HOMEMADE PECTIN

Although life can be quite busy, leaving many of us little to no time  in the kitchen, a bit of pre-emptive planning and working in small batches make it possible for just about anyone to do canning of some sort.

Making jams or jellies is relatively easy. With all kinds of fresh fruits becoming available, it is a tasty way to begin your canning career.

There are two main factors involved in the making of jams and jellies, the concentration of sugar versus the concentration of pectin. Too much sugar or pectin in your recipe will produce an unappealing solid lump, which can still be tasty spread on warm toast or bagels, baked into cakes or pies, or used as glazes on meat or poultry.

Conversely, too little of either of these ingredients can result in a runny jar of syrup,  which still may be used to season vinaigrettes, for making smoothies, drizzling over ice cream, even as a base for fruit salads. So truly, do not be afraid to make a mistake, the final product can almost always be used in in some form of delicious advantage!

I often like to use honey in my jams and jellies, often adding little or no sugar, so I add pectin, but in general the chemistry of jelly making without pectin requires sugar.

There are many commercial pectins available, making jamming quick and easy. I have used them for years, as I learned from my mother, but  because homemade pectin is quite easy to make, and can actually add a dimension of flavor to your creations,  I opt for store bought pectin only when I run out of homemade.

Just remember, no matter what happens make the best of your batch and learn for the next round – like anything worthwhile it takes patience and practice to learn how to preserve your own jams and jellies, but I guarantee the results will be well worth your efforts.

 

HOMEMADE PECTIN


Homemade pectin can be made in the early summer if you have direct access to apple trees as I do, or in autumn when apples are in season.

You will need small, green, immature apples: wild crab apples are great for pectin, but any immature apple will do. You may use damaged apples - just cut away all the imperfections first.

If you do not have access to apple trees, purchase 6- 8 tart, green Granny Smith apples. You will also need 2 lemons chopped up, peel and seeds included. Rinds and seeds are where all the pectin is in lemons, the juice is not really necessary, but can be helpful if you are working with low acid fruits or vegetable. You can store lemon and lime skins and seeds in the freezer after they have been juiced for other dishes until you are ready to make pectin. I will often save skins from other citrus fruits for the same purpose - it is quite fun and interesting to mingle the flavor of the citrus with the other ingredients.

Wash the apples, trim the bad parts off and slice them very thinly, seeds, skins and all. Place them in a large Dutch oven or heavy bottom (non-reactive) pan with the chopped up citrus bits. You need a total of 2 pounds per batch. Add 4 cups water.

Over high heat, bring the contents to a boil stirring constantly. Reduce the heat to medium and simmer for 20 minutes or until tender (should have the consistency of apple sauce). Continue to stir occasionally so the fruit does not stick to the pan.

Remove from the heat and cool. Line a bowl large enough to hold liquid with dampened cheesecloth. Pour the pulp and juice into the cheesecloth. Gather the corners and tie in a knot. Carefully lift over bowl. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. Do not stir the liquid and do not squeeze the bag.

The next day, measure the juice and pour into a large pot. Discard cheesecloth and its contents. Bring the liquid to a boil over high heat stirring contantly, move to low heat, cook until reduced by half.

The pectin should be canned in pint jars and processed in a boiling water bath for 5 minutes with 1/2 inch headspace. You can also freeze for future use.

Using Homemade Pectin

When using homemade pectin, you can’t follow the recipes that are found on the backs of commercially available jelling agents. With homemade pectin you will use equal amounts of pectin to low pectin fruits: 4 cups strawberries to 4 cups homemade pectin. Fruits that are low in pectin include: blueberries, cherries, peaches, raspberries, rhubarb and strawberries, follow the one to one formula.

High pectin fruits like apples, cranberries, quinces, currants, Concord grapes, and plums, cut the homemade pectin in half . Overall you will have to experiment a little, but that is half the fun.

Happy Jamming!

PRESSURE CANNING

Pressure canning is an economical method of preserving low acid foods and the only method recommended as safe by the United States Department of Agriculture (USDA) for low-acid foods such as vegetables, some fruits, meats, fish and seafood.  A temperature of 240 F must be reached and maintained for a specified amount of time to kill harmful bacteria. This temperature can be reached only by creating steam under pressure.


Pressure canners can be relatively expensive, but if properly cared for will last years. If you plant a good-sized garden or can get lots of produce cheaply, it is definitely worth having one in your pantry. If your family is small and canning is something you probably will not do that often, freezing and/or canning using a Hot-Water Bath is probably good enough.


Hot Water Baths, aka Boiling Water Baths, are suitable only for canning strong acid foods like tomatoes – and for finishing pickles, relishes, jams, jellies, chutneys, conserves, vinegary preserves and the like.


Pressure canners were redesigned in the 1970's. Models made before the 1970's were heavy-walled kettles with clamp-on or turn-on lids. Modern pressure canners are lightweight, thin-walled kettles.


To be considered a pressure canner for preserving food, and not just for cooking under pressure, the USDA recommends that the pressure canner be large enough to hold at least 4 quart-sized jars. Really, in this case, bigger is better.


A tight-fitting lid that holds the ‘controls’ covers the kettle itself. Clamps fasten down the lid. Basically, pressure canner controls are: a pressure gauge, often referred to as the ‘dial’; an open vent to let steam escape; and a safety valve that blows if the pressure becomes unsafe.


Like the hot-water bath canners, the pressure canner will have a removable rack to keep the jars from touching the bottom of the canner or each other, and/or a wire basket that lets you lift all your jars out at one time.


Food scientists have determined that 10 pounds in the sea-level zone (240 F/116 C) as the safest and most effective pressure to use for low-acid foods. Depending on your location across the country, that amount will be variable, make sure to read instructions for putting your food by carefully and adjust the pressure accordingly.


Do not be intimidated by pressure canning. Your new pressure canner, and I do recommend purchasing a new canner - not a used one, will come with instructions. Take the time to read them through carefully and you will realize that operation is not as difficult as you may think.

BASIC RULES FOR CANNING

This is a quick guideline for those of you who have not done home canning before, or if it has been a while since you last canned food.

Canning is not just for making pickles: tomatoes, cucumbers, beans, corn, carrots, onions, eggplants, cherries, rose hips, soups, jellies, even meat and fish  can be "put by." You name it, you can probably can it. Think about it -storing canned food is less expensive than operating a large freezer.

Proper canning practices include:

• carefully selecting and washing fresh food

• hot packing many foods

• adding acids (lemon juice or vinegar) to some foods

• using acceptable, sterilized jars and self-sealing lids

• processing filled jars in a Boiling-Water Bath (aka Hot Water Bath) or Pressure Canner

Canning involves putting food into sterilized jars, then heating them at a temperature high enough and long enough to kill undesirable microorganisms. The heating and cooling process also creates a vacuum and that airproof seal is why we can store canned foods on shelves, unrefrigerated, for extended lengths of time. Of course, once you open the jar you are going to want to keep it refrigerated until you have used it up.

Jars, Lids, Rings and Canner

Jars do not have to be new; look for gently used jars at garage sales and thrift shops. Check rims for nicks or bumps by running a finger around them lightly. If there is any unevenness the jars will not seal properly, do not use them.

Always buy new lids. Lids cannot be reused, as the gasket material is not flexible enough to seal twice. Lids can be purchased inexpensively in packages of a dozen each. Rings can be used again as long as they are not rusty, if they show the slightest sign of rust, or if they are no longer round, get new ones. The only other items you need to get started are an enamel Waterbath Canner, a canning rack, jar lifter, lid lifter (basically a little stick with a magnet on the end of it) and funnel. Believe it or not, most of these items can be found at your local hardware store.

There are lots of recipes and helpful information on-line, but one of my favorite canning guides, used by my mother and grandmother and still available today, is the Ball Blue Book.

There you have it, easy as pie. Taking a little time to can at home will save money, and provide healthier food products for your family with no additives or chemicals...and with much better taste!