The Canning Kitchen Read Online Free Page B
Author: Amy Bronee
Tags: Cooking, Methods, Canning & Preserving, Garnishing & Food Presentation
water bath canner for 15 minutes using the Processing Checklist on page 17 .
TIP Use your favourite pie apple to make this jam. If you don’t have a favourite, ask a friend who loves to make pie what variety they like best. My favourite is Gala for its complex pear-like flavour when cooked. You can use a mix of apples, too. Cinnamon is an apple-pie classic. For something different, try adding a little ground nutmeg, ginger, cloves or allspice to find the spice blend you like best.
S TRAWBERRY J AM
This jam reminds me of childhood and strawberry picking with my dad in rural Ontario. Strawberry jam is a canning classic and an ideal place to start for first-time jam makers. The process is simple and the results are spectacular. Begin with the best berries you can get your hands on, then enjoy your delicious jam on buttered toast and other bakery goodies. To turn a simple white cake into a strawberry cake, spread jam between the cake layers and stir some more strawberry jam into the icing.
MAKES SEVEN 250 ML (1 CUP) JARS
2½ lb (1.125 kg) strawberries
1 tbsp (15 mL) lemon juice
1 package (57 g) regular pectin powder
6 cups (1.5 L) granulated sugar
Rinse the strawberries under cool running water. Hull the berries, discarding the stems and leaves. Crush the berries with a masher in a large, heavy-bottomed pot (you should have about 4½ cups/1.125 L of crushed berries).
Stir in the lemon juice and pectin powder. Bring to a full boil over highest heat, stirring frequently. Pour in the sugar and return to a full rolling boil, stirring constantly. Maintain a hard foamy boil for 1 minute.
Remove from the heat. Skim off and discard the foamy pink scum. Stir your jam for a couple of minutes to allow it to cool just a little to prevent floating fruit.
Ladle into 7 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17 .
TIP Unlike pickles and relishes, which get tastier in the jar over time, strawberry jam is best the day you make it. Rather than make a couple of batches the same day, I like to freeze strawberries when they’re in season to make another batch a few months later.
S TRAWBERRY R HUBARB J AM
Juicy strawberries and tart rhubarb go hand in hand and taste like sunny summer days in the garden. This jam is perfect for filling blind-baked tart shells and spooning over banana pancakes or waffles with whipped cream. Save a spot for a pretty jar of this jam in your picnic basket, right between the scones and the wine.
MAKES SEVEN 250 ML (1 CUP) JARS
1½ lb (675 g) strawberries
1 lb (450 g) rhubarb stalks
1 package (57 g) regular pectin powder
6 cups (1.5 L) granulated sugar
Rinse the strawberries under cool running water. Hull the berries, discarding the stems and leaves. Crush the strawberries with a masher in a large, heavy-bottomed pot (you should have about 2½ cups/625 mL of crushed berries).
Rinse the rhubarb under cool running water. Chop into ½-inch (1 cm) pieces and add them to the berries.
Stir in the pectin powder. Bring to a full boil over high heat, stirring frequently. Reduce the heat to medium and stir in the sugar. Once the sugar dissolves, increase the heat to high and bring the jam back to a hard boil. Maintain a full boil for 1 minute. Remove from the heat. Skim off and discard any foamy scum.
Ladle into 7 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17 .
TIP Fresh garden strawberries and rhubarb can be chopped and frozen for making jam another day. Spread on a baking sheet and freeze before transferring to freezer bags or containers. Allow to thaw before making jam. You do not need to drain off any juices.
R HUBARB J AM
This sweet-meets-tart jam brings back memories of sitting on the front stoop of our house as a kid, dipping a stalk of freshly cut rhubarb into a
TIP Use your favourite pie apple to make this jam. If you don’t have a favourite, ask a friend who loves to make pie what variety they like best. My favourite is Gala for its complex pear-like flavour when cooked. You can use a mix of apples, too. Cinnamon is an apple-pie classic. For something different, try adding a little ground nutmeg, ginger, cloves or allspice to find the spice blend you like best.
S TRAWBERRY J AM
This jam reminds me of childhood and strawberry picking with my dad in rural Ontario. Strawberry jam is a canning classic and an ideal place to start for first-time jam makers. The process is simple and the results are spectacular. Begin with the best berries you can get your hands on, then enjoy your delicious jam on buttered toast and other bakery goodies. To turn a simple white cake into a strawberry cake, spread jam between the cake layers and stir some more strawberry jam into the icing.
MAKES SEVEN 250 ML (1 CUP) JARS
2½ lb (1.125 kg) strawberries
1 tbsp (15 mL) lemon juice
1 package (57 g) regular pectin powder
6 cups (1.5 L) granulated sugar
Rinse the strawberries under cool running water. Hull the berries, discarding the stems and leaves. Crush the berries with a masher in a large, heavy-bottomed pot (you should have about 4½ cups/1.125 L of crushed berries).
Stir in the lemon juice and pectin powder. Bring to a full boil over highest heat, stirring frequently. Pour in the sugar and return to a full rolling boil, stirring constantly. Maintain a hard foamy boil for 1 minute.
Remove from the heat. Skim off and discard the foamy pink scum. Stir your jam for a couple of minutes to allow it to cool just a little to prevent floating fruit.
Ladle into 7 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17 .
TIP Unlike pickles and relishes, which get tastier in the jar over time, strawberry jam is best the day you make it. Rather than make a couple of batches the same day, I like to freeze strawberries when they’re in season to make another batch a few months later.
S TRAWBERRY R HUBARB J AM
Juicy strawberries and tart rhubarb go hand in hand and taste like sunny summer days in the garden. This jam is perfect for filling blind-baked tart shells and spooning over banana pancakes or waffles with whipped cream. Save a spot for a pretty jar of this jam in your picnic basket, right between the scones and the wine.
MAKES SEVEN 250 ML (1 CUP) JARS
1½ lb (675 g) strawberries
1 lb (450 g) rhubarb stalks
1 package (57 g) regular pectin powder
6 cups (1.5 L) granulated sugar
Rinse the strawberries under cool running water. Hull the berries, discarding the stems and leaves. Crush the strawberries with a masher in a large, heavy-bottomed pot (you should have about 2½ cups/625 mL of crushed berries).
Rinse the rhubarb under cool running water. Chop into ½-inch (1 cm) pieces and add them to the berries.
Stir in the pectin powder. Bring to a full boil over high heat, stirring frequently. Reduce the heat to medium and stir in the sugar. Once the sugar dissolves, increase the heat to high and bring the jam back to a hard boil. Maintain a full boil for 1 minute. Remove from the heat. Skim off and discard any foamy scum.
Ladle into 7 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17 .
TIP Fresh garden strawberries and rhubarb can be chopped and frozen for making jam another day. Spread on a baking sheet and freeze before transferring to freezer bags or containers. Allow to thaw before making jam. You do not need to drain off any juices.
R HUBARB J AM
This sweet-meets-tart jam brings back memories of sitting on the front stoop of our house as a kid, dipping a stalk of freshly cut rhubarb into a
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