Preserving Your Surplus
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To share ways of preserving what you've grown such as bottling, freezing, dehydrating.
Members: 302
Latest Activity: Jun 12
Jars: their are two types of jars (NZ). The old agee jars have an extra, thick glass rim about a centimetre below the top and need gold rings to screw down the seals, the 'new' jars need green rings to seal, see second picture. I inherited mine but I have often seen jars and rings in op shops. Perfit seals can be bought at the supermarket. Jars need sterilising immediately before using, I wash and then rinse them in very hot water and then put them in the oven at 75 degrees C upside down on the bottom rack the top rack may need to be removed . when they are dry they are ready. I get them out and fill them one at a time, as they are now very hot I use a rolled up teatowel as in third picture to hold them. Once they are filled with hot bubbling stewed fruit i place them on a wooden suface (a cold hard surface may cause the jars to crack). I use a small (1 pint / 1/2 litre) pyrex jug to scoop out the fruit from the pan and into the jars as this fills them quickly and easily.
SealsI have another small pot of water boiling on the stove, before I get a jar out of the oven I place a perfit seal in it (to sterilise). Once the jar is full to overflowing and placed on wooden surface, using tongs I place the seal on top and screw on the ring. I tighten it using a teatowel as it gets hot. As I fill jars and place them on the wooden surface I make sure they do not touch each other as I've been told this can also make them crack. As the jars cool the perfit seal should bow in the middle rather than being slightly raised, this shows It has successfully sealed.
Basic Fruit Bottling
Water I usually add as little water as possible just enough to cover the bottom of the pan well and bubble up through the fruit as a lot of juice comes out of the fruit.
Sugar i add sugar to taste after fruit has cooked slightly as I understand this gives more sweetness for less sugar added. Also I barely make it sweet as the longer the bottled fruit is stored the more the sugar content increases.
SealsI have another small pot of water boiling on the stove, before I get a jar out of the oven I place a perfit seal in it (to sterilise). Once the jar is full to overflowing and placed on wooden surface, using tongs I place the seal on top and screw on the ring. I tighten it using a teatowel as it gets hot. As I fill jars and place them on the wooden surface I make sure they do not touch each other as I've been told this can also make them crack. As the jars cool the perfit seal should bow in the middle rather than being slightly raised, this shows It has successfully sealed.
Basic Fruit Bottling
Water I usually add as little water as possible just enough to cover the bottom of the pan well and bubble up through the fruit as a lot of juice comes out of the fruit.
Sugar i add sugar to taste after fruit has cooked slightly as I understand this gives more sweetness for less sugar added. Also I barely make it sweet as the longer the bottled fruit is stored the more the sugar content increases.
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Comment Wall
Comment
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Comment by Lynn on January 29, 2011 at 5:40pm -
16 containers of pasta sauce made for the freezer. What a delightful way to use up excess vegetables with the burgeoning tomatoes. YUM!
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Comment by Steph Hamilton on January 27, 2011 at 10:13am -
Kelly, that sounds great! Am hoping there will be another farmer's market up in Albany soon so I can maybe meet some farmers and go direct! Will let you know how I get on!
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Comment by Kelly Ronayne on January 26, 2011 at 2:24pm -
Steph & Lisa - I'm also keen, I'll try and hunt something down too :)
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Comment by Lynn on January 26, 2011 at 12:36pm
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I've just made 4 litres of beautiful plum sauce. Am freezing beans today and making sweet cucumber pickles.
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Comment by Steph Clout on January 26, 2011 at 12:08pm -
Folks - you are making me hungry!! I found an awesome book called Preserving the Italian Way - from Australia. This is the book: http://www.preservingtheitalianway.com.au/ and you should be able to interloan it through the Auckland library system. So far we have made pickled beans, eggplant and courgettes. OMG they are beautiful. Highly recommended...now I want make your jams..oh dear, this is becoming addictive! No wonder im getting porky!!!!
;-) Steph
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Comment by Steph Hamilton on January 25, 2011 at 10:00pm
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Not yet Lisa! That sounds great though!! Will keep looking and get back to you if I find anything! Really keen to make the most of this great summer fruit we have in abundance, just don't know where to get it fresh (from grower) and economical!!
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Comment by Lisa L on January 25, 2011 at 9:31pm -
Steph - I too am on the look out for some organic fruit to bottle had any luck ? Happy to share courier costs if we can find something or share petrol costs, anyone else in auckland interested?
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Comment by Steph Hamilton on January 25, 2011 at 9:31pm
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I have just made some preserved lemons and I didn't process them in hot water to seal the jars. They were heavily brined and then topped up with oil and turned upside down like you did Lisa. They seem to be ok and taste yummy and the storage said to keep them in a cool dark place so just have them in the cupboard...so far so good!!
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Comment by Lisa L on January 25, 2011 at 9:22pm
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Had the same problem with preserved lemons first time but next time round made sure there was more salt and added lots more lemon juice so quite acidic. Then filled jar to the top and taped lid down and over the next few weeks turned it upside down each alternate week. Once opened it gets refrigerated and I always make sure the lemon is below the surface of the liquid. Been safely in the fridge for a few months now and still delicious. Hope this helps.
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Comment by Richard Grevers on January 25, 2011 at 2:19pm -
Kelly, it doesn't sound as though you have managed to exclude all the air. You could try the (Italian, I think) method of filling the jars with produce and oil or boiled (de-oxygenated) water, putting the lids on (not too tight) then immersing the jar in boiling water for half an hour to pasteurise it. (I've never attempted it myself - needs a really deep pot an uses a lot of energy). http://www.lmgtfy.com/?q=basic+principles+of+preserving+food
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