Home Front Friday: Can All You Can

Can All You Can propaganda poster

Home Front Friday is a regular series that highlights the can do spirit on the Home Front during World War II and illustrates how that spirit is still alive today!

Canning and preserving was a great way to save up the bounty from the nation’s millions of Victory Gardens. Community canning centers opened so equipment could be shared amongst neighbors. Mason jar companies produced booklets, propaganda posters encouraging canning appeared around town, and many people got into the canning spirit. Canning is becoming popular again today as more people grab seasonal produce from local gardens.

If you are a novice canner, it can seem overwhelming. But this simple recipe below using produce from the local farmer’s market is easy and fun and doesn’t even need pectin or a pressure cooker! And it can make a nice homemade holiday gift.

Ingredients:

5 apples

5 apples, peeled, cored, and sliced.

You can also add to the food processor if you want a smoother jam.

We used Macintosh, but any baking apple works.

6 persimmons

6 Fuyu persimmons, peeled, leaves removed, pureed in a food processor with 2 cups water.

2 tablespoons of ginger finely chopped.

zest and juice of 2 limes.

3 cups of sugar.

Process:

ingredients in the pot

Combine all ingredients except the sugar in a non-reactive pan. Bring to a boil, turn the heat down to maintain low boil.

everything cooked down

Cook until the fruit is soft (20-30 minutes).

slowly adding sugar

Then add the sugar gradually, keeping the mixture at a boil.

Cook on a rapid boil until the jam reaches setting stage (15-20 minutes).

the setting point test

Before taking the jam off the heat, do the setting-point test:

Use a plate that’s been in the freezer for approximately 15 minutes. Dab a little of the hot jam on it, and run your finger through to see if it sticks to its new position. For more help on this test, click here.

filling the jars

When the jam passes the setting point test, then it’s time to fill it into sterilized jars.

sealed and ready to share

Be sure to seal the jars while the jam is still hot.

*This recipe yields approximately 8 half pint jars.*

Enjoy!

Posted by Lauren Handley, Assistant Director of Education for Public Programs at The National WWII Museum.