I recently read an interesting article from Canwest News Services. It states Neilsen Canada has reported that canning accessories were up nearly 70 per cent this past May compared to the same month last year. In June, the sales were up 88 percent compared with the same period in 2008!
This shows that canning is back in! Despite the quick and easy options we have available to us, people are being more conscious about what they are eating and what chemicals are going in their foods; they are turning to canning which allows them the preserve fresh fruits and vegetables, eat healthier and control what goes into their jams, chutneys and sauces.
Try the recipe below from Well Preserved: Small Batch Preserving for the New Cook by Mary Anne Dragan to get you started with some preserving fun!

Ruby Red Raspberry Jam
Makes about four 8 oz (250 mL) jars
The fragile raspberry must be handled carefully. Vulnerable to mold once picked, they should be refrigerated and used as soon as possible.
4 cups    raspberries    950 mL
3 cups    sugar    720 mL
1/4 cup    lemon juice    60 mL
•    Prepare the preserving jars.
•    In your preserving pot, gently crush the raspberries with a potato masher. Add the sugar and let stand for 1 hour.
•    Bring to a boil over medium-high heat; stir in the lemon juice. Boil rapidly, stirring often, for 15 to 20 minutes, or until it starts to thicken. Test for set if desired.
•    Remove from the heat. Stir and skim off the foam if necessary. Pour the jam into hot, sterilized jars, leaving a 1/4 inch (6 mm) head space. Wipe the rims clean. Seal according to manufacturer’s directions. Process the jars in a boiling water bath for 10 minutes.

Blackberry Jam. Simply replace the raspberries with blackberries for a mouth-watering jam.
Always follow safe canning procedures for sterilization and sealing when making any kind of preserve. Look to manufacturers of canning supplies as well as trusted websites such as homecanning.ca or freshpreserving.com for more information.