By Cassandra M. Vanhooser
There’s a renewed interest in the old-fashioned art of home canning these days, Rebecca Merritt says. While she doesn’t allow guests to observe her canning process, she suggests contacting your local UT Extension Office for guidance and free materials on how to get started.
Rebecca also sends out a quarterly e-mail that includes musings and news, as well as favorite recipes. Guests are so sweet on the blueberry topping she serves at the inn that she agreed to share her recipe and canning instructions.
1/2 cup sugar
2 tablespoons cornstarch
1 cup water
4 cups fresh or frozen blueberries
In a large saucepan, combine sugar, cornstarch and water, until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Topping may be processed in sterilized jars for 6 minutes.