Essential home-canning tools Here are all the right canning tools and equipment you need to start preserving, plus links to Canadian stores to buy.
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Jelly and dessert topping recipes Sweet jellies, hot and savoury jellies, plus a couple dessert toppings for your favourite ice cream. Sweet and savoury chutney recipes The workhorses of the preserves family, chutney pairs with everything from breakfast to dinner and everything in between. Ravishing relish recipes Using everything from fruits to veggies to cranberries, these 12 relish recipes will take your burgers and dogs to new heights. How to tell if your jam or jelly is set Our simple test for jams and jellies, plus how full your jar of preserves should be.
Come to Seed to Supper for more in-season gardening and cooking tips. Share X. Food Tips Home preserving guide: How to make jams, jellies, pickles, relishes, salsas and marmalades Share. Login Email. Follow the rules Stick to the recipe instructions as they're laid out. Don't try to improvise when you're just starting out—these types of things are more of a science than an art. Don't even try to double the recipe, says jam maker Beth Linskey. Get the gear Ideally, you'd stock up on the whole kit : a heavy stockpot, a rack, a funnel, tongs and a jar lifter.
But if you're only going to invest in one item besides the requisite canning jars and lids , of course , make it a jar lifter. Pulling jars out of boiling water with standard metal kitchen tongs is tricky. If you don't have one, McClennan suggests wrapping rubber bands around the ends of metal tongs to get the grip you need. If you forgo the rack at the bottom of the pot, use a kitchen towel or, as Linskey recommends, a round cake rack to line your pot instead. The bottom of the jar should never rest on the bottom of the pot. Stick to jams and pickles Unless you have a pressure canner, stick to high acid things, like jams, jellies and pickles.
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Lower acid means higher risk of botulism and spoiling. Says McClennan, "You're never going to kill anyone with jams and pickles.
Speaking of which Keep it clean Sterilizing the jars and their lids is a must to prevent the preserves from going bad. You also have to make sure the top of the jar is completely clean before applying the lid otherwise a proper vacuum won't form. Ready all your gear before you even begin: a canning rack, funnel, tongs, jar twister, jars, jar lifter and lids. Get the whole kit including a pot at target. Before what you're preserving hits the jars, sterilize them and the lids for 10 minutes.
Pickles and Preserves
Make sure they're still warm when you're ready to can. If you're making jam, simmer until it thickens, stirring constantly with a wooden spoon to avoid any scorching on the bottom. Any sort of jam or liquid on the rim prevents a tight seal. Keep it clean by using a funnel when transferring to jars. After submerging your filled jars in boiling water for the required amount of time, use a jar lifter to remove from the water bath.
Test the seal to make sure it remains depressed concave to ensure it's properly sealed.
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