mardi 4 juillet 2017
Preserve Your Fruit at Its Peak Freshness and Make It Last Forever
Although mason jars have been repurposed as vessels for craft beer and Vietnamese iced coffee in trendy neighborhoods, they have not become any less effective at preserving fresh fruit. This excerpt from Ball Canning: Back to Basics ($10) walks you through the process of canning fruit. These straightforward, step-by-step instructions will guarantee professional results no matter which fruit you want to store.
Tips:
- Choose fruit that is bruise- and blemish-free at the peak of freshness.
- You may also use a dishwasher to wash and heat the jars.
You will need:
- Tested recipe and ingredients
- Glass preserving jars with lids and bands (always start with new lids)
- Water bath canner or a large, deep stockpot with lid and rack
- Jar lifter
- Common kitchen utensils, including measuring cups and spoons, large ladle, kitchen towel, and rubber spatula
- Large stainless-steel or enameled saucepan or Dutch oven
- Bubble remover and headspace measuring tool
- Labels
To begin:
- Heat jars: Examine the jars for defects. Place a canning rack at the bottom of the canner and fill halfway with water. Place the jars in and bring the water almost to a simmer over medium. Important: Keep the jars hot until ready to fill to prevent jar breakage. Wash lids and bands in warm soapy water, rinse, and set aside.
- Prep: Prepare the chosen fruit according to the recipe. Prepare the syrup, if using. Bring the sugar, or alternate sweetener, and water to a boil in a stainless-steel saucepan, stirring to dissolve. Reduce heat; cover and keep hot until needed. (Do not allow the liquid to evaporate.)
Excerpted from Ball® Canning Back to Basics. Copyright © 2017 Hearthmark. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
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