PRESERVING

I thought for a nice change we should have a preserving fruit and vegetable week, if you have never done this I promise its not as daunting as you think, first though you need to check that you have all the right equipment and you should pick a day when you have no commitments, so you can spend the day in the kitchen.

You can buy new jars from lakeland and or Hobbycraft but you can save up any jars that come into the house and ask your family and friends to save them up for you. The ideal jar will have held jam already and have the metal screw top that has a plastic coating.

Technically you can use any jar or even glazed pot so long as it isn’t chipped or cracked. You don’t actually even need a lid as one can be improvised from cellophane and an elastic band.

Unlike chutneys, so for jams an air tight seal is not absolutely necessary if a waxed disc is placed on the jam before the dust cover.

All the equipment below can be purchased from Lakeland Plastics and or Hobbycraft.

Preserving Pan

Although small quantities of jam can be made in a heavy-based saucepan or a pressure cooker without the lid, it is worth investing in a good quality thick based, stainless steel preserving pan. A good quality pan will cost a fair bit but they do last a lifetime. You might have a saucepan at home, just make sure it is not copper or unsealed cast iron as the acid in the preserve will damage the metal.

Wide Necked Funnel

Getting the hot jam into the jars can be a very messy business and a wide neck funnel will help no end when pouring extremely hot jams etc. into jars. The alternative is to use a Pyrex type measuring jug but for the few pounds these funnels cost and the mess they save, they are well worth buying.

jam making thermometer

Sugar Thermometer

A sugar thermometer is useful as a guide to knowing if the setting point has been reached although we still test using a saucer as described in methods. We managed for years without one, but once again, they only cost a couple of pounds to buy. They usually read from 10deg C to 204deg C. Ordinary room thermometers can not be used.

Waxed Paper Circles

Immediately after the jars are filled they should be wiped clean and a waxed paper circle with the waxed side down put on the top of the jam before the lid is screwed on. The waxed paper circle should be absolutely flat on the surface of the jam to prevent mould from developing. You can get away without them if using plastic coated lids on the jars.

Labels

You need to label the jars with the contents and date. You can buy labels to write on with decorative borders or just buy a sheet of labels for use in a computer very cheaply. If you give away your jam as a gift, a nice label makes all the difference.

Stone Remover

If you make cherry jam then a stone remover will save you hours. There is nothing worse than breaking a tooth on an unexpected stone in a jar of jam.

strainer bag and stand

Jelly Bag

For jellies and cheeses you will need a straining bag. You can picked up a strainer set which includes a frame that holds the bag above a bowl allowing you to concentrate on pouring the contents. You can make one yourself if you’re inventive

Pectin

I always have a bottle of this handy as it Indispensable for difficult-to-set preserves, Ideal when the natural fruit is low in pectin, Add to home-made preserves to reduce boiling time, Retains flavour and colour of fruit.

Other Items

The following items will probably be in your kitchen anyway:

• A long handled wooden spoon for stirring your jam

• A slotted metal spoon for removing stones and scum from jams

• A decent set of scales. It’s a recipe for disaster guessing at weight when jam making and every cook needs a good set of scales anyway.

• A metal sieve.

• A grater or a mandolin is useful for marmalade as is a zester and a peeler comes in handy as well.

• A Pyrex or similar heat resistant measuring jug is useful

• Muslin

If you're making your own marmalade, jam, chutney or pickle, make sure your jars are clean to maintain freshness. make sure your glass jars are scrupulously clean so that the contents won’t perish. Here is how in three easy steps.

Step 1:

Heat oven to 140C/120C fan/gas 1. Wash the jars in hot, soapy water, then rinse well. Place the jars on a baking sheet and put them in the oven to dry completely. If using Kilner jars, boil the rubber seals, as dry heat damages them.

NOTE: You must bear in mind that the vinegar in pickles and chutneys can corrode metal, so for these plastic coated lids are essential. Never use paper or cellophane covers for pickles and chutneys.

Well I can't think of anything else equipment wise, if you can then please send me a message the facility to do this is at the top of my blog, under my picture)

I hope you are now looking forward to the coming week, laters as they say.