Comments on: Strawberry Preserves Southern Style

By: Bud Fraker

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By: Kelly Reece

Kelly Reece — Sun, 22 Jun 2008 23:49:14 +0000

YOu mentioned using a pressure cooker. I have found that using a water bath uses a lot of energy (my gas bill for June and July are always high, and our AC is not on at that time.) So I just spent two days canning about 25 pints of strawberry preserves. According to my pressure cooker’s directions, it seemed as though I only needed 15 minutes of pressure under 5 pounds. However, I also read that with a pressure cooker, you can use a rack and do two levels. So my bottom level had water over the top of the lids, and the top level had water only about an inch up the side. Then I gave it 15 minutes, watching to make sure the pressure stayed over 1 lb and under 5lbs.

Does anyone know if that is the correct way to do it?

By: Meredith

Meredith — Fri, 04 Apr 2008 00:04:54 +0000

Have yet to pop the top off the jar. Just waiting for the perfect day and warm biscuits. Gave a jar to my beau and he loved it. Thanks for the extra mom.

By: ntsc

ntsc — Tue, 01 Apr 2008 15:27:28 +0000

I don’t use paraffin, but seal the jars with two piece lids.

The rule of thumb on boiling is boil the jar if it will be in the hot water bath 10 minutes or less.

Don’t boil the jar, just have it clean, if will be in the bath more than 10 minutes or in a pressure cooker.

Don’t boil the lids as it causes a greater seal failure rate.

I mostly do marmalades, but have strawberry, rasberry, blueberry and red currant preserves as well. The watermelon jelly was a total failure.

It was what to do with the left over watermelon from watermelon pickles (I’ve a grand nephew who loves them). I tried water melon jelly and my wife did a granita, she won.

By: Gwen

Gwen — Mon, 31 Mar 2008 17:03:42 +0000

I found your blog a few days ago and have been enjoying catching up on all your posts! The jam looks amazing – my boyfriend just gave me a couple of jars of (blueberry and strawberry) jam from Maine, which I can’t wait to eat … I must say that I don’t understand about the “meat and potatoes” diet is the exclusion of possibly-even-more-delicious things: strawberry jam! goat cheese! I could make a huge list.

Looking forward to reading more! Post again soon!

By: Kim

Kim — Sat, 29 Mar 2008 10:55:48 +0000

Mama- I got my parafin at the Publix grocery store, though I imagine a Walmart (in season), local hardware store or an on-line store will have it. The parafin comes in blocks like butter, you simply melt in a pan over hot water. I did boil my jars, but frankly not sure if you are to do this when using parafin. Though I always boil when not using parafin!!! Check with your local agriculture department they should have step by step instructions for you. Good Luck preserving, it is worth the effort!

By: bridget

bridget — Fri, 28 Mar 2008 23:53:17 +0000

Oh wow, I am so jealous. I bought strawberries last week, and they were disappointing. I need to wait a few more weeks!

By: Mama Grizzly

Mama Grizzly — Fri, 28 Mar 2008 13:49:18 +0000

I just found your blog and I REALLY want to try the strawberry preserves!!! I was raised in the Southern by a Mother from South Georgia and she used to can stuff all the time – but, unfortunately I never paid attention. Where do you get the parafin wax and how do you melt it? Also, do you boil your mason jars? I remember my Mom used to do that. Is that really required?

By: Kim

Kim — Thu, 27 Mar 2008 13:54:07 +0000

Thanks Katy- It is good though runny and sticky. Just had some on a toasted french roll for breakfast.
I think your idea for the wedding favors is just divine, go for it!!! I make a few items for some wedding designers in Charleston as favors if you want some other ideas?

By: katy

katy — Thu, 27 Mar 2008 13:50:31 +0000

i’m thinking tentatively about doing small jars of homemade strawberry jam as my wedding favor next year!!! they’re so pretty and they’d be so much fun to decorate. i always use pectin when making jam — i have a (gross) container of calcium water sitting constantly in my fridge for just that reason! your jam looks lovely!