July 9, 2008
Word up for home-canned raspberry jam! Post–farmers market run (and post-picnic in the park — all work and no play makes Jack a dull boy), I set about jamming the two quarts of raspberries Mein Schatz and I snapped up from a local berry farmer for a mere ten-spot.
My reasoning: Why not stay locavore even after berry season ends? Okay, so the pectin I used to gel the jam isn’t from around the Puget Sound. But the raspberries are definitely 100-milers. Likewise the water in which I boiled the jars, themselves veterans of previous canning endeavors.
But, lest you mark me Betty Crocker, I do have a question for the hardcore canners out there. Can I reuse the caps and lids? I uncovered the perfect number of unused caps ‘n’ lids with the rest of my canning rig, so this batch is moot. But next weekend will likely bring another round of homespun jammin’, and I’d like to avoid the cap and lid purchase if necessary. (Why buy new when you can reuse?)
Advice? Horror stories? Encouragement? Recipes?