Classie Parker. What a hoot! A lifelong Harlem NYC resident, with roots in South Carolina, she's a community gardener and a "canning consultant." I tagged along with my friend Sandy to a canning workshop on the Lower East Side a few weeks ago. That evening we watched Classie and some volunteers pickling veggies in a brine. Canning is a misnomer, since glass preserving jars are used. "Put some LOVE in that jar, darlin! Shake your bootie, bay-bay...mmmm...hmmm!"
"Yes, we can!" make homemade Pear Butter.
Here are the supplies you'll need, the recipe and some photos of the Raspberry Jam Project
Supplies: (Note: Classie Parker's grandmother canned in a cauldron in the woods in South Carolina, without any fancy tools! The canning kit that I was given is handy, but not necessary to do the job!)
A big lidded pot, like a spaghetti pot or enamel lobster pot
A smaller pot to simmer the lids/bands
A medium pot, to cook down the fruit (I use an enamel Le Crueset dutch oven)
Tongs or a canning jar holder
Jars, dome lids and metal bands
1 Quart crushed raspberries, about 48 ounces (I used a pastry blender to crush by hand)
1 pouch liquid fruit pectin
1. Boil water in the large pot and sterilize the jars for 10 mins (or run them thru the dishwasher!)
4. Combine crushed raspberries and sugar in the medium pot. Bring to a boil over high heat, stirring until sugar dissolves. Stir in liquid pectin. Return to a rolling boil, boil hard for 1 minute, stirring constantly. Remove from heat.
Wipe the rims so there is no residue. Position the lid, and tighten the band, but NOT too tightly! Process 10 mins in boiling water (10 mins is for NYC, times vary for different altitudes.) Remove the jars from the water, and cool on a rack for 24 hours. As the jars cool, you will hear the lids "plink" one by one as they form the vacuum seal!
This recipe made 11 half-pint jars. I think receiving a quart of jam would be very overwhelming! I'm well on my way, to a very merry, homemade Christmas!