Kitchen Empire .

CANNING � � CANNING� � �� canning � � � �CANNING � ���CANNING

CANNING � � CANNING� � �� canning � � � �CANNING � ���CANNING

definitions
Butters - fruit is pureed & the surgar content is lower.
Conserves - are jams made from fruits which sometimes include citrus fruit, raisins;
� � � & nuts are added at times.
Fruit spreads - do not fall under the jelly or jam Standards of Identity, hence the
� � � generic name �fruit spreads.� These products are usually made with fruit juice
� � � concentrates or low-calorie sweeteners replacing all or part of the sugar.
Jams - contains ground fruit or partcially crushed fruit or finely chopped fuit & are softer
� � ��than jellies.
Jelly - is made from fruit juice or other liquid, is clear yet, firm enough to hold its shape
� � ��and spreads evenly.
Marmalade - is a tender tangy jelly with pieces of fruit and commonly contains citrus peel.
Preserves - includes whole fruits or large pieces of fruits with a thick, jellied syrup.

techniques

1. Jars with hot paraffin [wax].

2. Canning jars with sealing lids & metal bands.
   � � - Follow manufacturer's instructions.
   � � - Lids are designed for a 1 time sealing process.

3. For freezing.
   � �- �Use canning jars or plastic containers with lids.
   � � - Leave space between each jar so that the air can circulate around them.

tips

1. Use fresh, top quality produce to prevent a bad batch.

2. Can fruits within 12 hours of harvest.

3. Do not use jars if: �cracked or chipped or from commercially prepared foods.

4. Wash all jars with hot water & dish soap and rinse thoroughly.

5. Sterilize all jars. �See manufacturer's instruction for proper process.

6. Wash all produce in cold water.

7. Keep working area clean.

8. The area where you live [altitude/sea level] will affect the canning process.
   �
   

storage

• Refrigerater �- �up to 3 weeks.

• Freezer - up to 1 year.

• Pantry - up to 1 year.
  *Please note that after 3 months of storage fruit starts to loose its flavor & nutrients.

recipes

Berry Jam {Freezer}
Makes 4 1/2 pints

Clean fruit thoroughly & remove stems
In a bowl combine:
2 1/2 cups of crushed berries
4 1/4 cups sugar
1/4 tsp. finely shredded orange peel
Let stand 15-20 minutes.
Combine and add to the berries:
3 oz. of liquid fruit pectin
2 Tbls. lemon juice
Stir for 3 minutes.
Quickly, spoon into jars or freezer containers.
Leave a 1/2-inch headspace. �Cover immediately, with
plastic or [metal lids and screw on lids].
Let stand at room temperature about 3 hours or until
jam is set. �Store in refrigerator up to 3 months.
Up to 1 year in freezer.

Related links
International Jelly & Preserves Association
Morten's Recipe Collection - Canning

Copyright � 1999-2007 Elizabeth A. Murphy