[Nfb-krafters-korner] notes from jams and jellies chat
Nella Foster
jellybeanfarm at gmail.com
Tue Jul 19 19:55:42 UTC 2016
Here are the notes from last night's chat. If you have any questions or
need further clarification, just ask. I apologize for any spelling, grammar
or punctuation errors. I've never liked those pesky commas.
What are jams, jellies and preserves?
Jellies are made with the juice of the fruit, so will have a translucent
look.
Jams are made by mashing the fruit. The end result will be thick and have
more texture than a jelly.
A marmalade is somewhere in the middle. You will end up with jell substance
with pieces of fruit.
There are also fruit spreads, for example apple butter.
Pectin or sure jell has to be used in order to get the jelly texture. They
are used in jams, jellies and marmalades. They do not have to be used in
fruit spreads.
So far I haven't found a recipe that says preserves. Preserves seem to
refer to all the methods. If anyone finds another definition, please share.
Supplies needed
You will need a large pot such as a stock pot or canner. This needs a lid,
but you could use foil to cover the top if there is no lid The canner will
have a metal rack to sit the jars in. If you are using another type of pot
you can put a towel on bottom or crumple up foil to lie on the bottom. It's
just best if jars aren't sitting on the bottom of the pot.
Enamel or stainless steel kettle for cooking the jams and jellies
Long wooden spoons
Thermometer (this will depend on the recipe)
Large mouth funnel or jar filler, (not sure of exact name)
Something to dip hot jams or jellies, such as a metal measuring cup
Jar grabbers
Measuring cups and spoons
Potato masher if making jam
Canning jars, lids and rings
Check all jars before using them. Make sure there are no cracks or chips.
Then all the jars, lids and rings should be sterilized. This can be done 3
different ways.
You can boil everything for a few minutes. When doing this I put the lids
and rings in a small kettle and then dump into a colander to remove from
boiling water. I put the jars in the pot I use for canning. You will need
tongs or a jar grabber to get the jars out of the boiling water. You can
let the water cool some before removing jars.
If you have a dish washer just put everything in there and let it do the
work. This is the easiest method if you have one.
You can also wash jars by hand and then sit them in a 200 degree oven for a
few minutes. This will dry them too. I would still boil the lids and
rings.
I made pickles over the weekend and sterilized the jars by boiling, but
think I will try the oven next time.
Follow a recipe for the jam or jelly you are making. There are many recipes
online and in books. The pectin and Sure Jell also come with recipes. It
is important to follow the recipe or your stuff may not jell. The type of
fruit you are using will determine how long you will cook it. You will
probably have to do a lot of stirring because many recipes tend to stick.
If you are canning anything that calls for salt you need to use canning and
pickling salt.
In my opinion filling the jars is the hardest part. Most recipes will say
if you put your hot jams and jellies into a hot jar they should seal as the
container cools. I don't feel comfortable doing this, so let my stuff cool
down and then put into jars. You can use the wide mouth funnel when filling
the jars. I found it's easier to just dip with my metal measuring cup and
slowly pour into the jars. Fill to about 1/4 inch from the top of jar. The
recipe may specify something different. The edge of the jar should be
wiped. If there is anything there it might prevent the jar from sealing.
Lay the flat lid with the rubber ring down on top of the jar. Then screw
down the metal ring. When all your jars are filled sit them in the large
pot of warm water. Cover the pot and bring to a boil. They only need to
boil about 5 minutes. Turn off and let cool a little. Take the jar grabber
and removed jars from pot. Sit the jars upside down. When they are cool
enough to handle I turn them right side up. You can press on the tops to
see if they are sealed. If some haven't sealed, press down on the middle of
the lid and wait a little longer. If they don't seal, you can refrigerate
and use it then or try putting it in the hot bath again. Unsealed jams and
jellies can also be stored in the freezer. In fact you can make it and just
put it in a freezer container and not worry about the canning part.
I know my method adds another step, but I feel that it is safer. Maybe down
the road when I have more practice I will try pouring the very hot jams into
a hot jar. If you are putting really hot jam or jelly into jars, the jars
must also be hot or they may crack.
When using the hot bath most recipes will say cover jars with water. I've
spoken with people and read other recipes that say the steam will get the
jars hot enough to seal. So far I've always covered mine with water, so
have no opinion on this.
Also be sure to label all your jars. You don't want to forget what is in
which jar. You can't use a bar code reader when you forget!
Most supplies can be purchased at a grocery or farm supply store. I'm sure
you could order everything online if you wish.
Your county extension office is a wonderful resource. They have tons of
information on the website and will also mail out information. They usually
offer classes as well. A friend of mine lives in Oklahoma and a person
actually came to her house and helped her make jelly the first time. I
don't know if this is a service that is usually offered, but it might be
worth checking out. I know a couple people in our local office and will ask
if they offer any services for persons with disabilities.
Below are some books that I've used for recipes and general information.
Jams And Jellies
by Sure R. Jell
This book can be purchased from Horizons for the Blind
The following 4 books are all on BARD. My favorite is Putting Up Stuff For
The Cold Time. The River Cottage Preserves Handbook is also very good. The
others have so much information it was hard to get through them and find the
information and recipes that I wanted.
Freezing & canning cookbook: prized recipes from the farms of America.
DB08801
Nichols, Nell Beaubien. Reading time: 22 hours, 59 minutes.
Read by Janis Gray.
Cooking
Comprehensive guide to freezing, canning, and curing foods based on research
findings of the U.S. Department of Agriculture. Includes recipes and tricks
for saving time and work.
Putting up stuff for the cold time:: canning, preserving, and pickling for
those new to the art or not DB11549
Dragonwagon, Crescent. Reading time: 3 hours, 21 minutes.
Read by Helen Harrelson.
Cooking
An ex-New Yorker who moved to the Ozark Mountains and learned how to live
off the land shares her experience, enthusiasm, and recipes for canning,
preserving, and pickling foods.
The River Cottage preserves handbook DB72054
Corbin, Pam. Reading time: 4 hours, 34 minutes.
Read by Jill Fox.
Cooking
Explains how to avoid the four spoilers of preserves-making and create both
savory and sweet provisions to eat throughout the winter months. Includes
instructions for preparing jams, jellies, pickles, chutneys, relishes,
cordials, fruit liquors, vinegars, canned fruits, sauces, ketchups, and
oil-based items such as garden pesto. 2010.
Keeping food safe: the complete guide to safeguarding your family's health
while handling, preparing, preserving, freezing, and storing food at home
DB09515
Bradley, Hassell; Sundberg, Carole. Reading time: 8 hours, 13 minutes.
Read by Marjorie March.
Cooking
Examines hazards of improperly handling food, offers information on proper
storage, and urges meticulous cleaning of all utensils and food.
-----Original Message-----
From: Nfb-krafters-korner [mailto:nfb-krafters-korner-bounces at nfbnet.org] On
Behalf Of Joyce Kane via Nfb-krafters-korner
Sent: Tuesday, July 19, 2016 12:51 PM
To: 'List for blind crafters and artists'
Cc: blindhands at aol.com
Subject: Re: [Nfb-krafters-korner] tonights chat
I loved the chat as I knew nothing about canning. My Mom went to work full
time when I was in the first grade. So she wasn't into that.
I have gotten jams and jellies from those who can them and I really like it.
So that is why I I wanted to hear more about doing this.
You had a great number of folks showing up and you did a great job.
Thank you
Joyce
-----Original Message-----
From: Nfb-krafters-korner [mailto:nfb-krafters-korner-bounces at nfbnet.org] On
Behalf Of Liz via Nfb-krafters-korner
Sent: Tuesday, July 19, 2016 3:13 AM
To: List for blind crafters and artists <nfb-krafters-korner at nfbnet.org>
Cc: Liz <masterspanishteacher2306 at gmail.com>
Subject: Re: [Nfb-krafters-korner] tonights chat
I enjoyed it too. It was really interesting to learn more about canning and
making jams and jellies.
liz
> On Jul 19, 2016, at 12:13 AM, Courtney Fulghum Smith via
Nfb-krafters-korner <nfb-krafters-korner at nfbnet.org> wrote:
>
> Nella,
>
> I enjoyed your chat tonight. Seeing all of the canning that you have
> been doing has inspired me to start reading up on the subject & start
> planning for next year.
>
> I am so proud of your accomplishments!
>
> Courtney
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