After reading several of Michael Pollan’s books and watching Food Inc. I became very concerned about whether I was eating real food or some genetically altered version of food. I know I won’t be able to change my eating habits overnight but I thought canning was a great way to get back to basics. Using fresh fruit from local farmers is an important part of my canning process.
I headed to Johnson’s Corner Farm to pick up some blueberries and peaches. They had an abundance of fresh blueberries from Whalen Farms and peaches from the Johnson’s Farm. Score! My first batch was a blueberry butter recipe from the lovely Marisa McClellan of Food in Jars.
While it may look great in the photo the actual batch of butter came out more like a jam than a butter. This recipe calls for the blueberries to cook on low in a slow cooker. Newer slow cookers “low” setting is unfortunately sometimes too hot for certain recipes. Within an hour the blueberries were bubbling. I tilted the lid. Still bubbling. Took off the lid. Still bubbling. I turned it to warm. Still bubbling. Needless to say I was not able to cook the blueberries as long as I needed to get the butter consistency. A taste test revealed that the flavors had not melded together. Sigh. I’m chalking this up to a learning experience and moving on.
See the peaches in the background? I intend to can some peach jam. Fingers crossed this batch turns out!