Glossary of preserving terms

Yield: 1 servings

Measure Ingredient
\N \N No Ingredients Found

AIR BUBBLES: Use a dinner knife or spatula handle to slide down inside of jar to remove any trapped air bubbles.

FRUIT: Since under-ripe fruit contains more pectin than ripe fruit, try to include some if possible when making jams, jellies and marmalades. Marmalade can take a week to set, jellies up to 24 hours.

HOT WATER BATH: Half fill canner with hot water. Place jars in rack.

Lower rack to bottom. Pour in enough boiling water (not directly onto jars) to cover tops with 2 inches of water. Cover. Bring to a boil.

Start timing. If needed, add boiling water to keep up level. Only foods, such as fruits and tomatoes, with high acid content can be processed in a hot water bath rather than using a pressure canner.

JELLY DIDN'T SET: The easiest and quickest remedy is to melt jelly down until hot. Soften on ¼ oz envelope of unflavored gelatin in ¼ cup water for 1 minutes. Stir into hot jelly to dissolve. This will set about 3 cups of jelly. Rebottle and re-seal. OPEN KETTLE: Jams, jellies, salsa's, chutneys, relishes and kethcup, are cooking in a large pot or preserving pan. The heavier the pot, the better.

The boiling hot food is poured into hot sterilized jars and sealed immediately. PRESSURE CANNING: Follow directions that are with your pressure canner. ROLLING BOIL: A boil that cannot be stirred down.

STANDING TIME: Pickles should be allowed to stand for a few weeks before using so flavors mingle. STERILIZING: Use you dishwasher to run jars through regular cycle to sterilize. Fill jars while they are still hot. Another method is to place open jars upside down in 3-4 inches of boiling water in a large pot. Allow to boil for 10 minutes. Leave jars in water until you are ready to fill them.

Origin: Preserves, by Jean Pare. Shared by: Sharon Stevens, Aug/95.

Submitted By SHARON STEVENS On 08-23-95

Similar recipes