I realize this is not about baking, but it has something to do with cake fillings (in a roundabout way).
I have just discovered the joys of home canning. I've made hot pepper jelly and berry & peach jam. They both turned out very well. I can see using the berry & peach jam as a filling for a cake (see, I told you I would get around to the subject of baking).
Just wanted to share. It's so much fun and so rewarding.
Nothing has quite the flavor of home-made peach jam or preserves. Strawberry freezer jam tastes so fresh. However, unless they are prepared in a commercial kitchen it is probably unlawful to sell them to the public. You insurance liability is huge as well.
Thanks for sharing! I haven't gotten into canning yet. I've actually just taken up pies and it's so much fun to try other things and see how that can help you with your cakes. Every time I taste a new pie filling I think, that would be great in a cake lol My SIL makes strawberry preserves every year though and I look forward to getting a few jars. It's so delicious! It would make a great cake filling too 
Oh, I love canning! I have already put up hot pepper mix and pickled peppers. I can hardly wait to make my annual apple butter! There's nothing quite like the feeling you get when you look at those jars and hear that wonderful "POP"! My DH now says with me each time we hear one pop," music to my ears".
Glad you shared your experience.
I had been thinking about this.
I would also like to do vegetables and peppers and pickles and .............. well anyways,
Where do you all learn how to do this and where do you get your recipes?
Thanks a bunch!!!
yeah I'd love to know if there are some directions and recipes floating around out there too!!! I'm buying a house soon that actually has a "canning cellar"...it's like a room off the basement with no windows completely lined with shelves!! I would love to learn to can stuff! Besides the fact that they taste wonderful.......and you can control the quality of the ingredients...it could save a ton of money and the way my kids eat canned corn, peaches, etc. I could REALLY save a ton!!!
Where do you all learn how to do this and where do you get your recipes?
Check with your local Extension Office for info on Canning. You can also buy a Ball Blue-book of Canning at Walmart or probably Amazon.
My husband does the canning in our house. He does tomatoes, tomato juice, green beans, pickles and my mom taught him how to can beef...YUM!
Just to forewarn you, Canning can be just as big of an initial investment as cake decorating. "Hot Water Bath" method is no longer recommended because of the risk of spoilage. That means you'd need to purchase a Pressure Cooker - and they can be expensive. You also need things like jars, lids, rings, seives, canning salt, canning spices, wide-mouth funnels, jar lifters, etc.
In the end it's worth it, but just wanted to give a head's up.
I can ALOT! I have both a water bath and a pressure canner, and yes, they are different. Low-acid foods need the pressure canner to avoid botulism while things like pickles and jams/jellies/preserves can be safely canned in a water bath caner. The acid in the vinegar (for pickles) and the sugar in the sweet stuff prevent the growth of nasty organisms that can make you sick. I always use my home-canned stuff for cakes, etc, and my department of agriculture doesn't have a problem with it. But I am also licensed in Pennsylvania so they know what I'm up to! I'd be careful if you're new to canning and not licensed...
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