiny win in my kitchen!
I shared a short over on YouTube about my experience if you’d like to take a look.
Now, onto the recipe. I used the Ball Complete Book of Home Preserving when making the grape jelly. It was pretty easy to follow.
Concord Grape Jelly
5 Cups Grape Juice
1 Package Regular Powdered Pectin
6 Cups Sugar (I used cane sugar).
- Prepare canner, jars, and lids.
- In a large, deep stainless steel saucepan, pour in grape juice. Whisk in pectin until dissolved. Bring to a boil, stirring frequently. Stir in sugar, and return to a rolling boil. Stir constantly while boiling for one minute. Skim off foam.
- Quickly pour jelly into jars, leaving 1/4 inch headspace. Wipe rim with vinegar cloth. Center lid on far, and screw band down until finger tight.
- Place jars in canner, making sure they are completely covered with water. Bring to a boil and process for 10 minutes.
And that’s it! This isn’t meant to be a tutorial, since I’m definitely still learning. But believe me when I say, if I can do this, you can do this. Working in the kitchen has never been my strong point. I’m definitely trying my best to change that!
Thank you so much for stopping by today, friends. Have you ever canned jelly? Please feel free to share your experience in the comment section below.
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Psalms 11:7 NKJV
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