Making Jam, jellies and the fruit preserves.pdf

Lemon juice and spices scale for accurately weighing

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lemon juice and spices Scale — for accurately weighing fruit For cooking Saucepan or kettle, 8- to 10-quart size with a flat bottom — A heavy metal container is best because it allows even heating and helps prevent scorching. Kettle capacity should be four times as great as the quantity of juice cooked, because jams and jellies tend to boil over. Spoon, long-handled — for stirring jam and jelly mixtures Thermometer, jelly, candy or deep- fat — for determining doneness in jellied fruit products with no pectin added Timer, or watch or clock with a second hand — for timing the boil Wire whisk — for stirring powdered pectin into fruit mixtures to avoid lumps M A K I N G J A M S , J E L L I E S & F R U I T P R E S E R V E S 9
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For filling jars or freezer containers Canning jars and lids, clean, hot — Standard half-pint home canning jars with standard two-piece vacuum seal lids and metal screw bands are safest and best for making jams and jellies. Sterilize jars in boiling water for 10 minutes. Pretreat lids according to package directions. Funnel, wide or regular mouth — for filling jars Ladle — for ladling jam and jelly into jars Plastic containers, 1 to 2 cup size with tight-fitting lids — for freezer or refrigerator jams and jellies Pot holders — for holding pan when pouring jelly Small dish and metal spoon or jelly skimmer — for skimming off foam For processing Boiling water canner, with rack — for processing all canned jams, jellies, conserves, preserves, mar- malades and butters Labeling supplies — for labeling and dating all jars or freezer con- tainers Lid and jar lifters — for handling hot pretreated jar lids, and lifting jars in and out of hot water Wire rack or folded towels — for cooling processed jars 10 Wisconsin Safe Food Preservation Series Equipment you will need Assemble the following items before you start a batch of fruit preserves: Colander, knife, 1 to 2 large pans with covers, bowls, scale, measuring cups and spoons, mixing and skimming spoons, thermometer, timer, sterilized canning jars and pretreated lids, jar- filling supplies (funnel, ladle, rubber spatula, lid and jar lifters), pot holders, boiling water canner, wire rack, and labeling supplies.
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Making and storing jams and jellies Preparing canning jars and lids Before you start to make these jams and jellies, prepare the canning jars and lids.Wash standard half-pint home canning jars in hot, soapy water and rinse well. Sterilize the jars by boiling for 10 minutes. Keep them in hot water until you are ready to fill them, to prevent them from breaking when filled with hot fruit. Note: Use only half-pint jars unless specified. Larger jars will not receive enough heat during processing to keep safely in the cupboard. Wash and rinse all canning lids and bands. Pretreat new vacuum seal lids as the package directs. Remember: These lids can be used only once.
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  • Fall '13
  • DavidWiley

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