FOOD PRESERVATION

Food preservation prevents the growth of microorganisms (such as yeasts), or other

microorganisms (although some methods work by introducing benign bacteria or fungi to the
food), as well as slowing the oxidation of fats that cause rancidity. Food preservation may also
include processes that inhibit visual deterioration, such as the enzymatic browning reaction in
apples after they are cut during food preparation.

Chutney
A chutney is a relish of Indian origin made of fruit, spices and herbs. Although originally
intended to be eaten soon after production, modern chutneys are often made to be sold, so
require preservatives – often sugar and vinegar – to ensure they have a suitable shelf life.
Mango chutney, for example, is mangoes reduced with sugar.

Ingredients

 1kg/2lb 4oz Bramley apples

 500g/1lb 2oz onions
 2 garlic cloves
 5cm/2in piece fresh root ginger
 100g/3½oz sultanas (or other dried fruit such as dates and raisins)
 pinch dried chilli flakes
 500ml/18fl oz distilled malt vinegar
 250g/9oz light muscovado sugar
 1½ tsp salt

Procedure:
1. Peel, core, then roughly chop the apples. Roughly chop the onions, finely chop the
garlic and peel and finely chop the ginger.
2. Place the apple, onion, garlic, ginger, chilli flakes and fruit into a large, wide saucepan.
Stir in the vinegar, sugar and salt. Stir the mixture over a medium heat until all the sugar
has dissolved.
3. Once the sugar has dissolved, bring to the boil, then reduce the heat slightly and
simmer the chutney for around one hour, stirring every so often. As it thickens, stir more
frequently and watch that the sugar does not begin to stick to the bottom of the pan. The
chutney is done when you can scrape a wooden spoon across the bottom of the pan
and the chutney does not flow back into the gap.
4. Meanwhile, to clean the jam jars, preheat the oven to 140C/275F/Gas 1. Wash the jars
well in warm soapy water then rinse thoroughly under running water. Leave the jars and
lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through
the hot cycle of a dishwasher.)
5. Carefully spoon the chutney into the sterilised jars and seal while hot. Store in a cool,
dark place for about a month before eating, to let the flavours mellow.
6 Easy, Classic Indian Chutney Recipes:
 Tomato chutney recipe: Combine 4 lbs tomatoes (peeled, cored,
and medium diced), ¼ cup minced garlic, 1 cup chopped onions,
¾ cup brown sugar, ¾ cup granulated sugar, 1 ½ cups apple
cider vinegar, 1 tbsp pickling salt, the zest and juice of 1 lime, 1
tbsp powdered ginger, 1 tsp chili pepper flakes (more if desired),
½ tsp ground cumin, ½ cup golden raisins, roughly chopped, and
½ tsp black pepper in a heavy-bottomed 4-6 quart pot. Bring to a
boil, then reduce to a simmer and let cook up to 2 hours, or until
slightly thickened (stirring often to prevent scorching). Season to
taste. If canning, transfer the chutney into canning jars, leaving ¼
space at the top. Bring canning water bath to a boil, and
submerge at a medium boil for 10 minutes. Remove jars and cool
for 24 hours before storing in a cool, dark place.

Mango chutney. Unlike,mango chutneys are usually on the sweeter side

of salty and the ripe fruit is broken down into a soft, spreadable
condiment. It’s a perfect calming note to add to spicy foods, and it’s
even delicious on something as simple as grilled cheese.

 Mango chutney recipe: Heat 1 tbsp vegetable oil and ½ tsp red
chili flakes in a pot over medium heat, then add 1 medium
chopped onion and cook until translucent and soft. Add ¼ cup
chopped fresh ginger and 1 clove of garlic, minced, and cook until
fragrant, 30 seconds to a minute. Add 4 lbs roughly chopped
mango (peeled and pitted), ½ cup golden raisins, 1 ½ cups sugar,
¾ cup white vinegar, 1 tsp garam masala, ½ tsp mustard seeds,
and 1 tsp salt. Stir well to combine, and bring to a boil. Once
boiling, reduce heat and allow to simmer up to an hour until
chutney resembled a thick syrup. Place in a clean glass jar and
allow to cool completely to room temperature before covering and
storing in the fridge.

Mint chutney. Mint chutney is a fresh foil to fried foods like samosa or
pakora.

 Mint chutney recipe: Combine 2 cups loosely packed cilantro (with

stems), 1 cup mint leaves, ½ cup chopped red onion, 1-2
stemmed green chilies (Thai bird chili works great), 2 cloves
chopped garlic, 1 tbsp lemon juice, and 1 tsp grated ginger in a
food processor and season to taste with salt. Blend, adding water
as needed, until chutney has a loose, pourable consistency.

Tamarind chutney. This sweet dipping sauce also provides vibrancy to

classic samosas and pakoras.

 Tamarind chutney recipe: Dissolve 2 tbsp tamarind concentrate in

2 cups just-boiling water over medium-heat heat. Add 1 cup
jaggery sugar (or demerara if unable to find online or in Indian
 grocery stores) ½ tsp kosher salt, ½ tsp cayenne, ½ tsp ground
cumin, and ½ tsp ginger powder. Reduce heat and simmer until
chutney is thickened and coats the back of a wooden spoon.

Green chutney. Think of electric green chutney as a more heat-forward

version of mint chutney.

 Green chutney recipe: Combine 2 cups fresh cilantro, with stems,

2 green chilies, ½ inch fresh ginger, chopped, ½ tsp lime juice, ½
tsp ground cumin, ½ chaat masala (a spice blend usually used on
street food and featuring black salt, amchoor, and asafoetida that
can be found online) and ½ tsp salt. Add 1 or 2 tbsp water and
blend until smooth.

Peanut chutney. This is a quick Andhra-style chutney with peanuts.

 Peanut chutney recipe: Fry 1 cup peanuts in 1 tbsp of vegetable oil

over medium-high heat, until browned. Transfer to a paper-towel
lined plate. In the same pan, add 4 dried red chilies, 1 inch fresh
ginger, finely chopped, and 5-6 cloves of garlic, smashed. When
golden brown and softened, remove and transfer to plate of
peanuts. Let all ingredients cool, then add to a food processor
with 4 tbsp fresh tamarind and season with salt (you can also add
ground fresh coconut here if you’d like). Add water a tablespoon
at a time and blend well, until a paste forms. Transfer to a bowl.
In the original pan, heat 2 more tbsp vegetable oil over medium-
high heat. Add 1 tsp mustard seeds, ½ tsp cumin seeds, and ¼
tsp hing (asafoetida) and fry until mustard beings to pop. Add 1
tsp urad dal and fry until golden brown. Add 10-12 curry leaves
and fry briefly until blistered and glossy, then pour over the
peanut paste and mix well.

Confit
While confit, the past participle of the French verb confire, "to preserve", is most often applied to
preservation of meats,[3] it is also used for fruits or vegetables seasoned and cooked with honey or
sugar till jam-like.[4] Savory confits, such as ones made with garlic or fennel, may call for a savory oil,
such as virgin olive oil, as the preserving agent.[5][6]
Konfyt (Afrikaans: "jam" or "fruit preserve"[7]) is a type of jam eaten in Southern Africa.[clarification needed] It
is made by boiling selected fruit or fruits
(such as strawberries, apricots, oranges,
lemons, water melons, berries, peaches,
prickly pears or others) and sugar, and
optionally adding a small quantity of ginger
to enhance the flavour. The origins of the
jam is obscure but it is theorized that it
came from the French. The word is also
based on the French term confiture via the
Dutch confijt (meaning candied fruit).
INGREDIENTS:

 3 tablespoons salt
 4 cloves garlic, smashed
 1 shallot, peeled and sliced
 6 sprigs thyme
 Coarsely ground black pepper
 4 duck legs with thighs
 4 duck wings, trimmed
 About 4 cups duck fat

RECIPE:

1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck
pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the
duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme
and a little pepper. Cover and refrigerate for 1-2 days.

2. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the
duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan.
Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the
oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is
tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and
store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)

Note:
The duck fat can be strained, cooled and reused.
PROCEDURE:

Confit, the method of cooking meat in some sort of melted fat, has long been a common practice to
preserve meat. And while its popularity has grown in the fine dining world (i.e.: Duck Confit), it's not just
for meat. You can confit garlic cloves and shallots, fish, lemons fennel (vegetable confit are usually made
in olive oil as opposed to animal fat).If you haven’t attempted to confit at home, the following chef’s tips
are a few guidelines to walk you through the process. It’s not difficult or complicated at all, but it does
take time. And, it is not for the weak of heart or the fat-free eaters! It takes a significant amount of fat
to preserve larger proteins, like duck or chicken, but the end result is so very worth it. I can think of very
few foods that are as deliciously indulgent as a Duck Confit Salad, the rich, tender, fall-off-the-bone
meat set atop a bed of frisee lettuce, adorned with a bitey sherry vinaigrette and garnished with slices of
fresh pear, crumbled blue cheese and a few scattered candied pecans; of, and a poached egg, to gild the
lily.

BASIC STEPS FOR A MEAT CONFIT

Salt all the meat being made into confit quite heavily and refrigerate for at least a day. The salt seasons
the meat and starts curing it for longer preservation. You can also add a dry spice rub for extra flavor.

Melt enough fat to cover all of the meat. Rinse the salt rub off the meat, pat it dry, and add it to the pan
with the melted fat. You can cook the meat on the stove top or in the oven. Either way you should just
see a few occasional bubbles coming up to the surface and the fat should stay around 190°. Cook slowly
for several hours until the meat is tender enough to pull easily from the bone.

Let the meat cool to room temperature while still in the fat. Transfer the meat into a container for long-
term storage and cover with the melted fat. The fat should completely cover the meat. This can be
refrigerated for several weeks. The flavor will continue to improve with age.

Conserve
A conserve, or whole fruit jam,[9] is a preserve made of fruit stewed in sugar. Traditional whole fruit
preserves are particularly popular in Eastern Europe (Russia, Ukraine, Belarus) where they are
 called varenye, the Baltic region where they're known by a native name in each of the countries
(Lithuanian: uogienė, Latvian: ievārījums, Estonian: moos, Romanian: dulceață), as well as in many
regions of Western, Central and Southern Asia, where they are referred to as murabba.
Often the making of conserves can be trickier than making a standard jam; it requires cooking or
sometimes steeping in the hot sugar mixture for just enough time to allow the flavour to be extracted
from the fruit,[10] and sugar to penetrate the fruit; and not cooking too long such that the fruit will break
down and liquify. This process can also be achieved by spreading the dry sugar over raw fruit in
layers, and leaving for several hours to steep into the fruit, then just heating the resulting mixture
only to bring to the setting point.[9][11] As a result of this minimal cooking, some fruits are not
particularly suitable for making into conserves, because they require cooking for longer periods to
avoid issues such as tough skins.[10] Currants and gooseberries, and a number of plums are among
these fruits.
Because of this shorter cooking period, not as much pectin will be released from the fruit, and as
such, conserves (particularly home-made conserves) will sometimes be slightly softer set than some
jams.[11]
An alternative definition holds that conserves are preserves made from a mixture of fruits or
vegetables. Conserves may also include dried fruit or nuts.

INGREDIENTS

 4 cups fresh strawberries (about 1 pound),

hulled, halved
 3/4 cup superfine sugar
 Peel (with white pith) of 1/2 lemon

PROCEDURES:
1.Wash your produce. Thoroughly wash any fruits or vegetables you will use to remove dirt
and debris. First, rinse the produce in cold water for a few seconds. Next, scrub any hardy
produce with a vegetable brush to remove stubborn dirt.

2.Cut the vegetables into chunks. Consider what size would be best for your chutney. For
example, if you’re planning on pureeing your chutney, the size of the vegetable isn’t
important. Alternatively, if you’re not going to puree it, consider cutting the vegetables
into easy-to-eat, uniform cubes.
3.Place the ingredients into the stock pot. Combine the vinegar, sugar, base produce, and
seasonings into your stock pot. Gently stir the mixture to incorporate the ingredients. Next, place
your stock pot on the stove.
4. Bring the mixture to a boil. Continue to heat the mixture for ten to fifteen minutes over
medium-high heat. Bring the mixture to a boil, stirring continuously. After the mixture begins
boiling, the sugar will dissolve into the vinegar.
5. Simmer until the mixture becomes thick. After the sugar dissolves, reduce the heat to
medium low. Allow the mixture to simmer for 45 minutes to an hour.[6] Test the thickness of the
mixture before removing it from the heat. You should be able to remove a spoonful of the
chutney to create a small crater without any liquid filling it in.
6. Turn off the heat. Allow the chutney to cool for ten to fifteen minutes, stirring occasionally. If
desired, use a stick blender to safely puree the chutney. If you decide to use a blender, puree
the food in small batches and cover the blender in a towel. Otherwise, the blender will spray hot
chutney everywhere.
7. Sterilize your canning jars. Some canning jars come with specific instructions for
sterilization. If not, simply submerge the cans in boiling water for ten minutes. Take the lids off
the jars before submerging them and add them to the boiling water. Use tongs to safely remove
the jars and lids from the water.
8.Transfer the chutney to the canning jars. Carefully spoon your chutney into the jars,
leaving about ½ inch of space at the top. Next, place the lid on the jar and seal it tightly. The lid
will protect the food from bacteria and other debris
9. Seal the jars. You can use a boiling water bath canner or a clean stock pot. If you use a
boiling water bath canner, follow the manufacturer instructions. Otherwise, choose a large deep
stock pot and place a small baking rack on the bottom. Set the filled jars in the pot on top of the
baking rack and completely submerge them in water.[11] Bring the water to a boil and heat the
jars for ten minutes.
10. Let the jars cool. First, lay a clean dish towel on your counter or tabletop. After the jars are
done heating, remove them from the hot water bath with tongs and place them on the towel.
Allow the jars to sit undisturbed for twelve to twenty four hours.
11. Check the seal. Once the jars cool, test the seal on the jars. To do so, press down on the
lid. The lid shouldn’t flex or bulge. Next, try lifting the lid away with your fingertips. If the lid
doesn’t budge, your jar is properly sealed.
12. Mature the chutney. Place your chutney in a dark, room-temperature place, such as a
pantry or under your sink. Next, allow your chutney to ferment for two to three months. Don’t
open the jar until you’re ready to eat it. The longer you let it sit, the better it will taste.
13. Open the jar and check for spoilage. Once your chutney is done maturing, open the jar to
check for spoilage. If you consume spoiled canned goods, you can contract Botulism, a
potentially fatal illness. If you notice any warning signs, throw your chutney away. Warning signs
include:

14. Store opened jars in the refrigerator. You can keep your opened chutney in the
refrigerator for up to four weeks.[16] After four weeks have passed, discard any uneaten
chutney.
R E CI P E :
Combine all ingredients in a heavy, wide pot. Cover; let sit at room temperature, stirring
occasionally, for 2 hours. (The berries will ooze and sugar will dissolve.)
Bring strawberry mixture to a simmer over medium heat. Cook, stirring gently, until
strawberries are just tender, about 3 minutes. Using a slotted spoon, transfer
strawberries to 1 pint jar. Continue simmering liquid until it thickens into a syrupy
consistency, 1-2 minutes. Discard lemon peel and pour syrup over strawberries; seal and
let cool to room temperature. Chill for up to 1 month.

Fruit butter
Fruit butter is made by cooking down the fruit mixture until thick and sticky instead of
adding pectin to set the mixture as you do with jam. Spread on whole-grain toast or stir
into plain yogurt. Butters are supposed to be smooth and well, buttery, so we prefer to
peel stone fruit, such as apricots, nectarines, peaches, and apples and pears. If you’re
making a butter with “seedy” berries, such as blackberries, raspberries or even
blueberries, you can puree the butter and pass it through a sieve for the smoothest
result. Try the combination of blueberries with lime juice and zest or plums with orange
juice and zest.
INGREDIENTS

 6 cups prepared fresh fruit, peeled if desired

(see Tip)
 1 cup water
 1/2-1 cup granulated sugar, or brown sugar
(see Note)
 1 tablespoon freshly grated lemon, lime or
orange zest, (optional)
 1/4 cup lemon, lime or orange juice, (optional)
PROCEDURES:
Combine fruit, water and sugar to taste in a Dutch oven; add citrus zest and juice if using. Bring
to a boil over high heat. Reduce heat to maintain a lively simmer and cook, mashing the fruit
and stirring occasionally at first and then often as it thickens, until the mixture is very thick, 20
minutes to 1 hour (depending on the type of fruit). To test doneness, put a spoonful of fruit
butter on a plate. If no liquid seeps from the edges, it’s done. Return to a simmer to thicken
more if necessary. For very smooth fruit butter, puree in a food processor or blender, then strain
and push the mixture through a sieve before storing.If freezing or refrigerating, ladle the fruit
butter into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let
the jars stand at room temperature until cool before refrigerating or freezing. Or process in a
water bath to store at room temperature (see Tip).

Tip: How to Prep & Measure Fruit—Berries: Remove stems; hull strawberries. Measure whole.
Cherries: Remove stems and pits; halve. Measure halves. Peaches, Nectarines & Plums: Peel if
desired. Cut into 1/2-inch pieces; discard pits. Measure pieces. Apples, Pears & other fruit: Peel
if desired. Quarter, remove seeds and cut into 1/2-inch pieces. Measure pieces. To peel
stone fruit, dip them in boiling water for about 1 minute to loosen their skins. Let cool slightly,
then remove the skins with a paring knife. Note: 3/4 cup maple syrup (or honey) or 1/2-1 cup
Splenda Granular can be used in place of 1 cup sugar. Tip: Processing in a boiling water bath
ensures safe storage at room temperature for up to a year. For step-by-step pictures and
instructions, go to eatingwell.com/kitchentips.

RECIPE:

1.Combine fruit, water and sugar to taste in a Dutch oven; add citrus zest and juice if using. Bring to a
boil over high heat. Reduce heat to maintain a lively simmer and cook, mashing the fruit and stirring
occasionally at first and then often as it thickens, until the mixture is very thick, 20 minutes to 1 hour
(depending on the type of fruit). To test doneness, put a spoonful of fruit butter on a plate. If no liquid
seeps from the edges, it's done. Return to a simmer to thicken more if necessary. For very smooth
fruit butter, puree in a food processor or blender, then strain and push the mixture through a sieve
before storing.

2.If freezing or refrigerating, ladle the fruit butter into clean canning jars to within ½ inch of the rim.
Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating
or freezing. Or process in a water bath to store at room temperature (see Tip).

Fruit curd
Fruit curd is a dessert topping and spread usually made with lemon, lime, orange, or raspberry.The
basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together
until thick and then allowed to cool, forming a soft, smooth, intensely flavored spread. Some recipes
also include egg whites or butter.

Ingredients
1 cup citrus juice or berry/fruit puree
Zest of 2 citrus fruit, if applicable
1 cup sugar
6 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, cut into bits

PROCEDURE:

Step 1:Cream together the butter, sugar, eggs, and

juice with a hand or stand mixer. It'll look a little separated at this point, but that's OK.
Step 2:Transfer the mixture into a small to medium saucepot over low heat.
Step 3:Let the mixture warm slowly over low heat, and stir it frequently. For me, the curd usually
comes together in about 7 to 10 minutes, but your cooking vessels and stovetop may vary
slightly. The curd is done when it's thickened to the point that it coats the back of a spoon.
 Step 4:Transfer the curd to a jar or bowl, stirring occasionally to allow steam to escape. If flecks
of egg white appear, strain through a fine mesh strainer to remove them.
Step 5:Let cool in the refrigerator for at least an hour. The curd will thicken further as it cools.
Step 6:Enjoy on toast, scones, over ice cream, or just by the spoonful. Curd!
RECIPE:

Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the
butter and cook over moderately-low heat, whisking frequently, until the curd is thick
enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or
sieve to remove any cooked egg bits. Transfer the curd to a bowl, cover its surface with
plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold. Cook's
Note: Try making curd with any citrus fruit, like limes, oranges, grapefruit, tangerines,
etc. You can also make curd with purees of berries such as raspberries or blackberries.
RECIPE:

1. Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the
butter and cook over moderately-low heat, whisking frequently, until the curd is thick
enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve
to remove any cooked egg bits. Transfer the curd to a bowl, cover its surface with plastic
wrap to prevent a skin from forming and chill at least 1 hour, until cold. Cook's Note: Try
making curd with any citrus fruit, like limes, oranges, grapefruit, tangerines, etc. You can
also make curd with purees of berries such as raspberries or blackberries.;

Fruit spread
Although the FDA has Requirements for Specific Standardized Fruit Butters, Jellies,
Preserves, and Related Products,[16] there is no specification of the meaning of the
term Fruit spread. Although some assert it refers to a jam or preserve with no added
sugar,[17][18] there are many fruit spreads by leading manufacturers that do contain added
sugar. This can be easily verified by searching the listings under fruit spread on
common web sites, such as those of Amazon or Walmart, or to look at the ingredient
list[19] and nutritional information[20] on specific fruit spread products.

Fruit Spread Recipes

Apple Butter Yield: 8 to 9 pints
* 8 pounds apples
* 2 cups vinegar
* 2 cups sweet cider
* 2 1/4 cups sugar
* 2 1/4 cups brown sugar
* 2 tablespoons ground cinnamon
* 1 tablespoon ground cloves
RECIPE:

First step: prepare fruits

 Organic oranges: use a vegetable peeler to remove the outer peel (the colorful part). With a pairing
knife, thinly slice this peel into matchstick, and set aside. Using the knife or vegetable peeler, remove
the white foamy skin around the fruit and discard it. Separate the fruit into sections, removing as
much white threads as you can. Cut the sections into smallish cubes, and add it to the thinly sliced
peels.
 Regular (non-organic) oranges, for juice only:
 If you have a juicer: use normally to collect juice and small pieces of pulp.
 If you don’t have a juicer: peel and separate into sections, removing as much of the white skin as you
can (but it doesn’t have to be perfect). Place in blender and reduce to a puree. Strain to collect the
juice only.
 If your oranges have a lot of seeds, keep them aside and place them in a muslin cloth tied with
kitchen string or a tea paper filter. You will use it as a thickener for the spread. If your oranges don’t
have a lot of seeds, it’s ok, just skip that part (the spread might be a little more liquid – or you can
boil it longer to thicken).

Second step: cook and jar

Place the juice, pulp/skin and the seed bag (if using) in a large pot. Make a note the volume (sometimes
pots have a measuring line, or stick a spoon vertically into the pot and note how high the liquid goes
up to).

Bring to a light boil, and let reduce to a third (if you are only using organic oranges) or to a half (if you
are using organic oranges + orange juice). Make sure the bottom doesn’t burn by whisking every now
and then, reducing the heat if necessary.

During this time, sterilize your jars and lids by boiling them in a large volume of water for 10 min, or
running them in a hot dishwasher, or pressuring them in the InstantPot for 5min. Remove carefully
(don’t touch the inside or jars and lids!) and let cool on a clean tea towel. Clean a ladle with hot soapy
water and let dry.

Once the fruits have reduced, taste it: if it is very bitter, you can adjust by adding sugar and tasting it
again. Remove the seed bag.

With the pot still gently boiling, use the ladle to fill the jars with the hot spread: let 2-3mm headspace,
clean the rim with a paper towel, and place the lid. Secure with a ring. Proceed one jar at the time, to
ensure the lids are on while the jar’s content is still piping hot.

Let cool: between a few minutes and up to 8h, you will hear the jars “pop” as they are sealing. If a jar
isn’t sealed after 8h, place it in the fridge and use first.

PROCEDURE:
To prepare pulp, quarter and core apples, but do not peel. Cook apples slowly in vinegar and
cider until tender. Press fruit through a strainer or food mill.
To prepare butter, put apple pulp in a large kettle. Add sugar and spices. Cook slowly until thick,
about 1 hour, stirring frequently. To test for doneness, remove a spoonful and hold it away from
steam for 2 minutes. If apple butter remains mounded on the spoon, it’s done. Or, spoon a small
quantity of apple butter onto a plate. When a rim of liquid does not form around the edge of the
butter, it has been cooked adequately and is ready for canning.
Immediately fill sterile, half pint or pint jars, leaving 1/4 inch head space. Wipe rims, adjust lids
and process in a boiling water canner for 5 minutes if at altitudes of less than 1000 feet, or for 10
minutes if altitude is above 1000 feet.
Mix juice and water in saucepan. Add pectin and bring to a boil. Add sugar all at once. Bring to a
full rolling boil, stirring constantly. Boil hard for 1 minute. Remove from heat and skim off foam
with a metal spoon. Immediately fill sterile jars, leaving 1/4 inch headspace. Wipe rims, adjust
lids and heat process in a boiling water canner for 5 minutes if at altitudes of less than 1000 feet,
or for 10 minutes if altitude is above 1000 feet.
Jam
Jam typically contains both the juice and flesh of a fruit or vegetable,[22] although one
cookbook defines it as a cooked and jelled puree.[1] The term "jam" refers to a product
made of whole fruit cut into pieces or crushed, then heated with water and sugar to
activate its pectin before being put into containers:
"Jams are usually made from pulp and juice of one fruit, rather than a
combination of several fruits. Berries and other small fruits are most frequently
used, though larger fruits such as apricots, peaches, or plums cut into small
pieces or crushed are also used for jams. Good jam has a soft even consistency
without distinct pieces of fruit, a bright color, a good fruit flavor and a semi-jellied
texture that is easy to spread but has no free liquid.
Jam is created by boiling fruit, fruit pulp or canned fruit with water to and adding a
sweetening ingredient. In Canada, jam must contain at least 45% of the named fruit
and 66% water soluble solids. Jam may contain small amounts of pectin, pectinous
preparation or acid ingredients if there is a deficiency in natural pectin. In Canada,
Jam may also contain a class II preservative, a pH adjusting agent, an antifoaming
agent and cannot contain any apple or rhubarb.[
PROCEDURE:
Step 1 - Pick the berries! (or buy them already picked)
It's fun to go pick your own and you can obviously get better quality ones!
At right is a picture I took of wild blackberries - they are plentiful in late June throughout
Georgia. I usually look in rural north Georgia.
I prefer to grow my own; which is really easy - but that does take some space and time.

Step 2 - Wash the jars and lids

Now's a good time to get the jars ready, so you won't be rushed later. The dishwasher is fine for
the jars; especially if it has a "sanitize" cycle, the water bath processing will sanitize them as well
as the contents! If you don't have a dishwasher with a sanitize cycle, you can wash the containers
in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars
in hot water until they are used.
NOTE: If a canning recipe calls for 10 minutes or more of process time in the canner, then the
jars do not need to be "sanitized" before filling them. But really, sanitizing them first is just good
hygeine and common sense!Put the lids into a pan of hot, but not quite boiling water (that's what
the manufacturer's recommend) for 10 minutes, and use the magnetic "lid lifter wand" to pull
them out. Leave the jars in the dishwasher on "heated dry" until you are ready to use them.
Keeping them hot will prevent the jars from breaking when you fill them with the hot jam.

Step 3 -Wash and hull the fruit!

I'm sure you can figure out how to wash the fruit in plain cold water.
With strawberries you must remove the hulls. With other berries, just pick off any stems and
leaves.

Step 4 - Crush the fruit

Then you just mush them up a bit - not completely crushed, but mostly. Most people seem to like
large chunks of fruit but crushing them releases the natural pectin so it can thicken. You'll need
about 6 cups, mushed up.

Step 5 - Measure out the sugar

Depending upon which type of jam you're making (strawberry, blackberry, raspberry, apricot,
peach, grape, etc.) you will need to use a different amount of sugar, jam and pectin. The precise
 measurements are found in each and every box of pectin sold. For most fruit; like berries, with
the low sugar pectin, you'll need 4 cups of sugar. With regular pectin, about 7 cups of sugar. Mix
the dry pectin with about 1/4 cup of sugar and Keep this separate from the rest of the sugar. If
you are not using sugar, you'll just have to stir more vigorously to prevent the pectin from
clumping. This helps to keep the pectin from clumping up and allows it to mix better!
If you would rather try to make jam with no added sugar, click here for those directions!

Step 6 - Mix the berries with the pectin and cook to a full
boil
Stir the pectin into the berries and put the mix in a big pot on the stove over medium to high heat (stir
often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil (the kind that
cannot be stirred away).

Why use pectin? You may run into grandmotherly types who sniff "I never used pectin!" at you. Well,
sure, and their generation took a horse and buggy to work, died of smallpox and ate canned meat and
green beans that tastes like wet newspapers. Old fashioned ways are not always better nor
healthier. Pectin, which occurs naturally in fruit, is what makes the jam "set" or thicken. The pectin you
buy is just natural apple pectin, more concentrated. Using pectin dramatically reduces the cooking time,
which helps to preserve the vitamins and flavor of the fruit, and uses much less added sugar. But, hey, if
you want to stand there and stir for hours, cooking the flavor away, who am I to stop you! :) Having said
that, there are some fruits that have naturally high amounts of pectin.

INGREDIENTS:

 3 pounds fruit (see options, below), cut into

1-inch chunks if large, stone fruit pitted
 1 1/2 pounds sugar (3 1/3 cups)
 Coarse salt
 2 tablespoons fresh lemon juice

RECIPE:

1. Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring
to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add
lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show
at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam
from top.

2. Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely.
Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

Jelly
The main difference between jam and
jelly is that jelly is cooked with fruit
juice instead of real fruit. This creates a
clear, spreadable goo. Sometimes the
fruits are cooked and then used to
extract the juice via a jelly bag that
ensures no slippage of any fruit pieces.
Once the juice is collected, it is boiled
with sugar and pectin to help form its
shape.

PROCEDURES:
The process of jelly making is of 2 types batch process and continuous process

1. Batch process of Jelly Making-The ingredients water, fruit juice or fruit pulp are poured
into the vessel and then the mixture is stirred. A separation should be prevented when
using a pectin-sugar mixture. The boiling point of the solution is maintained till pectin is
added. The mixture is boiled till total soluble solids are reached. Then it is cooled to
80℃. And flavor color, is added at the end of the process.

2. Continuous Process-In continuous production instead of pectin powder

pectin solution is used which is s mixed with sugar, sugar syrup, water and
fruit juice or fruit pulp and are heated to dissolve the ingredients and mixed
in vacuum station.

RECIPE:
1. Clean grapes and remove the stems, discarding any old shriveled grapes.
2. Mash the grapes with a potato masher (or fork), so the juice begins to flow.
Alternatively, pulse in a food processor.
3. Place grapes in a heavy-bottomed pot, add 1 cup of water and bring to a boil
over high heat. Lower to a simmer and continue cooking for 10 minutes.
4. Strain juice from whole pieces of pulp using a cheesecloth or jelly strainer,
you should be left with 5 cups of juice. If not, you can add some more water.
5. Transfer juice to a pot and stir in pectin. Bring to a full rolling boil over
medium heat, then add sugar and salt. Return to boil for another minute,
stirring constantly.
6. Remove from heat, skim off foam, and ladle hot jam into sterilized canning
jars. Let cool completely to room temperature if storing in the fridge (up to
one month), otherwise proceed with a canning recipe for longer storage.

Note: If you are using liquid pectin, add to the boiling mixture closer to the end of
the cooking process.

Marmalade
Nowadays, marmalade is known as a citrus-based fruit preserve, made with the
peels or rinds of citrus fruits. Originally, it was known as a spread made with
quince fruits. The true origin of marmalade is still a debated topic. After the 18th
century, oranges from Seville gained their fame as the main fruit used for making
marmalade.The taste can be sweet and sour, but can also have a mild bitterness.
Enjoy it with some savoury vegetables or as a glaze for meat, and you'll soon
realize marmalade pairs well with just about anything.

PROCEDURES:
 Gather Your Supplies The delicious candied, jellied citrus zest that is
homemade marmalade isn't come by without a bit of work. Most of it is rather
pleasant if you like to be in the kitchen, however, and the results are divine.

Before you start, click through the steps (15 looks like a lot, we know, but we've
included pictures of each and every step so you'll know what to look for along the
way) to familiarize yourself with the process. If you've never canned anything
before, you will also want to check out 10 steps to easy home canning.

After preparing yourself mentally, gather the ingredients:

 5 pounds of citrus fruits such as oranges, lemons, and grapefruit (choose

fruit that feels heavy for its size!)
 6 cups sugar

Then gather the equipment:

 paring knife
 2 large bowls
 large pot
 cheesecloth
 candy thermometer (not
necessary, but helpful)
 ladle
 3-pint jars with lids
 canning kettle
 jar rack (not necessary, but helpful)

*Traditionally bitter, or Seville, oranges are used for marmalade. We find other
types work fine. If you're lucky enough to have blood oranges on hand, they make
beautiful marmalade!

Remove Zest From Fruit

Many marmalade recipes will have you remove the peel, boil it once, twice, or
three times, and then separate the tasty and colorful zest from the bitter white pith.
We prefer to leave the pith out of the equation from the beginning.

Use a sharp peeler or paring knife to carefully cut off the zest from each piece of
fruit. Leave as much of the bitter pith–the spongy white stuff between the bright
zest and the fruit–behind as possible. If you cut a piece of zest off with much pith
attached to it, take the time to lay the piece of zest flat on the cutting surface and
scrape the pith off.

Chop Zest Gather the strips of zest into manageable piles of 5 to 10 and chop the
zest. If you like chunky marmalade, cut the pieces bite-size. For a more spreadable
consistency, cut the zest into ribbon-like strips.

Cut Ends From Fruit and Remove Pith

Some marmalade recipes have you just juice the fruit, but we like to cut the pith off
the orange or grapefruit sections and separate from the membranes and include
whole fruit pieces in the marmalade. To do this, first, you need to cut the ends from
the fruits – being sure to cut away enough of each end to expose the fruit
underneath the white pith.
Working with one orange or grapefruit at a time, set a fruit on its cut end and use a
sharp knife to cut off the white pith from the outside. Be aggressive—you really
don't want any of the pith left on the fruit, it really is terribly bitter.

Cut Fruit Into Sections Working over a large bowl to catch the juices that will
inevitably dribble down your hand, hold the peeled orange or grapefruit in one
hand and use a sharp paring knife to cut the sections out, letting the sections drop
into the bowl below. This peel- and membrane-free sections are also called
"supremes."

When you come across seeds, pick them out and set them aside – you'll actually
use them later!

For more specific instructions, check out hocitrus fruit.w to section

Squeeze out Any Juice Left

Once you've cut the sections out of each fruit, you'll be left with a handful of the
membrane that separates citrus sections. It may surprise you, but you'll be using
these, so don't throw them away. Before you set it aside, though, squeeze as much
of the juice out of it, into the bowl with the sections or "supremes," as you can.

Oranges and Grapefruit Prepared to Make Marmalade

This isn't so much a step, as a check-in. At this point, you should have a pile of
chopped zest, a bunch of orange and/or grapefruit sections that are fully peeled, a
group of squeezed-out membranes and seeds, and a pile of pith (this past group can
be thrown away).

Cook the Zest and Fruit Put the zest, fruit and accumulated juices, 4 cups of
water, and 6 cups of sugar into a large, heavy pot. Stir to dissolve the sugar a bit
and bring everything to a boil.

If you plan to hot-water process the jars of marmalade, fill a canning kettle with
water and bring it to a boil. Note that you don't have to process the jars, they will
keep just fine in a fridge. Processing will allow you to store the jars in a cupboard
instead of the fridge.

Prepare the Membranes and Seeds It may seem weird that we've had you set the
icky membranes and bitter seeds aside, but these parts of citrus contain pectin,
which is a natural thickener and is what will "set" the marmalade.You can use a
pre-made "jelly bag" of muslin, but we like to simply put the membranes and seeds
in a double-layer of cheesecloth. Lay a large double-layer of cheesecloth in a
medium bowl and add the membranes and seeds on top.Tie the ends of the
cheesecloth together so the membranes and seeds are held inside to make a "pectin
bag."
Add Pectin Bag to Cooking Marmalade Add the "pectin bag" to the zest, fruit,
juice, and sugar already cooking.Put a few plates in the freezer—you'll use them to
test the marmalade later.

Bring Marmalade to Temperature For the final marmalade to set, it needs to be

brought up to 220F and held at that temperature for at least 5 minutes. A candy
thermometer is very helpful with this, but not necessary. It is totally possible to
make marmalade without one, however, you'll just need to do a lot more of the "set
tests" in the next step.If you plan to hot-water process the marmalade at the end,
use this time to sterilize the jars and lids by submerging them in the boiling water
in the canning kettle for 10 minutes.

Test the "Set" of the Marmalade After the marmalade has reached 220 F and
stayed there for 5 minutes, do a "set test" by dropping a dollop of the mixture on
one of the chilled plates you set in the freezer earlier. Let it sit for a minute, swirl
the plate to spread the marmalade, then drag your finger through the mixture—"
set" marmalade will leave a clean track behind it.

Remove Pectin Bag and Let Marmalade Sit Remove the cheesecloth pectin bag
from the marmalade—use a large spoon to press the bag against the side of the pot
to get as much of the marmalade out of the bag as possible. Discard cheesecloth
bag and its contents.

Remove pot from heat and let marmalade mixture sit for about 5 minutes before
transferring it to jars.

Transfer Marmalade to Jars (and Process)

Give the marmalade a good stir to distribute the pieces of zest throughout the
mixture. Use a clean ladle to transfer the marmalade to jars, leaving about 1/2 inch
of headspace at the top. This recipe makes almost exactly 3 pints - put any extra in
a small jar or bowl to cover and keep in the fridge (it isn't safe to process jars that
aren't fairly full).

Put lids on jars. If canning, use a jar rack if you have one, to lower the filled jars
into the boiling water in the canning kettle. Make sure there is at least an inch of
water over the jars. Boil for ten minutes, lift jars out of the water and let cool.
Marmalade will keep, in a cool but dry dark place for up to a year. Once opened,
keep jars in the fridge.

If not canning, let jars cool to room temperature before putting them in the fridge.

There are plenty of delicious ways to use marmalade, but our favorite is to spread
it on these homemade buttermilk scones.

RECIPE:
Step 1-Peel oranges, and cut rind into thin strips. Chop pulp, discarding seeds. Cut lemons into
thin slices, discarding seeds.
Step 2-Combine orange rind, chopped pulp, lemon slices, and 4 cups water in a large Dutch
oven; bring to a boil. Reduce heat, and simmer 15 minutes. Remove from heat; cover and chill 8
hours or overnight.
Step 3-Combine fruit mixture and sugar in a Dutch oven; bring to a boil. Reduce heat, and
simmer, stirring occasionally, 1 1/2 hours or until a candy thermometer registers 215°.
Step 4-Pack hot marmalade into hot sterilized jars, filling to 1/4 inch from top. Remove air
bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Step 5-Process in boiling water bath 5 minutes.

Compote
Imagine the opposite of jelly and that’s basically what you have with compote.
Whole pieces of fruit are cooked down in sugar syrup without any additional
thickeners (i.e. pectin). Unlike jam, in which the fruit matter is broken up into a
more spreadable form, the fruit in compote is left whole and will occasionally
include savory spices, like black
pepper or cinnamon.

Ingredients

900 g (2lb) stoned cherries (see Cherry

tip)
125 g (4oz) caster sugar
15 ml (1tbsp) kirsch
15 ml (1tbsp) water

PROCEDURE:

1. Place cherries in a pan with caster sugar and water. Bring to the boil slowly,
then cover and simmer for 5-10min or until tender.
2. Drain, reserving the syrup, then process syrup and half the cherries in a food
blender until smooth (sieve if necessary). Stir in kirsch and the reserved
cherries. Chill for 2-3hr.Prepare ahead.Complete the recipe up to three days
ahead.

RECIPE:
Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and
cornstarch. Whisk in the orange, lemon and pineapple juices until smooth. Cook and stir
over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove
from the heat; set aside.
In a large bowl, combine the fruits. Pour warm sauce over the fruit; stir gently to coat.
Cover and refrigerate.
Nutrition Facts
1 cup: 89 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 23g carbohydrate
(19g sugars, 1g fiber), 0 protein