First my mom bought TONS of fresh blackberries and we washed them all.
The most intriguing part to me was learning that the jars, seals, and lids had to be perfect. It is different than cooking. You must sterilize your jars using perfect precision with water temperature, time in boiling water, and checking for any deformed or dented equipment. This was the most difficult part for me since oftentimes I skim over details and just want to dig right in. This was my lesson in patience as we carefully sterilized everything.
We left them to drain over cheesecloth for several hours
Later, we added the special ingredients to make it zing with flavor! And cooked our mixture until we saw rolling bubbles burst with rhythm in the pot.
After we lifted the jars from the canner, they had to sit without being touched for 12 hours. As the jars are taken from the heat and placed on the counter, we listened for a small "pop" to assure us that our ice cream topping had been preserved correctly. We heard the "pop, pop" of each can! They were ready to sit on our pantry shelves!
But of course we reserved some to sample ourselves... ;)
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