Preserving Good Taste
Preserving Good Taste
Due to time constraints, “The Prudent Pantry” I’ve announced several times in past editions of The Delightful Little Times, has been delayed. I promise that it will come sometime, but meanwhile, here’s a little treat for you.
Let’s make apricot preserves! It continually amazes me how fresh and delicious homemade “reserves” are—nothing like their store-bought counterparts. Ah, the taste “home-sweet” things!
Your inspiration should be fresh, local fruit—organic if at all possible. For me, that was two pounds of plump, golden apricots from the organic produce cooperative.
Next, find a recipe starring your fruit. It is important to choose a recipe from a reliable source: this means the latest preserving book with the latest safety information. Ball is a hallmark in the world of canning, and this is where I get my recipe for apricot preserves.
The apricots must be halved, pitted, and peeled. The last item is no simple task, but with a little dexterity and lots of patience it can be done!
In a sauce pot, combine the apricots with 4 cups of sugar and 1/4 cup of lemon juice.
Cover the mixture and allow to rest 4-5 hours in a cool place.
Slowly bring the mixture to a boil, stirring constantly until the sugar is dissolved. Cook rapidly, bringing almost to a gelling point*. Continue to stir frequently as the mixture thickens.
*What is the gelling point? Ball suggests the following criteria for determining the doneness of preserves: (Remember to remove the spread from the heat while testing for the gel point - you don’t want it to continue cooking!)
1.“To complete the plate test, place a small amount of the spread on a chilled plate; set plate in a freezer until spread is cooled to room temperature. If the mixture is set it is ready to can.”
2.“If a candy/ jelly thermometer is used for testing the gelling point, determine the exact gelling point for your elevation before making the soft spread. Using a candy/ jelly thermometer, establish the boiling point of water; add 8℉ for the gelling point. When reading the temperature, hold the candy/ jelly thermometer vertical in the mixture and read the markings at eye level. Once the spread has reached the gelling point, remove it from the heat.”
Remember that this particular recipe calls for the spread to be brought almost to the gelling point.
Once the spread is ready, remove it from the heat and skim the foam if necessary. (All utensils should be sterilized by boiling.)
Ladle the mixture into sterilized and warm jars (remembering to leave 1/4” head-space) and screw the tops on tightly. (I sterilized and warmed the jars by boiling them in the processing pot while the preserves were cooking.)
Transfer the jars very carefully to the processing pot*. The hot steam may cause severe and painful burns!
*Although you may consider purchasing special canning equipment, we’ve made our own jellies without them. Here, we filled our large stock-pot with water, placed extra metal bands from the jar tops at the bottom, and boiled the water. When the jars are transferred to the processing pot, they sit on top of the bands to keep them upright and off the bottom of the pot.
These preserves generally require fifteen minutes to seal. If they are not sealed, return them to the pot for further processing. You know they are not sealed when there is a raised section in the center of the jar’s top.
The sealed containers can be stored indefinitely without refrigeration, but chances are they won’t stay long. They are too yummy to sit on a shelf! Containers that won’t seal, or containers that have been opened, need to be stored in the refrigerator.
Even if the preserves didn’t come out quite as hoped, they are tasty. Those that don’t gel sufficiently for bread-spreads are absolutely delicious ice-cream toppings.
I hope you enjoyed this “new old” tutorial. One of my resolutions this year is to make three new batches of fresh preserves. I can’t wait to share them with you!
Again, if any of the steps confuse you, please feel welcome to comment and ask me about it. If you want to make preserves, I recommend that you purchase a good canning book, as it has more detailed instructions than I can give for each step in the process.
Recipe and Quotes: “Ball Blue Book of Preserving.” © Jarden Home Brands, 2006.
Photographs: Various. © Handmaidens of the Shepherd, January 2008.
Friday, January 18, 2008