The blackberries were abundant this summer so Nadia came over and picked and canned some. In the middle of winter on a cold morning a hot coffee, some toast with butter and blackberry preserves . What a treat.

Pressure Canning Wild Canadian Goose

Canning Canadian Goose Recipes
FOR 1/2 PINT JARS

1st place - Bell Pepper
1/2 tsp canning salt
1/2 tsp freshly ground black pepper
1/4 tsp beef bouillon powder (follow directions on container - 1 tsp per 8 oz water)
1 slice bell pepper

2nd place - Tomato Juice
1/2 tsp canning salt
1/2 tsp freshly ground black pepper
1/4 tsp beef bouillon powder (follow directions on container - 1 tsp per 8 oz water)
1/2 tomato juice 1/2 water that goose was browned in.

3rd place - Jalapeno Pepper
1/2 tsp canning salt
1/2 tsp freshly ground black pepper
1/4 tsp beef bouillon powder (follow directions on container - 1 tsp per 8 oz water)
1 slice jalapeno pepper

4th place - Garlic
1/2 tsp canning salt
1/2 tsp freshly ground black pepper
1/4 tsp beef bouillon powder (follow directions on container - 1 tsp per 8 oz water)
1 tsp mince garlic

Dead Last - Plain
1/2 tsp canning salt
1/2 tsp freshly ground black pepper
1/4 tsp beef bouillon powder (follow directions on container - 1 tsp per 8 oz water)

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Step by step process I use when making raspberry jam.

It follows the recipe provided with Sure Jell and Certo pectin
6 1/2 cups of sugar
1/2 tsp of butter
1 package of pectin
8 cups of un-crushed raspberries.

Mix the sugar, butter and crushed raspberries in a 4 quart pot.
Bring to a rolling boil for 1 minute.
Add the pectin.
Bring back to a rolling boil for one minute.
Remove from heat and ladle into jars.
Clean the threads and cap the jars.
Let jars cool at room temperature.