Ok. I’m back. Time to continue non-canine activities. I had been considering which recipe to create this week and thought I’d post one that you can appreciate for a long time jam!
I took a canning course on the Culinary Institute recently. The average age group of the course was rather high – I guess canning is an old-fashioned and relatively quaint pursuit. I’ve always been interested in canning – more for the endless gift-giving opportunities it affords than for protecting out-of-season items, but have not tried it for concern with poisoning my gift recipients. It seems incorrect canning could conveniently result in botulism and result in certain death – oh my! THEREFORE I took a class to understand proper strategies and handling and am today cautiously positive about my capability to impart pleasure without harm.
I always thought canning required a whole lot of tools and space, but actually you need relatively few items – at most basic level, proper canning jars and lids and a pot large more than enough to fill with enough water to pay the jars by several ins. We concentrated on canning high-acid foods (pH worth 4.6 or lower) which require heat control to 212 levels Fahrenheit and may therefore be processed utilizing a simple boiling water canner for any specified period of time. Low acidity foods must be processed at temperatures of 240 degrees Fahrenheit to damage parasites and follow an entirely different process that is even more involved and was not covered in our course. High-acid foods include fruits, jams, jellies, pickles, relishes, chutneys, vinegars, etc.
Canning requires precisely carrying out a strict set of directions that can’t be altered with the novice. This means sticking with the exact glucose content material and jar size specified in the recipe as both are specifically related to the processing period specified.
I recently read an excellent post on the process on Andrea’s Recipe Box that i will reference so as not to do it again the same information available there.
My favorite recipe was for Apricot Jam which is my all-time favorite jam. I’m thrilled to get Ball’s Blue Publication of Canning (discover my sidebar for an Amazon hyperlink) to explore even more great meals and ideas. Even if you don’t want to enterprise into canning, you can obviously make the jam and refrigerate it for a few weeks. If you opt to can, your jam could keep for the year in a dark, great place.
(Makes about 4 pints)
2 quarts pitted and crushed apricots (you don’t need to chop – huge pieces will certainly reduce to a nice size and provide great texture)
2 mugs dried apricots, roughly chopped
¼ cup lemon juice
2 mugs granulated sugar
Combine new apricots, dried apricots and lemon juice in a large pot over medium heat. Gradually mix in sugars and gluten free keto strawberry shortcake increase warmth to high, stirring frequently until dense. Ladle sizzling hot apricot jam into hot jars, departing ¼ inch headspace. Remove air bubbles, alter lids and procedure a quarter-hour in boiling water canner.
Submitted by Sabra
Happy you and yopur dishes are back. The apricot jam noises delicious as well as your photo of it really is superb. Your formula doesn’t look like too difficult so I can provide it a try. But I’ve a issue. Could Splenda end up being substituted for the sugars for those people who have to help keep a careful eyesight on the amount of sugar we eat? Thanks.
You could definitely swap in splenda unless you anticipate canning. I’d not dare suggest that you could safely do that if you do. You should check one of the USDA sites: or or together with your local COOP for guidelines.
Cooking (and feeding on) is really a passion. I love to discover new methods and dishes. I love tackling a fresh recipe. I love food preparation for others. I have a deep curiosity all things meals: the chemistry and process of cooking, the artwork of demonstration, and the overall aesthetics of a meal.
What started as a passion for cooking, as a result, in addition has blossomed right into a deep curiosity about exploring the visual artwork of meals via food photography (after all, we eat with our eyes first).