Tips for preparing jams and jellies

As with pickles and condiments, the right equipment and techniques are critical to the success of making jams and jellies.

Equipment:
A large 8 - to 10-quart kettle or Dutch oven is an important piece of equipment for cooked jams and jellies.

Help to make an accurate thermometer and a cheesecloth bag or colander and jelly are also needed. Use hot, sterilized jars (boiled 10 minutes), paraffin or flat metal lids and screw bands for closure. For jams andspreads, using jars with metal lids half board in standard plate and screw bands. Jam-type spread should be treated in a bath of boiling water, so an indoor water Canner and Rack also pieces of essential equipment.

Preparation:
Jelly jars, wash in soapy water, rinse. Sterilized in boiling water 10 minutes. Let stand in water up to the time of loading, unloading. Preparing children after the manufacturer's instructions. (Or, if you use wax, hot meltwater.)

For the jelly without added pectin, prepare fruit juices, boiled with sugar until the gel point is reached. A thermometer is useful to measure the gel point, which is 8 degrees above the boiling point of water.

To test jelly without a thermometer, dip a metal spoon in the gelatin. Keep boiler if over and look for two drops that run together on and off the spoon. Follow the instructions in recipe to make jelly with added pectin.

Be sealed with a metal cover plate andscrew bands, put the lid with sealing compound next to glass and screw band. Invert jar for a few seconds to sterilize the lid. Turn right and let cool. When cool, check seals for the sense of a dent in the center of the lid.

Seal with paraffin, spoon a thin layer of melted paraffin on the surface of the hot jelly. Turn pot so wax clings to the sides. Prick bubbles. After paraffin hardens, spoon a thin layer over the first layer to a thickness of 1 / 8 of an inch. Cool, cover paraffin.

Jams and marmalades:
spread pre-cooked, wash jars and lids in warm soapy water, rinse. Let stand in water up to the time of loading, unloading. Heat 4 to 5 inches of water in a water bath Canner with rack. Prepare a jam-type spreads, following the recipe directions. Ladle into hot, clean jars, leaving 1/4-inch head space. Wipe rims. Put the lids with sealing compound next to glass, screw band firmly.

Place jars on a rack in a water bath> Canner, add boiling water until the level is 1 to 2 inches above the top of jars. Cover, continue heating until the water boils. Once the water is boiling, start counting processing time. While process vessels are cooling, invert jars for 30 minutes to prevent floating fruit. When cooled completely, check the seal by the sense of a dent in the center of the lid.

To jam or frozen uncooked type, follow individual recipes.

Save:
After jars are closed, you canyou can remove the metal screw band in two-piece lids. Label jars with contents and date. jams and jellies Store in a cool, dry place.

Easy slimming

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