I saw 100% juice (tart cherry, blueberry and blueberry pomegranate) at the grocery store last week. I immediately thought they might make nice jelly. I did some research and yep, I can make jelly from them. I just need to get some no or low sugar pectin and I'm set. And hopefully it will "set". :)
I joined a canning group on Facebook. They talk an awful lot about pressure canning. I'm scared to death of pressure canning. I just picture it exploding in the kitchen. But the idea of pressure canned chicken, chili, and soups sounds so wonderful to have on hand... I think I need to master water bath canning first, then try pressure canning.
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