Try the art of preserving

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If you are like me you have warm memories of your mother or grandmother puttering in the kitchen preserving jams, pickles, vegetables and fruits.

I can remember watching my mom sterilizing her “Mason” jars and lids in preparation of canning and preserving the extra food from the garden. When faced with an abundance of produce, there was only one thing to do: Preserve it.

Nowadays preserving is no longer a household necessity, but a modern-day accomplishment. It is also a wonderfully creative and satisfying activity for nearly everyone, from the experienced cook to the kitchen novice.

The basics

The most important item you need to begin canning/freezing is to purchase a good preservation cookbook. This book will help explain how you go through the canning process step by step. (The cookbook I use is Williams-Sonoma “The Art of Preserving” which I bought at Ollie’s. It can also be found and purchased on Amazon.

The basic items you will need to begin canning are: Mason or Ball canning jars and lids, canner (pressure or boiling-water), jar funnel and canning tongs. (To freeze your produce you will need freezer bags or airtight containers)

To begin canning you must sterilize your jars and lids. I found the easiest way to do this is to wash and dry jars in your dishwasher under a “sanitize” cycle.

The next step in canning start with preparing the produce you plan to preserve (wash, peel, and cut to appropriate sizes). The last step is the actual processing of the produce itself. It is important that you closely follow your recipe.

Here are some tips that will help you get started in the process of preservation.

Jam/jelly

When cooking your fruit, prepare in small batches so you have better control over the temperature. By maintaining the heat levels of the jelly you will prevent overcooking, which results in a fresher taste.

If you are a novice to preserving fruits products, jam is the place to begin. With today’s improved pectin (make sure it is fresh) your finished product will give you a better results.

Choose the right pan. I suggest a non-stick with a wider surface area which will assure that any liquid will evaporate quickly. This will prevent overcooking which can result in a less than perfect consistency. Cook gently over medium-high heat.

Don’t boil your jam too hard as doing so can cause the sugar to crystalize and the natural pectin to evaporate. If it does not set up the way it should it can always be used for ice cream topping. Keep in mind that the jam will firm up as it cools.

To test your jam to see if it has reached the proper jell point, place 2 small plates in the freezer. Remove jam from the burner. Using one of the plates from the freezer , place 1 teaspoon cooked mixture on the cold plate, then return it to the freezer for 2 minutes.

If it is ready, it should wrinkle when nudged gently with a finger. If it does not, then cook 1-2 minutes longer and test again (using the 2nd plate).

For jelly, the above directions apply but you will be using fruit juice rather than whole fruit. It may take a longer time to cook to the desired consistency so be patient. Again it is very important to use the proper amount of “fresh” pectin.

NOTE: Today freezer jam is very popular. It is very easy to make but keep in mind the texture of freezer jam is not the same of cooked jam. It is very fresh tasting but can become watery if kept in the refrigerator too long.

Pickles

The best pickles are made with produce picked the same day as processing. Cucumbers lose structure after they are picked and refrigerated so processing them fresh will give you a crisper pickle. Resist overpacking the jars as it is important that the pickling brine can circulate around pickles for an even processing.

I highly recommend that you use vinegar which is labeled for canning and pickling use as the acid base in this vinegar makes for a crisper pickle.

For the new “pickle” processor, you may consider using Mrs. Wages pickling mixes. They are available at most supermarkets or Walmart. Using a package of this mix along with pickling vinegar will result in great dill and bread & butter pickles. I suggest you check them out.

Canning can be challenging but at the same time it results in a rewarding finished product. Don’t let it scare you but start slowly and follow the directions. All boxes of pectin have good instructions and by combining them with my hints you should end with a perfect jar of jam.

If you have any problems or question please notify me through the Wilmington News Journal.

PLUM JAM

2 1/2 – 3 pounds plums such as Santa Rosa, halved, pitted and quartered (about 8 Cups)

3 Cups sugar

1/2 Cup fresh lemon juice

(Makes 6 one-half pints)

In a large non-reactive bowl, gently toss together the plums and sugar. Cover and let stand at room temperature for at least 4 hours or up to overnight in the refrigerator.

Have jars and lids ready and sterilized. Place 2 small plates in the freezer.

Transfer the plum mixture to a large non-reactive saucepan and add the lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium and cook uncovered, stirring frequently, for 10 minutes. Remove from heat. Test on freezer plate as described above.

Ladle the hot jam into the jars leaving 3/8 inch of headspace. Remove any air bubbles (slide knife between jam and jar, letting bubble come to the top of jam. Wipe the rims clean and seal tightly with lids).

Process the jars for 10 minutes in a water bath. Carefully remove and place on large towel and leave until cooled and the lid has “pinged” and is completely sealed. Processed jam can be stored in a cool place for up to 1 year. If a jar does not seal tightly it can be stored in the refrigerator for 1 month.

Happy canning!

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