Getting the amount of sugar right in your jam or jelly is important for proper setting up. Too little sugar will turn into a runny mess. Using a Thermometer An accurate thermometer provides the simplest and safest way to tell when the sugar has reached the proper concentration. Star by measuring the exact temperature at […]
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Testing Fruit for Pectin and Acid
To test fruit for pectin, mix 1 teaspoon of cooked fruit with 1 tablespoon of rubbing alcohol. If the mixture coagulates into a single clump, there is sufficient pectin. (Do not taste the mixture, since rubbing alcohol is poisonous!) To check fruit for acidity, compare its taste to that of a mixture consisting of 3 […]
Preserving Fruits into Jams & Jellies
Unlike jelly, which is made from fruit juice, other sugar-preserved foods contain parts of the whole fruit. Fruit butter is mashed pulp simmered with sugar until the pulp is thick; in the other fruit products pieces of fruit float in a light gel. Jam consists of gelled, mashed pulp; preserves are made of fruit pieces […]
Types of Canning Lids
When researching this article I realized that types of canning jars and canning lids are not universally available around the world. In fact some folks do canning in re-used grocery store glass jars, mostly because they can’t get ahold of regular canning jars and lids where they are. There was a heated discussion recently on […]
Making and Using Pectin
Can’t get a hold of commercially made pectin? If you have a good quantity of apples you can make your own. To manufacture your own pectin start with 10 pounds of tart apples (green apples work the best) and a large kettle. Wash them and cut off any rot or insect damage. Remove stems. Quarter […]