Canning Strawberry-Rhubarb Jam: The Secret to Year-Round Pancakes, Scones & Cheese Boards

🍓✨ Strawberry-Rhubarb Jam: The Sweet-Tart Spread That’s Breaking the Internet (No Pectin Drama!) ✨🍓

Forget store-bought jam with its weird additives and sad flavors! This **vibrant strawberry-rhubarb jam** is a nostalgic explosion of summer in every spoonful—perfectly balanced between sweet and tangy, and so easy to can, even your grandma will ask for YOUR recipe. Plus, it’s about to make your pancakes, yogurt, and cheese boards legendary.

✅ Why This Jam is a Pantry Game-Changer

• 🔥 Flavor Bomb: Rhubarb’s zing + strawberry’s sweetness = a match made in heaven.
• 💰 Cheaper Than Therapy: Use up garden or farmers’ market gluts for pennies per jar.
• 🎁 Gift of the Year: Handmade jars with cute labels? Instant love magnet.
• 🌿 No Fake Stuff: Just fruit, sugar, and lemon juice—**no pectin required** (unless you’re impatient!).

🍓 Ingredients (Makes 6 Half-Pint Jars)

• 4 cups fresh strawberries, hulled and crushed
• 4 cups rhubarb, finely chopped (no leaves!)
• 4 cups granulated sugar
• ¼ cup lemon juice (fresh-squeezed for best flavor)
• 1 tsp butter (optional, reduces foaming)
• 1 box (1.75 oz) powdered pectin (optional, for faster set)

👩🍳 Step-by-Step Instructions

1. Prep the Jars: Sterilize jars and lids in boiling water. Keep hot until filling.
2. Cook the Jam: In a large pot, mix strawberries, rhubarb, lemon juice, and pectin (if using). Bring to a rolling boil. Add sugar and butter, stirring nonstop. Boil hard for 1-2 minutes.
3. Test the Set: Dab jam on a chilled spoon. If it wrinkles when pushed, it’s ready! No pectin? Simmer 15-20 mins until thickened.
4. Can It: Ladle hot jam into jars, leaving ¼-inch headspace. Wipe rims, seal, and process in a water bath for 10 mins (adjust for altitude).
5. Cool & Celebrate: Let jars rest 24 hrs. Check seals, then label and stash!

💡 Pro Tips

• 🌶️ Spice It Up: Add a pinch of cinnamon or a finely chopped chili for a kick!
• 🕒 No Pectin Panic: Natural pectin in rhubarb helps it set—just be patient.
• ⚠️ Acid Alert: Lemon juice ensures safe pH levels for canning. Don’t skip it!

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📦 Storage & Serving Ideas

• ⏳ Shelf Life: 1 year unopened. Refrigerate after opening and devour within 3 months.
• 🍞 Beyond Toast: Swirl into oatmeal, glaze meats, or mix into salad dressings.
• 🎀 Gift Hack: Tie jars with twine and a recipe card for “Jam Thumbprint Cookies.”

👇 Tag your favorite jam lover—they’ll owe you forever! 👇

Stop Buying Canned Chicken! How to Preserve Tender, Juicy Chicken in Broth (Shelf-Stable for YEARS!)

🚨 Stop Buying Canned Chicken! How to Preserve Tender, Juicy Chicken in Broth (Shelf-Stable for YEARS!) 🥫🐔

Say goodbye to bland, overpriced store-bought canned chicken! With this foolproof pressure canning method, you’ll stock your pantry with succulent, flavor-packed chicken ready-to-transform soups, casseroles, and weeknight meals in minutes. Perfect for preppers, busy families, and anyone craving real food that lasts—no freezer required!

✅ Why This Recipe Will Change Your Kitchen Game

• 🔥 Meal Prep Magic: Grab a jar for instant protein in soups, salads, or tacos—no thawing!
• 💰 Cost Saver: Use budget-friendly bulk chicken or leftover rotisserie birds.
• 🍲 Versatility King: Broth-infused chicken adds depth to ANY dish (even dog food!).
• 🔒 Safety First: Pressure canning ensures botulism-free, shelf-stable meals.

🍗 Ingredients (Makes 7 Pint Jars)

• 4-5 lbs boneless, skinless chicken breasts or thighs (or pre-cooked rotisserie chicken)
• 4 cups chicken broth (homemade or low-sodium store-bought)
• 1 tsp salt per jar (optional, adjust to taste)
• Optional: 1 garlic clove or fresh rosemary sprig per jar
• 1 tbsp white vinegar (for cleaning jars, not the food!)

👩🍳 Step-by-Step Instructions

1. Prep the Chicken: Raw? Trim fat and cut into 1-inch chunks. Cooked? Shred meat, discarding bones/skin.
2. Sterilize Jars: Wash jars/lids in hot soapy water. Keep hot until filling.
3. Pack Jars Tight: Add raw chicken chunks or cooked shreds, leaving 1¼-inch headspace. Pour hot broth over, keeping 1-inch space. Add salt/herbs if using.
4. Can It Safely: Process pints for 75 mins or quarts for 90 mins at 11 PSI (adjust for altitude).
5. Cool & Store: Let jars rest 24 hrs. Check seals, labels, and stash in a dark pantry!

💡 Pro Tips

• 💥 Raw vs. Cooked: Raw chicken yields tender meat; pre-cooked is faster but slightly drier.
• 🌿 Flavor Boost: Add a dash of smoked paprika or thyme to jars before canning.
• ⚠️ Never Skip This: Use a pressure canner—water bathing is unsafe for meat!

📦 Storage & Serving Ideas

• ⏳ Shelf Life: Lasts 1-2 years unopened. Refrigerate after opening and use within 4 days.
• 🍜 Use It All: Toss into a chicken pot pie, enchiladas, or ramen. Even the broth is gold!
• 🎁 Gift Smart: Pair with a recipe card for “Emergency Chicken Noodle Soup.”

💬 Tag your favorite meal-prepper or homesteader—they NEED this hack! 👇

Click Here to find out How to Be Self-sufficient on a 1/4 Acre Backyard

How to Can Bone Broth at Home: Shelf-Stable Collagen, Minerals & Flavor (Step-by-Step Recipe)

🚨 Stop Wasting Bones! How to Can Nutrient-Packed Bone Broth That’s Better Than Gold 🍲

Forget expensive supplements and bland store-bought broths—homemade bone broth is the ultimate kitchen hack you’re NOT using (but should!). Bursting with collagen, minerals, and gut-healing magic, this liquid gold is your secret weapon for glowing skin, joint health, and immune support. Even better? Canning it lets you stockpile this powerhouse pantry staple for YEARS. Ready to unlock the ancient superfood hiding in your leftover chicken carcasses and beef bones? Let’s brew!

💀 Why Bone Broth is the Ultimate Wellness Elixir

• 🔥 Collagen Overload: Simmering bones releases gelatin, proven to boost skin elasticity and gut health.
• 💪 19 Amino Acids: Building blocks for muscle repair, mood balance, and detoxification.
• 🦴 Minerals Galore: Calcium, magnesium, and phosphorus—nature’s multivitamin!
• 🛡️ Immunity Shield: Studies show broth reduces inflammation and fights colds.

🍖 Simple Bone Broth Recipe (Makes 6-7 Pint Jars)

Ingredients:

• 3-4 lbs mixed bones (chicken, beef, or pork—roast first for deeper flavor!)
• 2 tbsp apple cider vinegar (pulls minerals from bones)
• 1 onion, quartered
• 3 garlic cloves, smashed
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tbsp peppercorns
• Optional: Fresh herbs (thyme, rosemary) or ginger for extra zing
• Water to cover

Instructions:

1. Roast & Simmer: Preheat oven to 400°F. Roast bones 30 mins until browned. Transfer to a stockpot, add veggies, vinegar, and cover with water. Simmer 12-24 hours (yes, patience pays!).
2. Strain: Remove bones/veggies. Skim fat if desired (but keep it—it’s flavor gold!).
3. Can It: (Requires a pressure canner for safety!) Pour hot broth into sterilized jars, leaving 1-inch headspace. Process pints for 20 mins at 11 PSI (adjust for altitude).

⚡ Pro Tips for Broth Brilliance

• 💡 Freeze bones in a gallon bag until you have enough.
• 💡 Add chicken feet for extra collagen (trust us, it works!).
• 💡 Use broth as a base for soups, rice, or sip straight for a wellness shot!

Click here to discover how to be completely self-sufficient on a 1/4 acre

💬 Your Turn!

“Will YOU join the bone broth revolution? Tag a friend who needs this recipe, and let’s make ‘waste-free wellness’ go viral!”

Delicious Mango Chutney Recipe for Canning

🔥 The Mango Chutney Recipe That’s Going Viral (You’ll Want to Can a Double Batch!) 🔥

Unlock the secret to the most irresistible mango chutney you’ve ever tasted! Bursting with tropical sweetness, fiery chilies, and warm spices, this homemade condiment will transform EVERY meal—from grilled meats to cheese platters. Plus, it’s so easy, even canning newbies will look like pros!

🍴 Ingredients (Makes 6 half-pint jars)

• 4 cups ripe mangoes, peeled and diced (4-5 medium mangoes)
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• ½ cup brown sugar (packed)
• ½ cup red onion, finely chopped
• ¼ cup raisins (optional)
• ¼ cup fresh ginger, minced
• 2 garlic cloves, minced
• 1-2 fresh red chilies, chopped (adjust for spice!)
• 1 tsp mustard seeds
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground allspice
• ½ tsp salt

🥄 Equipment

• Large stainless steel pot
• Canning jars (half-pint or pint)
• Water bath canner
• Jar lifter, funnel, bubble remover

👩🍳 Step-by-Step Instructions

1. Prep the Jars: Sterilize jars and lids in simmering water. Keep hot until ready.
2. Cook the Chutney: Combine all ingredients in a pot. Boil, then simmer 45-60 mins until thickened.
3. Fill & Seal: Ladle hot chutney into jars, leaving ½-inch headspace. Remove bubbles, wipe rims, and seal.
4. Process: Boil jars in a water bath for 10 mins (adjust for altitude). Let cool 24 hours.

💡 Pro Tips

• Use ripe but firm mangoes for the best texture.
• Add extra chilies for a spicy kick!
• Makes a stunning edible gift—tie with twine and a cute label!

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📦 Storage

Sealed jars last 1 year in a cool, dark pantry. Refrigerate after opening and devour within weeks!

👇 Tag someone who NEEDS this recipe in their life! 👇

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