Canning and Preserving For Dummies Read Online Free Page B

Figure 2-2).
    Rubber spatulas (refer to Figure 2-2): These are available in a variety of colors and sizes, from flat to spoon-shaped. Use heat-resistant ones for cooking items containing sugar. Check that the end does not easily come off the handle, a common problem with less-expensive spatulas.
    Tongs: Tongs are handy for all types of kitchen chores, especially moving large pieces of food into and out of hot water. Try the spring-loaded variety in different lengths. Don’t overlook a locking mechanism. It keeps the tongs closed when you’re not using them.
    Ladle: Use a ladle that’s heatproof with a good pouring spout.
    Potholders: Protect your hands from hot items. Have twice the amount of potholders available that you think you’ll need.
    Potholders often get wet during canning. Have enough on hand so that you don’t have to use wet potholders. Heat quickly transfers through a wet potholder (in the form of steam), causing a severe burn.
    Kitchen towels and paper towels: Use these for cleaning your jar rims and as a pad for your cooling jars.
    Figure 2-2: Mis-cellaneous kitchen tools: wooden spoon, box grater, timer, measuring spoons, rubber spatula, and lemon juicer.

    Graters: A box grater (refer to Figure 2-2) gives you four or more options for shredding and grating. A microplane grater (see Figure 2-3) is an updated version of a rasp (a woodworking tool) that’s perfect for removing the zest from citrus fruit.
    Zester (see Figure 2-3): Before the microplane grater, a zester was the tool for removing citrus fruit zest (just the skin without the bitter white part). It’s still an asset when you need a small amount of zest (a teaspoon or less), but for larger amounts, use a microplane grater.
    Scissors: Use scissors instead of knives to open food packages. Avoid cross-contaminating bacteria by washing your scissors after opening meats.
    Timer (refer to Figure 2-2): Choose a timer that’s easy to read, easy to set, and loud enough to hear if you leave the room. Consider getting two to ensure accuracy.
    Waterproof pens and markers: Select ones that don’t rub off.
    Labels: You can make labels from masking or freezer tape, customize your own on your home computer, or order small quantities from a company like My Own Labels (see Chapter 22).
    Cutting board: A good cutting board protects your knives while providing you with a movable work surface.
    Candy thermometer: A candy thermometer accurately registers the temperature of candy and sugar. In canning, it’s used to check the temperature of cooked items. Some candy thermometers have marks indicating the gel point for jelly (220 degrees). Purchase a candy thermometer that’s easy to read with a base to support the thermometer so the bulb portion doesn’t touch the bottom of your pan. If this occurs, your temperature reading won’t be accurate. Many come with a clip attached to keep the bulb off of the bottom.
    Figure 2-3: Microplane grater and zester.

    If you can, store a second thermometer in a handy location. If you accidentally break one while canning, you will have a backup.
    The following items aren’t absolutely mandatory, but they’re certainly nice to have. If you don’t already have these items in your kitchen, add them as you find the need for them. They don’t take up a lot of room, and you’ll find yourself constantly reaching for them when you can.
    Vegetable peeler: Use this for peeling carrots, potatoes, and apples.
    Potato masher: This makes quick work of smashing your cooked fruits or vegetables.
    Lemon juicer (refer to Figure 2-2): This tool works on any citrus fruit and allows you to extract the juice in a hurry. Just cut your fruit in half, insert the juicer point into the fruit, and press away.
    Measure your juice and keep seeds and pulp out at the same time by squeezing your fruit into a mesh strainer resting on the edge of a measuring cup.
    Melon baller: Witha melon baller, you can easily remove the seeds from a halved cucumber without