If you can't grow your own do the next best thing... PICK SOMEONE ELSES!!
The family and I drove over to Sam Kedem's Farm in Hastings yesterday and picked over 12 pounds of big juicy organic strawberries. Sam is the only one I know that grows organic PYO fruits, at least within driving distance from my house so we visit his farm several times a summer to get blueberries, raspberries and strawberries. Since I didn't get started until later in the evening I only canned 3 jars of strawberry jam. As you can probably tell by my photo collage my jars have that ugly foamy swirl in them. I've read in one of my Ball canning books that the foam can lessen the shelf life of the jam so I'll make sure to eat them in the next month. I should have spent some time scraping off that frothy mess but I was just so darn excited to making jam again that I didn't pay attention to that last step.
Anyone have an opinion on the foamy stuff that appears when boiling the strawberries? To what extent does it shorten the shelf life?
For anyone else that would like to try making strawberry jam I have two recommendations:
My friend Teresa turned me on to this ebook by her friend Robin. It is very informative! I've always struggled to find good canning books that are easy to understand for the beginner but also contain recipes that even the experienced canner will enjoy (once I get there); Robin's book is perfect!
The other "very easy" go to source for canning strawberries is this video:
I don't recommend the video for those wanting to learn about canning per se but more for those who just want to whip up a small batch of strawberry jam quickly without getting into all the details about canning.