What are the best tips for making canning?

canned food is a great way to have fresh fruit throughout the year. There are hundreds of pits, jelly, jam, and maintaining recipes online and recipe books that help determine the amount and time of cooking, but what makes a good jam really great is some professional tips. The best tips for canning production are the selection of the best fruit, ensuring that the equipment is sterilized, canned food cans in small doses with large equipment and experimenting with fun flavors. With a good basic recipe and several of these tips, there can be a large home jam for just a few hours.

Great cans start on the market or garden when the best fruit is available. Although some people can make excellent jams of slightly mature fruit, expert chefs say that the best color and taste come from uncrupted fruit at the top of the season. Find out when each fruit is on your main condition, check the FarmeboBo Guide. In most regions is the best time to preserveEven late in the spring until the end of the summer, when the berries and stone fruits are at their peak.

One of the most important steps in preservation is to ensure sterilization hygiene. Because canned food is stored for a long time, they are susceptible to bacterial accumulation, which can be harmful. Before they are used, containers and lids must be sterilized, as well as any equipment that comes into contact with jam, such as spoons or pots. Sterilize the containers and lids by passing the dishwasher to a high temperature, placed in boiling water for several minutes or filling the container with boiling water. After the canned foods, the vessel rims should be wiped and should be sealed firmly.

Although it may be tempting to double or triple recipes, it is easier to maintain a perfect consistency if you work in a small dose. Location of a large dose of ingredients in a single pot can change the cooking time; For exampleLad berries at the top may not be cooked at the same time as points towards the bottom. It is also more difficult to mix sugar, pectin and other ingredients to a perfectly uniform consistency at a larger dose. In addition to working with a small amount, consider using a large cooking pot. Since boiling cans tend to bubble, it helps to have a larger pot to prevent preservation overflow. One other important amount of canned quantity is to leave a small head room in each vessel in filling; The seals may occur when the containers are overcrowded.

beginners may be tempted to stay with basic recipes for one fruit, but an intrepid chef who keeps, should never be afraid of experimenting. Mixing the fruit and adding spices can lead to incredible results, even if a special disaster may occur. Consider mixing ripe plums with alternating or creating stone fruit of peaches, nectuarines and apricots. As long as the individual fruit is mature and properly prepared, it is likelythat the jam will be tasty, regardless of the mixture.