There’s nothing like a handful of sun-ripened blueberries. They taste their best during those few weeks here in the Northeast when we can pick them fresh and in season. I love to capture their sun-ripened sweetness in this Maine Blueberry Jam recipe.

Why Can Fruits and Vegetables?

Being a student in the garden has inspired me to consider preserving local food at its peak. In midwinter, I find the idea of pulling a jar of summer produce from the pantry shelf highly appealing; especially when the grocery store is offering pale orbs of cellulose posturing as produce. Maine Blueberry Jam is one of those items my husband and I enjoy while waiting for next year’s harvest.

I have also become more intentional about supporting neighboring farms, reducing waste and leaving a smaller carbon footprint. As a late-bloomer, I have a lot of catching up to do in all of these areas.

Working My Way Into The Art of Food Preservation

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I am self-admittedly more than a little bit cautious (#over-the-top) about food safety. This can lead to wasteful habits when you’re wary of anything in the fridge that is more than three days old. I remember when I started composting and eagerly posted a photo of my kitchen-counter bowl scraps on Instagram. I was admonished more than once in the comments section for being so wasteful (apparently, I could have frozen 2/3 of of my peelings and cuttings to make veggie broth). All that aside, the science and potential risks involved in canning made me leery of culling my beloved herd with botulism.

Vacuum Sealing

I began food preservation in my comfort zone by purchasing a vacuum sealer. The idea came to me from my friends at Howling Flats Farm. Their products are vacuum sealed; and by immersing a sealed bag in a pot of cold water, it is thawed and ready for meal prep within an hour or so. Vacuum sealing has allowed me to save space in the freezer and I can easily label packages with item name and date. I have great success with meats, fruits and vegetables using a vacuum sealer. Last winter, my packaged frozen corn and blueberries dominated anything from the supermarket in both flavor and texture.

A valued side benefit is I know where my food comes from, who grew it, and what is (or isn’t) added to it.

“Testing the Waters” of Water Bath Canning

As with any new venture, once I am up and operating successfully, I’m ready to test the parameters of my comfort zone. Canning was my next adventure. My grandmother and mom canned tomatoes and made jellies when I was growing up; and I dabbled a bit in the art but had no confidence in myself. In honesty, the idea of food toxins scares me (as they should anyone); and the fact that I might breed a batch and innocently serve it up on toast was enough to make me stick to a trusted store brand and leave it at that. But, my inner homesteader urged me to at least research.

Keeping it Safe

I tried a few online recipes, but they did not boost my confidence. I came upon Carolyn at Homesteading Family on my Instagram feed. She offered a free online training to “Confidently Fill Your Pantry with SAFE Home-Canned Food.” It was the best hour (actually turned out to be almost three hours as I hung in for conversation/questions/answers) that I have invested in this subject. Armed with my new knowledge, I now produce Maine Blueberry Jam and other fruit jams with confidence. It’s so satisfying to be stocked until next season. I’m confidently sharing jars with friends and family, and they make lovely gifts.

Tips to Share When Making Maine Blueberry Jam

Here are a few things I have learned that may be helpful to you:

1. Obtain your recipe from a reliable source. I have found several excellent options on Ag Extension/.edu sites, Ball Canning recipes and other sources that approach canning with a safety-first approach. Also, do visit Carolyn at Homesteading Family for her tutorials.

2. Know your altitude and timing for water bath canning. These charts can be found in the same resources listed in number 1.

3. Thoroughly clean your workspace, jar components and processing equipment. It is not necessary, however, to sterilize jars or lids prior to canning. Older recipes used to call for this, but it has since been proven that simmering lids may result in a poor seal. Just ensure that your jars, lids and rings have been cleaned with warm, soapy water, and rinsed clean, either by hand or in the dishwasher. Keep the jars warm before filling them. I put them on a towel-lined cookie sheet in the oven while I am prepping the rest of the process.

4. Make sure to add acid to low-acid fruits. If you are using lemon juice, stick to bottled, as different varieties of fresh lemons have varying acid levels. For instance, a Meyer lemon may not have enough acid for safe recipe prep.

5. After you have filled your jars, wipe the jar rims before you put the lids on to ensure a good seal (I like to wipe them with a cloth dampened with white vinegar) before putting lids on. The jar rings should then be screwed on finger-tight and not cranked down. Think tightening with your fingers, not your wrist.

6. After processing and removing hot jars from the water bath, let jars sit, undisturbed, for 12 – 24 hours.

7. Remove jar rings and test the lids to ensure the raised bubble is now flattened. Lift jars by their caps to ensure seal is tight.

8. Store in a cool, dark place without rings. Rings can hold lids down and provide a “false seal.” After opening, you can use the rings when storing in the refrigerator.