Preparing Jars for Preserves

When preserving any food, sterilization and proper processing is of paramount importance. The proper processing will inactivate enzymes and destroy bacteria. Follow all manufacturers’ guidelines. Start with fresh unbruised vegetables and fruit. Over ripe or bruised food has a higher microorganism count and the heat processing directions in recipes are developed for freshly picked and properly processed food.

Boil Water Bath, is the most used method indicated in recipes. You can use any pot that has a lid and deep enough to cover the filled jars by at least 1 inch so it must be at least 3 inches deeper than the height of the jar so a rolling boil can be safely maintained.

Only use canning jars, this is not a time to recycle glass jam or condiment jars. Check jars rims for any chips or any breaks and cracks anywhere on the jar. If damaged in any way, discard. Wash jars, lids and seals in hot soapy water. Place open jars upright in the pot and fill the pot until the jars are about two-thirds full. Cover the pot and simmer, do not boil the jars. Keep jars hot in the simmering water until ready to use. Place the lids in a saucepan, cover with water and simmer over medium heat (180F/82C), do not boil. Keep lids hot until ready to use. The rings do not need to be heated as they will not come in contact with food and when they are at room temperature they are easier to handle.

When recipe is ready remove one jar at a time emptying the hot water back into the pot. Using a funnel, fill jars with your hot recipe to recommended level leaving the indicated headspace. Slide a nonmetallic utensil, plastic knife, rubber spatula.. down between the food and the inside of the jar two or three times to release any air bubbles. If air bubbles are not removed the seal may fail and will influence the colour and storage ability of the preserve. Add more hot food if necessary to adjust the contents to the proper headspace. Wipe the rim and threads of the jar with a clean damp cloth or paper towel to ensure a vacuum seal. Remove the lid from the hot water, a magnet works well, and place the lid on the jar centering it on the rim. Place the screw band on and tighten until resistance is met, then increase to finger tip-tight. Over tightening can lead to seal failure by preventing proper venting. Place filled jar in the hot water-filled pot and continue with the other jars until all are filled and in the hot water.

Once all are filled and in the pot adjust water level so the jars are covered by at least 1 inch. Cover the canning pot and bring water to a full rolling boil over high heat. Once a constant, hard, rolling boil has been attained start counting for the time specified in the recipe and keep the hard boil for the full time. Once done turn the heat off, remove the lid and let cool for 5 minutes. This will allow the pressure inside the jars to stabilize. After 5 minutes lift the jars out without tilting them, the water on top will evaporate while they cool off. Do not dry the jars or tip them, simply place on a towel in a draught-free place to cool undisturbed for 24 hours for a seal to form and the contents to slowly cool. Draping a tea towel over the jars will help prevent drafts reaching the jars.

After 24 hours check lids for seal, the lids should be concaved, curving down, and will show no movement when pressed. The seals will not be able to be lifted off the jars so the rings can be removed and stored for next time if you prefer. Any jar with a loose seal should be refrigerated for use within the next few days. Label with contents and date then store jars.

Prior to using any preserve examine the jar for any unexpected changes in the seal or food condition. Any jars with seals that have failed or food that shows signs of spoilage, discard. When in doubt, throw it out.

Safely prepared and stored preserves are a delight through the winter months, reminding us of the season past and seasons to come making any guest feel special and any dull day brighter. A wonderful gift to share with friends and family.

Mustard Beans

This is a great recipe, quick and easy, and everyone loves it. Youncan use it as a condiment, with beef, turkey or chicken dinners or add it to a pasta salad or potato salad. The uses are unlimited for this recipe.

Mustard Beans 7 - 500 ml jars

11 C green or yellow beans or mixed, washed, trimmed cut into 1½” pieces
1 Lg sweet red pepper, finely chopped

Sauce:
3 C granulated sugar
½ C all purpose flour
¼ C dry mustard
¼ C pickling salt
1 tbsp ground ginger
1 tsp ground turmeric
2½ C white sugar
½ C water
4 C chopped onion

Prepare jars and lids as directed by manufacturer to sterilize.

Combine sauce ingredients in large stainless steel saucepan; cook until thickened. Add prepared beans and red pepper; return to boil, stirring constantly.

Fill jars to ½” headspace, being sure to loosen any bubbles. Heat process in hot water bath 15 minutes.

Cool upright, undisturbed 24 hours.

Rasin Pie

In England my dad would sometimes spend a day baking and one of our favourites was raisin pie, even though he called it fly pie!

RAISIN PIE

1¼ cups seedless raisins
1 cup water
½ cup white sugar
½ cup brown sugar
pinch of salt
¼ tsp vanilla
2 tbsp cornstarch
¼ cup water

Wash and drain raisins. Put in saucepan with 1 cup water. Bring to boil, then simmer for 15 minutes. Add sugars, salt and vanilla. Make a paste of cornstarch and ¼ cup water. Stir into raisin mixture. Cook and stir over low heat until thickened and smooth. Cool a little. Line a 9 inch plate with your favourite pastry or use a frozen pie shell. Pour in filling. Cover top with lattice strips of pastry or frozen pie shell. Bake at 450° for 10 minutes . Reduce heat to 350° and continue baking until pastry is golden brown.