In your quest to stretch your food dollar or bulk up your pantry don’t overlook the joy of small batch canning. Rome wasn’t built in a day and being resilient doesn’t occur overnight.
Small steps make great journeys grasshopper.
Take this Honey Lemon Jelly recipe for instance. Four simple ingredients combine to make a luscious tart treat and it took less than an hour from start to clean kitchen.
Who can argue with that?
Here’s a dirty little secret about water bath canning.
You don’t need a “canner.” Gasp!
You just need a pot deep enough so water can cover your jars by 1 to 2 inches and a rack in the bottom.
Since this recipe only makes four 1/2 pint jars my regular pressure cooker, minuse the pressure part, worked just fine.
And it was much easier to clean up afterwards.
Remember, you can only water bath high acid foods. Low acid foods must, MUST be pressure canned. Botulism is not an -ism you want to deal with!
Honey Lemon Jelly Ingredients
For this recipe you will need:
4 teaspoons of grated lemon rind
3/4 cup of lemon juice
2 1/2 cups of honey
3 oz liquid pectin
Don’t be like me, use the right size pan
Combine the lemon rind, lemon juice, and honey in a 6-quart pan.
Don’t be stupid like me and think “wow, that’s overkill.” When this stuff boils it GROWS.
Bring mixture to a rolling boil (one you can’t stir down) stirring constantly. Stir in the pectin. Return to a rolling boil and boil for 1 minute. Remove it from the heat and skim off any foam that has formed.
Pour the jelly into hot jars, cover with lids and rings and process in water bath for 5 minutes. Remove jars and allow to cool on a clean dish towel overnight.
Honey Lemon Jelly – That’s the runt in front.
When the jars have cooled remove the rings and check the lids to make sure they sealed. Then tuck away in the pantry to enjoy later.
One note about small batch canning – You can’t always scale down larger recipes. If you decide this is the way you’re gonna go I would purchase a small batch recipe book. Do a search on Amazon and you’ll find several.