The Canning Diva® stops by to share recipes & details on culinary motor coach tour

Breaking the mold of traditional canning recipe books, The Canning Diva� teaches how to use your home canned goods, not just can them.

GRAND RAPIDS, MICH. - Breaking the mold of traditional canning recipe books, The Canning Diva® teaches how to use your home canned goods, not just can them.

Black Berry Peach Jam – makes approx. 5-6 half-pint jars

You will be amazed by this combination of fruits!  Using the less sugar jam premise, this delicious jam boasts unbelievable flavors that will jump-start your tastes buds.

The sweet tones from the peach balance-out the tartness of the blackberries. Perfect for a PB&J sandwich or in the center of a cupcake – the uses are limitless.


  • 4 cups crushed blackberries
  • 1 large peach, pitted and peeled
  • ¼ cup lemon juice
  • 7 Tablespoons Canning Gel
  • 1 to 1 ½ cups raw sugar


Using a colander, clean your berries being sure to remove any stems and suspect berries. In a medium sized bowl, working in batches, use a potato masher and crush the berries. Measure crushed berries and some of their juice. Continue this process until a full 4 cups is achieved. Next, chop the peeled peach into small chunks then crush using a potato masher.

Place crushed berries in a thick-bottomed stainless steel stock pot. Add lemon juice and stir. Measure ¼ cup of the sugar and stir in all 7 tablespoons of Canning Gel. Add sugar mixture to the berries and whisk well. Bring contents to a boil using medium-high heat, stirring constantly. Add remaining sugar. Bring back to a boil. Set timer and boil for 1 minute. Remove from heat.Ladle hot jam into hot sterilized jars leaving a ¼” of headspace.  Remove air bubbles and adjust headspace as necessary. Using a warm washcloth dipped in vinegar, wipe jar rims and screw bands. Place sterilized lids and rings atop each jar and hand tighten. 

Place jars in rack inside the water bather being sure jars are submerged and covered with an inch of water. Process jars for 10 minutes. Remember, processing time doesn’t begin until water is at a full rolling boil.

Chicken Pot Pie Filling – makes approx. 4 quarts or 8 pints

Having my mom’s delicious Chicken Pot Pie Filling on your pantry shelf aides in speedy, healthy meal preparation.


  • 12 large chicken breasts
  • 5 cups carrots, chopped
  • 4 cups frozen peas
  • 2 cups celery, chopped
  • 2 cups onions, chopped
  • 4 Tablespoon butter
  • 1 1/3 cups Canning Gel
  • 1 Tablespoon salt
  • 2 teaspoon black pepper
  • 2 teaspoon celery seeds
  • 2 teaspoon garlic powder
  • 8 cups of chicken broth


Boil chicken breasts in water until cooked through. Measure 8 cups of broth created from boiling the chicken and set aside. If using store bought chicken broth, please be sure to keep 2 cups of cooked broth on hand.  Remove cooked chicken from boiled water and set on a cutting board to cool. Once chicken has cooled, chop or tear into bite sized pieces.

For more on the culinary motor coach tour with Countryside Tours, click here.

(© 2016 WZZM)


To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment