Food Preservation Techniques
Canning w/Mrs. Marge Ghilarducci
* Sanitation is key! Sterilize the jars and lids in boiling water
* The less ripe the strawberries, the better for jam making (higher pectin in unripe strawberries)
* Timing is important - exactly one minute from the addition of pectin to the pan
* Jelly is made from juice of the fruit
* Jam is made with the whole fruit
* Jam/Jelly making is a science - measurements must be exact
* Can not double or halve the recipe - science base - will not set correctly
* To test for leaks, invert the jars as you fill them (allows for oxygen to be removed, too)
* It takes more time to sterilize the products than to make the jam/jelly!
* Lids and seals MUST be wet to make an airtight seal
* Can not reduce the amount of sugar in the recipe - It won't coagulate ("gelatize" according to Anna D.)
Canning w/Mrs. Marge Ghilarducci
* Sanitation is key! Sterilize the jars and lids in boiling water
* The less ripe the strawberries, the better for jam making (higher pectin in unripe strawberries)
* Timing is important - exactly one minute from the addition of pectin to the pan
* Jelly is made from juice of the fruit
* Jam is made with the whole fruit
* Jam/Jelly making is a science - measurements must be exact
* Can not double or halve the recipe - science base - will not set correctly
* To test for leaks, invert the jars as you fill them (allows for oxygen to be removed, too)
* It takes more time to sterilize the products than to make the jam/jelly!
* Lids and seals MUST be wet to make an airtight seal
* Can not reduce the amount of sugar in the recipe - It won't coagulate ("gelatize" according to Anna D.)
Pickling 101: Sweet Garden Vegetables, Garlic Dill Pickle Spears and Pickled Onions (condiment for tacos)