No-Pectin Fruit Jam and Processing My Sauerkraut - Part 2

Usually, canning sauerkraut is easy, but not this time. I had several mishaps while I was filling the jars and I also had a jar break ruining the contents. Ugh! 

After a couple weeks of fermenting the sauerkraut, it was ready to process. 

I took the weights off the top and put them in hot soapy water.

I then peeled back the large leaves that I used to keep the shredded cabbage submerged under the juice.

Viola! Sauerkraut...

I heated up the sauerkraut in a pot.

It is ready to be put into the jars.

I sterilized the clean jars, lids and rings in the oven for 20 minutes at 200 degrees.

I filled the first jar, leaving enough headspace for the air to escape during processing.

Then I noticed that this jar had broken threads.

The second jar I used to replace the first jar cracked.

A third jar broke as soon as I put it into the hot water bath spilling its contents into the water.

Finally, after cleaning out the pot and refilling the water, I successfully processed four-pint jars for 35 minutes. This is the time required for my altitude.

I had extra jars in the oven for the jam I was making, so I had plenty of jars for mishaps.

It turned out lovely.

I needed to use up two mealy apples, so I made apple bread out of them. I also started this adventure off by making a batch of yogurt.

I used the juice from the berries to make syrup by adding sugar and cooking it on medium heat 20 minutes. This syrup is great on pancakes or can be used to flavor homemade yogurt.

Here are the finished products except for the sauerkraut, because some of my pictures did not save to my phone for some reason. It was a trying day, but well worth it. I also lost the pictures for the jam making process, but I will include the recipe below.

NO-PECTIN FRUIT JAM

INGREDIENTS:

• 3 pounds of fresh or frozen fruit
• 2 1/2 cups of sugar
• 1 tablespoon of citric acid or 3 tablespoons Real Lemon juice

INSTRUCTIONS:

1. Prepare your fruit by washing it thoroughly and removing any blemishes, stems, pits and seeds. Remove skin if desired and dice. If using frozen fruit, thaw and save the juice to make fruit syrup if desired.
2. Prepare your canning jars and lids by washing and rinsing them thoroughly. Place them in a 200-degree oven for at least 20 minutes. They can sit in the oven until you need them.
3. Place fruit, sugar and citric acid or lemon juice in a non-reactive 6 to 8-quart stock pot.
4. Turn the heat on medium low and allow fruit to warm and sugar to dissolve.
5. Once sugar has dissolved, turn heat up to medium. Stir regularly over a low boil for approximately 10 to 20 minutes. If using thawed frozen fruit, this process will take longer. For a thicker jam, cook fruit until it has reduced by half.
6. Take a chilled plate out of the freezer, put a teaspoon of jam on the plate and run your finger through it. If it leaves a trail it is done. 
7. Pull your lids and jars out of the oven and fill them with jam just below the threads of the jar. Put the lid on and set aside at room temperature. The lids will pop when they have sealed. If a jar doesn't seal, store in the refrigerator and use it first. 

Things do not always go as planned but keep your head up and keep moving forward anyway!

Mrs. Smith