![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPTHP4u5llvaezKSwzE49FDhyphenhyphenv2Tno2yxMwk15gwgL6Snwjdq6UVK1JZRIPNsFJktjZ9Kz85FA2LyUs5_Lr2qFIwbm2qf_vxf_Gec7cMW17x8avvBjHfzxaEXuzDaQLI9yAhZ2tRdxAdg/s200/May20102.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbezZ5E7qNNsIC9ZEnFy0N9kP0W9t2055DbzQZRAJP5DhA_3MJslAq6TkJS4JfcJanYL8UXIIavHgfKzoteqCPIwS-X7QyZGhKtN_Iy2FxnQf7eErcnbmv0rCd2u_rFtP-B0902kQNG_Nu/s200/May20103.jpg)
Then I finished up my planned canning for the weekend by making strawberry rhubarb jam - I'd made some last year, and we finished it several months ago. Time for more! I made a double batch this time; 4 c. chopped rhubarb (including the anemic pitiful stalks from my own plant), 4 c. crushed strawberries, 4 T. lemon juice, 9 c. sugar, and 2 packages of Certo. This made 12 half-pint jars, which all fit in the canner at once, thanks to the new canning rack - no ridges to take up space.
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