Adventures in Canning

I canned this weekend. For the first time. I was nervous. Don't want to give anyone botulism.

Last week I took yet another canning class, it wasn't my first class nor my second. Let's just say I have taken a few. But this was the first time the instructor made it look easy. Just like she encouraged us to do, I went right home and made my own batch. I think it is pretty good for the first time. I got the flavor that I wanted (not too sweet) and I accomplished the most frightening of tasks: sealing the lids correctly. The texture is more of a syrup than a jam but good enough for my first attempt.

I could not find a commercially prepared Pectin that didn't come with junky ingredients like dextrose, so I tried the old fashioned way of using apple cores. I would love advice on the pectin issue if anyone has it to offer.

I followed the Apricot Jam recipe (which does not call for pectin) in the Art of Simple Cooking by Alice Waters. A must have cookbook.