cookie sheet, and place them in the reezer. Tis will helpretain their shape and texture.Once rozen, the berries should be placed in a zip-typereezer bag or reezer container and returned to the reezer, where they can be kept or up to six months or longer without a loss o quality. Freezer burn, characterized by thepresence o ice crystals in the bag, dehydrates the berries,causing the quality to deteriorate when not vacuum sealed.Removing as much air as possible rom the container andsealing it tightly will help prevent reezer burn.
Charming Gifts or Just Good Taste
Jams, jellies, marmalades, and preserves make charminggits when the jars are tied with a bow and tucked into abasket lled with baked goods. O all canning, homemadespreads produce great satisaction and pride becausethe avors oten cannot be matched by avors romcommercially processed products. ransorm sweet, redstrawberries or raspberries into a tasty jam to be spread on aplump mun or hot biscuit.Following simple guidelines will help ensure ascrumptious product. All sot spreads – jams, jellies, marmalades, andpreserves – should be prepared in small batches. Neverdouble recipes because double-size mixtures will not cook in the same manner as smaller ones. Tis is because they will not heat to the required temperature in therequired amount o time. Also, doubling a recipe may prevent the spread rom jelling. Measure all ingredientsaccurately. Do not reduce or increase the measurementor any ingredient.I a low-sugar spread is desired, use only those recipesdeveloped or less sugar. Such recipes are in the University o Wyoming Cooperative Extension Service’s (UW CES)
Preserving Food in Wyoming: Jelly
athttp://ces.uwyo.edu/PUBS/B985-SER/B985-2.pd , and in Colorado StateUniversity Extension’s “Homemade Sugarless Jams and Jellies – Great aste and Lower Calories” at www.ext.colostate.edu/pubs/COLUMNCC/cc040803.html.Sot spreads continue to thicken as they cool.Exactly how thick the nished product will becannot be determined until the mixture is cooledto room temperature. Most recipes will develop thedesired gel structure within 24 hours; however, somerecipes may require up to two weeks.
Home Canner’s Questions
I have always used paran to seal my jelly jars, butI recently heard I need to put my jelly through aboiling-water bath. Why?
Research has changed the guidelines. Previously, theopen-kettle method and paran were consideredacceptable; however, neither is now considered sae or long-term storage. Jelly products should be processed in a boiling-waterbath to help eliminate mold. Although jams or preservesmay be sterilized by cooking in an open kettle, moldspores can contaminate the lid, jar, and the air within theheadspace when the mixture is poured into the jar. Tus,to be sae, jams, jellies, and preserves must be processed ina boiling-water bath canner or the current recommendedtime or altitude and recipe. For more inormation, calla local UW CES oce. Contact inormation is in yourlocal phone directory and on-line at http://ces.uwyo.edu/Counties.asp.
I mold develops in jam or jelly, should I throw it out?
Yes! Removing visible mold does not necessarily remove long strands o substances produced by moldthat can penetrate deep into the jam or jelly even thoughthe strands may not be visible. Tese substances includemycotoxins (a toxin produced by a ungus), which may cause cancer.
Should jelly be boiled slowly or rapidly?
Rapidly. Long, slow boiling will destroy the pectin inthe ruit juice and prevent jelling.