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Host Julia Collin Davison goes into the test kitchen with test cook Becky Hays to reveal the secrets to making Classic Strawberry Jam at home. Next, gadget expert Lisa McManus uncovers the best canning tools. Finally, test cook Dan Souza shows host Bridget Lancaster how to make the ultimate Bread and Butter Pickles.
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Years back when we made jam, or preserves, we didn't process them because the sugar content was so high. Instead after putting the jam in the jar, we poured melted paraffin on top to seal them. That's the way my mother did it and her mother did it. Not saying that anything you are doing is wrong, just adding a little personal historical content.
well explained and demonstration.
Awesome video and you two ladies work really well together. I have a couple of questions. I didn't see you use any kind of pectin in this recipe and all other recipes I've investigated have pectin. Can you explain how this works without pectin? Also, do you have an adaptive recipe that contains absolutely no sugar including sugar-substitutes? Thank you.
Could I use my immersion blender vs the masher to make the jam smoother? Would that ruin anything?
Great video. Thanks
I don't know why the brunettes voice is beyond annoying to me.
I knew ATK would have the video I needed to give me the best shot at getting these pears turned into preserves. Wish me luck 🤞🏼
Love the tips for the jam! Quick question, does it have to be granny Smith apples or can Fuji or Galas be used?
I'm making this tonight! Thank you!
Really loose a lot of credibility when you first don’t know that the thermometer in the Victorio Multi lid is for steam canning, and that the green tongs is for Weck jars that looks completely different to the Ball jars. 🤦♂️
I got to try this…thanks
How many mins for pint jars
Would be very educative all around to have a video on what types of canned foods are able to be opened and not worry about spoilage from no refrigeration. Looking at a grd down long term issue. Canning is great but without a fridge how long is food safe once opened?
I made this strawberry jam from fresh picked strawberries. OMG! Add that to homemade butter on toast and you're in heaven!! We also add this jam to plain greek yogurt 😋 👌 Love this recipe and how easy it is!
those are more like pepper pickles, peppers do not lose their flavor just because they are canned. but they are nice pickles for sure.
Girrrl you need to turn that collar down! Lol
Can you show more canning ways such as ‘pressure canners’ and which ones are the best for your money. Love your show. Thanks ATK
The last jar didn’t have the 1 inch space.
Any way I can convince you all to research and submit information to the USDA regarding Weck canning Jars? Rumor has it that the reason why these jars are not approved by them is because they don't have the time or monetary resources to do it. This product was invented in 1900 and has been used in Europe since then. Many people including myself would like to use these jars because they are more eco friendly. Please help!
I have been watching Casey TV BBC and your shows well over 30 years now I love your product I am going to purchase your cookbook because I want to try your banana cake and so many of your other recipes I look forward to that thank you and thank you for helping us learn about cooking and doing better and maybe I'll get on your learning classes I'm kind of intimidated because I'm old and I'm not very computer savvy but you're awesome thank you
Can you use frozen fresh strawberries?
Definitely planning to try the jam, pickles and the lifter!
Love those Bread 'n Butters. I add veggies to the left-over juice from pickles. Works great.
Was this the no makeup pilot?🤔
Thank you
I love bread and butter pickles! My mom used to make them, but I've found a couple of store brands that are great too! 👍
The depression played a big part in canning too! People grew their own produce and canned it, because they couldn't afford much!
We always used alum to keep the pickles crisp and I have a feeling that pickle crisp has alum in it
Not the sweet ones but I can eat a quart of pickles in the evening as a snack and drink the brine! My dills and sours go into quart jars. My grandmother also made the best fermented sour pickles on the planet and we used to have to put our hand down through that cheesy layer on the top. They were kept in a big glass jar with wax paper and then the rusty lid and every time we went we had to go get pickles. Now I make them myself. 🙂