Updated Cannery Food Storage Price Difference Sheet

Crystal — Mon, 01 Feb 2010 02:25:07 +0000

Thanks to Rhonda (one of my readers) we have an updated price comparison sheet since the LDS cannery just changed their prices on food storage items. This way you can see which prices went up and which went down. So great! This should make it easy to see which items are good to stock up on now. Make sure and leave a comment thanking Rhonda for all of her hard work making this sheet for all of us!

Click HERE to download the new price comparison sheet (as of 01/10).

Click HERE to see the new (as of 01/10) price sheet for the LDS Cannery food storage.

Join the Canvolution!

Crystal — Fri, 22 Jan 2010 01:06:15 +0000

Make sure you’re ready for the trend this year….CANNING!

Strawberry Freezer Jam-Food Storage Recipes

Crystal — Mon, 18 May 2009 00:10:38 +0000

This is by far the easiest and most delicious of all the food storage recipes! I like to put this jam on sandwiches, waffles, crepes, ice cream…pretty much I could put this on any food and I think it would taste good. (Okay, maybe not ANY food but A LOT of foods My sister-in-law makes this jam all of the time and it is a great way to ease your way into food storage canning and making your own sauces, jams, salsas, etc. Of course I have a how-to video for you to watch. So enjoy, and watch for good sales on berries or use the berries in your garden! ENJOY!

MCP Pectin Freezer Jam

3-1/4 cups prepared fruit (buy about 2 qt. fully ripe strawberries)
1/4 cup fresh lemon juice
1 box MCP Pectin
1 cup corn syrup
4-1/2 cups sugar, measured into separate bowl

Directions:

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

CRUSH strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups crushed strawberries into large bowl. Stir in lemon juice. Stir in pectin; let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Here are links to more information about the pectin and freezer containers I use for my Freezer Jam.

MCP Pectin-click HERE for more information

Ball Freezer Containers-click HERE for more information (I use the 16 oz. size)

EVERYDAY FOOD STORAGE » Canning

Updated Cannery Food Storage Price Difference Sheet

Join the Canvolution!

Strawberry Freezer Jam-Food Storage Recipes

Here are links to more information about the pectin and freezer containers I use for my Freezer Jam.