The Beginner's Guide to Preserving Food at Home - Janet Chadwick [54]
Acid. Acid is needed for both gelling and flavor. The acidity of fruit varies and is higher in underripe fruit. Most recipes call for the addition of lemon juice. Although the quantity is small, don’t omit it.
EQUIPMENT
The equipment needed for making preserves is similar to that required for canning. Do not use aluminum, brass, galvanized, or iron pots or utensils. These metals will react with the fruit, causing color and taste changes.
In addition to the boiling-water bath, you will need a large saucepan that will hold 8 to 10 quarts, with a heavy bottom to prevent scorching and tall sides to prevent the mixture from boiling over. A jelly bag or suitable cloth is needed for extracting juice for jellies. A candy, jelly, or deep-fat thermometer is needed if you are making preserves without added pectin; if you are using commercial pectin, you will need a timer or a clock with a second hand.
PROCESSING
Unless you plan to store your preserves in the refrigerator or freezer, you will need sterilized jars. Once filled, the jars should be processed in a boiling-water bath for 10 minutes.
JAM- AND PRESERVE-MAKING (WITHOUT ADDED PECTIN): Fourteen Steps
Preheat the canner, and prepare the jars and lids.
Fill the boiling-water-bath canner with 4 to 4½ inches of hot tap water. Set the jars on a rack inside the canner, bottom sides up. Turn the heat on high and bring to a boil. Boil jars for 10 minutes. Then turn off the heat but leave the jars in the water until needed.
Wash and rinse all canning lids and screw bands. Treat the lids as directed by the manufacturer. Remember that lids can be used only once.
Wash the fruit thoroughly.
Prepare the fruit according to the recipe directions — chop, crush, and so on.
Combine the fruit in a tall, heavy saucepan with the sweetener and lemon juice according to the recipe directions.
Stir fruit over low heat until sugar dissolves. Then boil rapidly. As the mixture begins to thicken, stir frequently to prevent scorching.
Test for doneness. Use a candy, jelly, or deep-fat thermometer and boil until the temperature reaches 220°F, or 8 degrees above the boiling point of water.
Remove from heat and skim off any foam that formed during boiling.
Pour into the sterilized jars, leaving ¼-inch headspace.
Wipe the rims of the jars with a clean, damp cloth.
Adjust the lids as the manufacturer recommends.
Place the filled jars on a rack in the preheated canner. Make sure the water covers the jars by at least 2 inches. Cover the canner and bring the water to a boil. Process for 10 minutes once the water has returned to a boil.
When the processing time is up, carefully remove the jars from the canner, using a jar lifter.
Cool the jars for 24 hours. Check the seals. Any jars not sealed should be refrigerated immediately and used within 2 weeks.
Remove screw bands, wipe sealed jars, label, date, and store in a cool, dry, dark place.
tips If you don’t have a jelly thermometer, you can test for gelling the old-fashioned way:
Sheet test. Dip a cool metal spoon into the boiling fruit mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the jellying point has been reached, the two drops form together and “sheet” off the spoon.
Freezer test. Pour a small amount of the boiling mixture on a plate and put it in the freezer for a few minutes. If the mixture gels, it is done. During this test, the rest of the recipe should be removed from the heat.
JAM- AND PRESERVE-MAKING (WITH ADDED PECTIN): Thirteen Steps
Note that these are general directions only. Follow