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Canning Recipes To Build Beginner Skills

July 14, 2020 by Jenny Gomes Leave a Comment

If you’re new to canning and want to build your skills, this list of recipes is for you. Here’s what I suggest you can, in the order I think would build your skills the best, working from very fastest and easiest, to little bit longer and slightly more involved recipes. Think of it as a canning self study course. These are the canning recipes to build your beginner skills!

The FIRST canning recipe you should make is raspberry jam.

If raspberries aren’t available, make strawberry jam.

Raspberry jam is an ideal first canning recipe because it cooks up SO fast (DONE in about 20 minutes) and has naturally occurring pectin making it firm up so perfectly with no work on your part. It is a great choice as your very first (or 100th) recipe. It also requires no additional pectin.

The SECOND recipe you should try is a mixed berry jam 

OR a pickle like carrot pickles or dilly beans. Make jam if you have berries and work on those skills of quickly mashing and cooking OR make a pickle and relish (pun intended!) how easy it is to heat up the brine and pour it over the veggies you pack into jars- SO SIMPLE! These two types of recipes are just a tiny bit more difficult/time consuming than a plain raspberry jam.

The THIRD recipe you should make is pickled pearl onions 

OR a pitted cherry in a fruit cup.

These are a little bit more prep – pitting the cherries or peeling the onions- but it is super simple to prepare a brine or syrup and ladle it over the warm cherries or onions. These take a little time to prep but the cooking time is very little, making them ideal for the hottest days. You’ll have nutritious canned fruit or veggies in under an hour with these canning recipes.

FINALLY, make my Fast Tomato Sauce 

or Tomato Jam.

Tomatoes aren’t difficult but they take a bit more work (they need to be blended/pureed) and they require the addition of an acidifying ingredient to put them safely within the acid range of 4.6 or lower (which is greater acid). This isn’t difficult either; you’ll simply follow the recipe and add an acidifying ingredient as directed. They take a bit longer than a jam, but they are so versatile and wholesome (no added sugar in the Fast Tomato Sauce, and such great pantry staples!) that if I had to can just one thing for the rest of my life, it would be fast tomato sauce. 

Download the free Acid & Canning Chart to SEE where tomatoes are on the acid scale (they are much less acidic than you think!) and understand what swaps are safe and which are not when canning.

If you’re newer to canning, or need to brush up, I suggest you check out the Canning Jump Start Guide

Canning Jump Start Guide

The Canning Jump Start Guide contains:

·10 Easy Recipes

·Equipment checklists for both water bath and steam canning

·Stovetop guide

·Elevation adjustment guide

·Canning season planner

Pantry checklist

It’s a visual guide to help you dive in today! The best part? It’s only $5!

Filed Under: Can

4 Types of Sourdough Starter

July 1, 2020 by Jenny Gomes 2 Comments

This post will explain 4 different types of sourdough starter and how to create them easily yourself. Sourdough is a skill, not a recipe, though this post contains the 4 types of sourdough starter recipes for you to explore.

4 Types of Sourdough Starter

There’s a surge of people making sourdough starters right now, and this post will give the recipe for 4 different types of sourdough starter and tips for creating a healthy, delicious sourdough starter that you can successfully bake with and enjoy for years to come. 

Creating a sourdough starter will require the simplest of ingredients and tools (flour, water, perhaps milk and sugar, a jar or crock and a wooden spoon) but this is so very important to understand before you begin: Sourdough is a skill, not a recipe. It takes practice and patience, and even more so, a willingness to stick with it. 

These four sourdough starters I’ve likened to the characters of the show, Sex and the City.

I hope this metaphor helps you choose the right starter for you to create for your needs.

Carrie is classic, Samantha is strong, mature, and sassy, Miranda is more modern and forward thinking, and finally Charlotte is the sweet one of the bunch. 

For all sourdough starter recipes: 

Use:

Non chlorinated water. If the water that you use is chlorinated, simply fill a glass and let it sit overnight. This will allow the chlorine to dissipate. Chlorinated water is indeed one of the only killers of sourdough starter. 

A glass jar or ceramic crock and wooden spoon. Metal bowls or utensils will react with the good bugs in the sourdough in a negative way. I use a canning jar – a half gallon jar for my Carrie/Samantha starter (the one I bake with the most, and a quart jar for Miranda and Charlotte of which I use less often. More about these ladies in a minute. 

Patience. You shouldn’t expect to use a starter for the first 2 or even 3 weeks. There’s very little that will kill or hurt the starter, but it takes time to starve the bad bugs that cause the horrible smell and feed the good bugs into proliferation. 

Use the flour and water and milk and sugar that you NORMALLY have on hand. If you can afford and always have on hand boutique-milled organic flour, then by all means, make a starter with that. But if what you most often have is regular ol’ all purpose flour, then that’s what you should use. The benefits of consuming fermented foods such as sourdough are abundant, and thus you should not feel halted by the lack of expensive or out of reach ingredients. 

Note On Feeding Your Sourdough Starter: It can be confusing to decide how much to feed your starter. Using a canning jar with marks on the side that indicate the amount within is a helpful start. Say (on day 1 or 101) that there’s ½ cup of starter inside the jar. Dump (or use or share with a friend) half of this – that means you’ll get rid of ¼ cup of the starter. This is often called the “discard.” Then there’s ¼ cup starter left in the jar. Feed it ¼ cup flour and ¼ water (or milk if making a Charlotte-style milk starter). Those ¼ cup measures of flour and water combine to make ¼ cup-  which is confusing, because you’d think they’d add up to a ½ cup, right? The flour absorbs the water so you end up with just a ¼ cup (maybe a tiny bit more) added to your starter. 

You can of course feed your starter more- a lot more. You could feed a ¼ of starter 10 cups of water and 10 cups of flour if you wanted. I never feed more than 3 cups because it’s rare that I bake up more than that in a day. It’s frugal to keep a smaller amount of starter because you do have to feed it first daily and later every few days (not unlike a pet! A smaller dog eats a lot less than a larger one).

What if I need more starter than I have? I’ve done this lots of times, as I’m still learning the ropes myself, and chosen a recipe that calls for more starter than I have on hand. Here’s what you do if that happens: Feed the sourdough starter the amount you need (if you need 3 cups, feed 3 cups water and 3 cups flour) and give it several hours in a warm place to bubble and digest some of that flour. It depends on your starter but sometimes 4 hours can be enough; sometimes 6-12 is best.   

What to expect when starting any sourdough starter: 

It stinks. Seriously, sourdough starting stinks to the high heavens. I’m confident this is why people don’t succeed- they think that because it stinks, it must be “bad” and toss it. Be prepared to gag when feeding the first 2 weeks. For me, the whole wheat Miranda stinks the worst (even worse than Charlotte, which is hard to imagine!).  

Sourdough Starter Recipes

Remember: Sourdough is a skill, not a recipe. This will take practice and patience.

The Carrie: All Purpose (or other white) Flour and Water 

This is a classic sourdough. The Carrie Sourdough Starter can be made to be more mild (more like regular sliced bread from the grocery store with a few tricks including feeding twice a day and storing in a cooler location like a cool spot on the counter or in the fridge) or it can be transformed into Samantha (see below). I bake with Carrie often and makes a great loaf of Dutch Oven Sourdough. 

Combine 1 cup flour and 1 cup of water. Feed daily (as explained in detail above). 

The Samantha: Flour, Water, Time, and Hunger

The Samantha Sourdough Starter is mature, more complex, and has a stronger sourdough taste. 

You must start with a Carrie- that is, start with an established water and flour starter, and make her hungry. If normally you feed the starter every 24 hours, and wait 36-48 hours to feed. You’ll see a liquid (also known as hooch, as it is an alcohol) on top, likely, and that has a sour flavor. It may be dark, almost charcoal color, and that is fine. Stir that in to the starter before discarding. Repeat, baking with it as you like, and observe the flavor change. Continue to make the Carrie starter hungry, letting the liquid get dark (again, totally normal and okay) before feeding. In this way, you transform your regular sourdough into a more mature, sour Samantha. 

The Miranda: Whole Wheat Flour and Water 

Combine equal parts whole wheat flour and water. This starter took 3 weeks from start to when it started to smell sour in a good way (as opposed to a make-you-gag way). It stunk the most, and was the most finicky; it seemed to be flattest (least active) when the kitchen was cool or when I didn’t feed right at 24 hours. That said, now that she’s established, she seems to bounce back and bubble right back up after any unfavorable environmental conditions. I like to add the Miranda discard to my daily pancakes or to muffin recipes- because that’s such a small amount, I don’t tweak the recipe at all, the discard gets consumed, and I’m adding all that good protein and pre-digested whole grain to the pancakes and muffins. 

I personally bake with Miranda less often. Whole wheat is a bit trickier for a beginner and since I have other starters, the Miranda is fed ¼ or ½ a cup in my house. That’s because if I need more, I feed more, but most of the time, I’m feeding for maintenance. 

The Charlotte: Flour (likely white but you can try whole wheat flour!) Milk, and Sugar.

4 Types of Sourdough Starters

Combine 1 cup flour, 1 cup milk (whatever kind of milk you’re always going to have on hand) and 2 tablespoons sugar. 

This starter has a creamy taste and texture once mature, but for the first week, looked horrifyingly like a brain there in the mason jar and smelled terrible. It quickly transformed into the easiest starter in my lineup. It needs to be fed the least often (only every 3-5 days!), smells the least, and seems resilient to temperature changes. While a blog post in Old Farmer’s Almanac claims (erroneously, I think) that old fashioned starters were only water and flour, my great grandmother Nona and many others who had a reliable milk cow made this type of milk starter. Indeed, sometimes, a little milk might have been easier to come by than fresh water. It was this creamy but still sour starter that my dad kept my whole childhood, making pancakes many mornings a week, and stored the cupboard. 

When I started my sourdough journey, I was happy with my Carrie, but couldn’t figure out why it wasn’t creamy. When I finally read with fresh eyes Gail Jenner’s Sourdough Biscuits and Pioneer Pies, I realized that the starter I’d been used to had to be made with milk. This book has been a wonderful resource for sourdough recipes and care and I recommend it wholeheartedly. There’s a large section on sourdough baking that I think you’ll love.

It is my conclusion that if you always have milk in the house, and are not dairy intolerant, it is the Charlotte that is the easiest keeper, and as this has such a great texture baked into pancakes, muffins, waffles, doughnuts, and more, the Charlotte is the best starter to try.

If you are whole wheat in your house, make a whole wheat starter! Begin by baking (once it is smelling yummy) flatter baked goods like pancakes, crepes, waffles, and muffins to build your confidence and enjoyment. Then, work toward a loaf of bread as that’s a little harder to get height with whole wheat. It absolutely can be done of course, but start where the wins are most assured.

If you’re not sure, make a Carrie! It’s simple, very versatile, and will be very familiar in terms of smell (it smells a bit like the sourdough bread you’d get with a deli sandwich). If it’s a little tame for your tastes, follow the directions to make her into a Samantha.

If you are interested in learning how to bake sourdough from an expert, I can’t recommend Victoria of A Modern Homestead enough. She teaches an amazing video course where you’ll learn ALL things sourdough. She troubleshoots with you, teaches you about different grains, and you’ll rock all kinds of different recipes.

4 Types of Sourdough Starter

Victoria is a sourdough guru and I know you’ll love learning from her. I highly recommend you check out her course HERE.

The other resource for learning the skill of sourdough was Kelsey Hansen of Simple Life by Kels.   I learned a ton from her site, her cookbook, and her Instagram. I think you’ll love her too!

Filed Under: Can

Strawberry Rhubarb Jam Canning Recipe

June 30, 2020 by Jenny Gomes Leave a Comment

Strawberry Rhubarb Jam

Hello, summer! This strawberry rhubarb jam canning recipe is easy to make and is such a sunny-tasting treat.

Download the printable Strawberry Rhubarb Jam Canning Recipe here!

You can watch me make this and many other recipes on my IGTV channel here.

Strawberry Rhubarb Canning Recipe

You will need 

1 lb rhubarb chopped- about 4 cups

1 lb strawberries, washed and hulled

2 cups sugar

2 lemons, squeezed (fresh are fine)

2 boxes powdered or 2 packets liquid pectin

1. Combine strawberries and 1 cup of sugar, and layer on top the rhubarb and the second cup of sugar. Let sit for an hour or more, while you prepare you canner.

2. Prepare your water bath canning pot or your steam canner. Fill the water bath canning pot with water, add 5 pint (2 measuring cups total each) jars, and bring to a boil OR fill the steam canner to fill line and turn on low with the 5 pint jars nearby on a towel-covered counter top. 

3. Combine strawberries, rhubarb, and lemon juice and simmer together in a preserving pan (a heavy bottomed, wide pan) and stir occasionally for 15-20 minutes. 

4. Optional: Remove from heat and ladle into a food mill. Process jam through for a super smooth jam.

5. Return to a boil and whisk in pectin, a little at a time, quickly. Liquid pectin is especially easy if you chose to leave your jam whole-fruit.

6. Ladle into jars one at a time, apply lids and rings, and either submerge into the boiling water of the boiling water bath with a jar lifter  OR set gently on the rack of the steam canner. 

7. Process for 15 minutes PLUS 5 minutes for every 1000 ft above sea level. Remove from heat, rest jars carefully on towel covered countertop. Label cooled jars and store for up to 1 year. 

NOTE: I omitted the pectin and made a loose, soft jam that’s doubling as a pie fill. I plan on filling sourdough doughnuts with it for a sweet and sour treat.

Learn more at www.startcanning.com

Strawberry Rhubarb Canning Recipe

If you loved this strawberry rhubarb canning recipe, you’ll love this Canning Strawberries Recipe Book!

Canning Strawberries Recipe Book Cover

Filed Under: Can

How To Start Canning

May 12, 2020 by Jenny Gomes Leave a Comment

Want to learn how to start canning, step by step? This post will share modern techniques, safety-first approaches, and all the best tips and tricks for learning how to start canning. Canning is fun, easy, fast, and modern with my techniques. Read on for how to start canning!

How To Start Canning

Ready to Get Started Canning?

Free Canning Basics Course

When I started canning, I was overwhelmed and amazed at how little information I could find that was easy to follow, clear, visual, and otherwise beginner friendly. I read (I’m an English teacher, after all) everything I could, practiced batch after batch, and I am here to tell you (and explain, in detail in the Free Canning Basics Course) that canning is WAY LESS COMPLICATED than cooking a big family dinner. It’s freeing, fun, fast, and in the Free Canning Basics Course I send you simple lessons to your inbox daily, for free. Head here for more info!

Best Home Canning Equipment For A Beginner

Have a beginning canner you are shopping for? Want to get the best canning supplies for the beginning canner in your life? This post will share exactly the Best Home Canning Equipment For A Beginner, even if they are just canning curious and want to to start canning, or if they have canned a few times before. Read on for the complete list of canning supplies for a beginner!


Canning Jump Start Guide

Wish you knew how to can like Grandma did, but think it is too hard or you don’t have the time to learn? This post is for you! I can help you dive into canning with a modern spin with the Canning Jump Start Guide- read on for the visual guide complete with recipes, equipment checklists, and more that will help you get started canning!

Differences Between Water Bath Canning and Steam Canning

This video will explain the differences between using a water bath canner and a steam canner and will show you how a steam canner can save 30 minutes or more per batch, weighs just a quarter of a full-size traditional canner, and are ideal for a beginner. Read on, Wildflowers!

Easy Canning Recipes

These easy canning recipes are perfect if you’re wondering how to can food for beginners. Each recipe has step by step instruction for water bath canning and steam canning and each of these easy canning recipes is FAST.

Round Canning Labels

You need to label your canning jars. Get beautiful canning labels here!

Round Canning Jar Labels | Love Into Jars


The Canning Process

The part about canning the really makes newbies worried (other than food safety) is not knowing what has to happen when. When you were a kid, you might remember someone canning in your family and looking up at the stove and seeing what seemed like 10 pots of boiling water. Well, canning does not require 10 pots, but I know it can seem like it to a busy beginner.

The Canning Process Explained

Should You Simmer Your Canning Lids?

Do you have to simmer your canning lids? This post will explain whether or not you have to simmer your canning lids before putting them on your canning jars. Read on to get the time-saving scoop!

Do You Have To Simmer Your Canning Lids?

Do You Need to Sterilize Your Jars?

Do you need to sterilize your jars first when canning? This post explains how sterilizing canning jars can be a huge waste of time and why. Read on to find out when you need to spend time sterilizing canning jars!

Should you sterilize your canning jars? What if I told you that you don't have to? Read the post for the facts on when you DO and DO NOT have to sterilize your canning jars!

29 Reasons You Should Try Steam Canning

This post will explain the reasons why a steam canner is the best thing to happen to the preserving world since Napoleon offered a reward to anyone who could preserve food to feed his soldiers afield. Read on for the list, Wildflowers!

29 Reasons You Should Be Using a Steam Canner | Read this super helpful post that explains all about the hot new technology in the canning world that's perfect for beginners! There's even a free fact sheet & equipment list!

What is Pickling Salt?

Many canning recipes call for pickling salt, and curious canners want to know: Do you need to use pickling salt? I’ll explain what pickling salt is, when you should use it, when it is okay to skip, and you’ll want to dive into canning immediately because salt is salt, Wildflowers.

Do You Need to Use Pickling Salt?

Here’s 10 Easy Jam Recipes

These easy canning recipes are perfect if you’re wondering how to can food for beginners. Each recipe has step by step instruction for water bath canning and steam canning and each of these easy canning recipes are FAST.

10 Easy Jam Recipes

How To Can Vegetables

This post will teach you exactly the how to can vegetables the easiest and best way for a beginner, plus will share the best recipes for canning vegetables with water bath canning and steam canning. Read on for how to can vegetables!

How To Can Vegetables
How To Start Canning

Filed Under: Can

Canning Questions

April 27, 2020 by Jenny Gomes Leave a Comment

There’s so many questions you may have when getting started canning. This post answers the most frequently answered questions with science-based answers, step by step instructions, and free resources to get you started canning with confidence. Read on to get all your canning questions answered!

Canning Questions

Do I need to sterilize my canning jars?

Do you need to sterilize your jars first when canning? This post explains how sterilizing canning jars can be a huge waste of time and why. Read on to find out when you need to spend time sterilizing canning jars!

Should you sterilize your canning jars? What if I told you that you don't have to? Read the post for the facts on when you DO and DO NOT have to sterilize your canning jars!

Do you need to simmer your canning lids?

Do you have to simmer your canning lids? This post will explain whether or not you have to simmer your canning lids before putting them on your canning jars. Read on to get the scoop and I promise you’ll be pleasantly surprised by the answer!

Should you simmer your canning lids?

Do You Need to Use Pickling Salt?

Many canning recipes call for pickling salt, and curious canners want to know: Do you need to use pickling salt? I’ll explain what pickling salt is, when you should use it, when it is okay to skip, and you’ll want to dive into canning immediately because salt is salt, Wildflowers.

Do You Need to Use Pickling Salt?

Can You Use An Instant Pot for Canning?

This post will explain whether or not you can use an instant pot for canning, and why, using scientific information you can trust from the USDA. This is one of the most frequently asked canning questions! Read on for the scoop on using an instant pot for canning.

Can You Use An Instant Pot for Canning?

Oven Canning: Should You Try It?

This post will explain oven canning, and whether or not it’s a safe choice. I know, people do it but that doesn’t mean you necessarily should. Read on for the scoop on oven canning!

Oven Canning: Why You should never use your oven for canning blog post

What Happens if You Forget The Lemon Juice?

What Happens if You Forget the Lemon Juice? In many canning recipes, it is required that you add an acidifying ingredient like bottled lemon juice, citric acid, or vinegar. What happens if you forget? Well, I did once and show you in the post what happens. Spoiler alert: it ain’t pretty.

What happens if you forget the lemon juice in a canning recipe? This blogger shows you!

Canning 101: Myths Busted!

One of the biggest reasons that only about 20% of the population in the US cans (puts food into jars) is concerns over safety. In this post, I aim to explain why if you follow the rules (the way you might observe the speed limit and wear a seat belt) canning is absolutely safe.

Canning 101: Myths Busted!

Best Home Canning Equipment For A Beginner

Have a beginning canner you are shopping for? Want to get the best canning supplies for the beginning canner in your life? This post will share exactly the Best Home Canning Equipment For A Beginner, even if they are just canning curious and want to to start canning, or if they have canned a few times before. Read on for the complete list of canning supplies for a beginner!

Best Home Canning Equipment For A Beginner

Free Canning Basics Course

If you have wondered about canning, thought maybe you’d like to try it out, but didn’t know how to start, this post, and Free Canning Basics Course is for you.

Free Canning Basics Course

The Best Canning Jars

This post will share the best, most versatile canning jars for a new or experienced canner, that will double as food and drink containers in your home, and will help simplify your pantry and your canning process. Read on for the best canning jars (you’ll be surprised at how short this list is)!

The Best Canning Jars

Ready to start canning, but want a fast recipe? Here’s my favorite, and fastest, recipe.

Raspberry Jam Recipe

Raspberry jam is one of the fastest preserves a person could make. Canning has a terribl reputation as being time-consuming- this recipe proves that canning can be quick, easy, and is a simple extension of the cooking process. Raspberry jam is a delight to give as gifts, easy to pick at U-pick farms, and delicious preserved in mason jars. 

Raspberry Jam Recipe

Get 10 Easy Canning Recipes in Your Inbox Now!

These canning recipes are the easiest, most beginner friendly, and the most fun to make. Download them now!

Your Canning Questions Answered

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Start Canning Course

Start Canning Course | The Domestic Wildflower click to read this super helpful list of resources, tools, and gift ideas for the homemade and handmade enthusiast in your life!
This video course will invite you into my kitchen to watch me can a wide variety of recipes and use several beginner friendly techniques. It is the perfect course if you want to learn but have no idea where to start; even if you've never boiled a pot of water! Learn how you will know you are doing it right, safety best practices, simple recipes that are foolproof and guaranteed to impress, and skills to apply to any recipe.

Shrubology Ebook

Shrubology: Refreshing Homemade Fruit and Vinegar Syrups for Cocktails
Make easy, no-cook fruit & vinegar syrups for cocktails & mocktails! This ebook shares crowd pleasing recipes and simple to understand ratios so you can make a shrub on your countertop any time- without a recipe. Dive into these Prohibition Era drinks today!

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The Domestic Wildflower
www.thedomesticwildflower.com.
All content created by Jennifer Gomes unless otherwise noted.

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