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PUTTING UP YOUR PRESERVES
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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See below
Use 8oz glass jars with two part tops, (lids with
screw bands), to store the cooked jams and preserves.
Select one or two cup glass or rigid plastic
containers with tight-fitting lids for no cook freezer
jams and preserves. Wash the jars and glasses with
screw bands in an automatic dishwasher with very hot
rinse water, keep hot until ready to use or wash with
hot, soapy water and rinse very thoroughly. Place the
jars and glasses upside down in a large saucepot
filled with water and bring to boiling and boil for 10
minutes. Keep them hot. Was two-part lids in the
automatic dishwasher with very hot rinse water again,
keeping them hot until ready to use or wash in hot
soapy water and rinse well. Place in a small saucepot
filled with water and bring to a boil. Remove them
from the water but keep them hot until ready to use.
Fill the jars to within 1/4-inch for the cooked jams
and 1/2-inch for the no cook freezer jams. Using a
plastic knife or spatula, make sure there are no air
bubbles in the jam. Wipe the jar rims and screw
threads with a clean damp cloth. Cover with the lids,
screwing them down tight, and invert the jars for 5
minutes. then turn upright. Let the jars stand at room
temperature for 1 hour for cooked jams or 24 hours for
no cook jams. Gently stir no cook jams before
refrigerating or freezing. ALL JAMS MUST BE FROZEN OR
REFRIGERATED! Store jams in the freezer for up to 1
year. Thaw frozen jams in the refrigerator. Thawed
jams have a refrigerator shelf life of 3 weeks.
NOTE:
With the exception of two of the following recipes
(the ones without pectin) they may be processed as
canned goods by using the instructions found in any
good cookbook for preserving jellies and jams.
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