Oh, that’s right. You read that right–I don’t follow the book. I can in the spring.
Well, not in this at least. Let’s just say “canning season” didn’t fall at a good time for me last year. I managed to do a little bit, but on most days with my infant son, it felt completely overwhelming and beyond my ability to deal with.
So when Hubby gave me an afternoon off parenting duties the past week, I took an hour or so to can some of the lingonberries that I picked with my son last fall.
I’ve never canned lingonberries before–well, let me rephrase that, as I haven’t done much canning ever. I’ve never had an interest in canning lingonberries before. Usually I use lingonberries in my mother’s cranberry cream cheese bread recipe, but I haven’t made that this year, and it’s relatively unhealthy, and usually we use lingonberry sauce for lefsa over the holidays. (So, really, I should have canned these in the fall when I bought them and then we would have had homemade lingonberry sauce for the lefsa. Oh well.)
Regardless, I finally got my act together and did some canning the past week. The lingonberries were surprisingly simple to can, as I just made a simple jam type sauce with them. Basically a lot of sugar plus a bit of water and a lot of lingonberries cooked for awhile on the stovetop, then water bath canned.
For 8 cups of berries I got about 4.25 pints of sauce. The extra I canned anyway and put in the fridge to taste-test. I like it. It’s a lot denser than any of the store bought lingonberry jam/sauce that I’ve had, but it actually tastes all right on a peanut butter and jelly sandwich. (That’s probably an unusual taste testing method, but…we were out of other jelly.)
So now this Thanksgiving and Christmas, I’ll have lingonberry sauce for our lefsa! I’m actually rather excited about that… might be worth making some lefsa before then…