Five jars total this year! I hate coring them, silly strawberries! Tastes delicious though. Two jars have popped, so hopefully the rest will as well!
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That’s something I’ve never heard of, sounds delectable. I feel it needs a scone and some cream.
It’s like apple butter! Used as a spread. Good on ice cream, peanut butter sandwiches, waffles, probably lots of stuff! Scones seem right up its alley!
How do you make it?
This is the recipe I use! https://www.ballmasonjars.com/blog?cid=strawberry-honey-butter It assumes you know how to water bath can. There are many many resources for that, if you wanted to get into canning! Otherwise you could make it but not can it, and store it in the fridge until used! Although you’d probably want to cut down on the recipe, it makes a lot because assumption of canning.
Found this post on all. Don’t know anything about canning. What does popped mean in this content? That the can has pressurised and thus is sealed? Is there a risk that not all cans will pop?
Also that stuff looks really delicious!
A can can audibly pop when the lid seals and it means it’s sealed and safe for storing at room temperature! They don’t always audibly do it, there’s ways of checking to see if they sealed later, but it’s a very good indicator it worked! So hearing that pop is nice, I don’t have to store them in the fridge because I know that one worked!
Oh, yes. They don’t always all seal, for any number of reasons. The candied jalapeños I made a bit ago, 11 sealed but the 12th didn’t, so that one went into the fridge to be eaten immediately!
