Albert Eisenstaedt, Time-life Pictures
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Now that I have reviewed the four ways of preserving, and the equipment I will need, I am moving ever closer to the actual event. Before I get started with a recipe I have to check over exactly what it is I need to know to make my jam or pickles. I still haven't decided what I'm going to make, it may simply depend on what I find at the farmers' market when next I'm there.
- Preparing the food
Choose fruits that are slightly under ripe. Don't use any foods that are bruised or moldy, because they have already started developing the micro-organisms that you are trying to prevent. Wash the food carefully before starting to cook. Read the recipe over and be certain that you have all of the ingredients necessary. Follow the recipe and measure accurately. Don't cut back on the preserving ingredients because you think it will be too sweet or too salty. - Equipment Preparation
For small jars place them in a boiling water canner or in a large pot. Add hot water to the jars and canner until the water level reaches the top of the jars. For larger jars fill until the the jars are about 2/3 full. Cover and put the canner over medium heat until the water is hot, but not boiling. You don't need to sterilize the jars at this point, but they should be hot. Place the lids, but not the screw bands into hot water for 5 minutes before processing. The hot water will soften the sealing compound, allowing for a tight seal. The screw bands should be at room temperature. - Filling the Jars
The food must be hot when it is placed into the jars. Process the jars immediately after filling them. Remove each jar from the canner as needed. You can ladle the food into jars, use a pitcher, or pour it into a wide mouth funnel. Leave a headspace of 1/2 inch at the top of the jar when filling. The food will expand when it is boiled during the processing. If you fill the jars too much, the food may boil over and then you can't achieve a tight seal. Leaving too much of a headspace means that not enough of the air will have been forced out in the time alloted for processing. Once the food is in the jar you must remove any air trapped between pieces of food. Slide a wood or plastic spatula down the inside of the jar and gently move the food around, releasing any air bubbles. Once you have released any air you may have to top up the food to the 1/2 inch headspace. Wipe the rim and the side of the jar to remove any food that might interfere with the seal.
Remove a lid from the hot water and centre it on the jar rim. Apply the screw band just until it is fingertip tight. Do not over tighten it, or the expanding air will be unable to escape during the processing. When the jar has cooled, the remaining air will contract, pulling the lid down, creating a vacuum seal. - Processing the Jars
Place the filled jars onto the racks in the canner, or large pot which already contains hot water. Add enough water so that the jars are covered by about an inch. Cover the canner and bring the water to a boil. Start counting the processing time called for in the recipe once the water has achieved a steady boil. The water must remain at a boil for the entire processing time. The processing time depends on the size of the jar, the density and composition of the food, so following the processing times exactly.
When the processing is finished, turn off the heat and remove the lid from the canner. All the jars to remain in the canner for 5 minutes to stabilize the pressure. Using a jar lifter, or a rack with handles, remove the jars from the canner. Keep the jars straight up. Tilting them may result in food running out and ruining the seal. Place them on a wooden board or newspapers. Placing them on a cold surface may cause the jars to break. Leave them alone. Don't dry them or move them around, or try to tighten the seal. Let them sit for 12 to 24 hours to cool completely. Once they are cooled, check the seals. The lid will be compressed if you have achieved a good seal. If you have any jars that didn't seal properly, you can use those immediately and refrigerate them for up to three weeks. - Storing the Jars
There's a reason why your Granny had made you go down into her scary, dark basement if you wanted any jam on your toast. Preserved foods are best kept in dark, cool spaces. Too much light may change the colour of your food, and too much heat will make it spoil faster. When you go to open a jar, make certain that the seal is still tight, and not bulging. If the seal comes off easily, or if there is any mold on it, throw it away. You should plan to use your preserves within a year.
I know this all sounds a bit daunting, and believe me, I'm a bit nervous about it, but once you review this information, you can see that it really isn't that hard to do. I think if I'm careful and follow the recipe properly, I should have some really delightful jams that I can open up in January and all the work will have paid off.
From Small Batch Preserving by Ellie Topp and Margaret Howard
Difficulty Level: Moderate
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