Preserving Your Surplus
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To share ways of preserving what you've grown such as bottling, freezing, dehydrating.
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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 50 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.
Discussion Forum
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Comment Wall
Comment
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Comment by Lynn on December 18, 2009 at 1:13pm - Lucky! My basil has gone straight to flower...the seedlings are only about 3 inches high!
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Comment by Yvonne Symons on December 18, 2009 at 10:54am - Picked a small basket full of basil and have frozen the basil, I thought I was going to get lots of ice cubes of basil, still it is the start of the season.
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Comment by Yvonne Symons on December 17, 2009 at 10:15am
- Yes thank you for that tip.
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Comment by Lynn on December 16, 2009 at 6:44pm
- Wonderful...thanks heaps!
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Comment by Megan on December 16, 2009 at 5:27pm -
They're also known as simmer mats and are only supposed to be used on a low heat. However, I have two of them and they're over 15 years old now and they sit between the element and the pot. I've always cooked with gas hobs but my mum uses an electric hob and they're equally effective on an electric element..
They will buckle slightly if used on full heat which I do when I'm jam making which is why I have two of them! However, doesn't seem to affect their performance. Also great for use under earthenware/claypots.
I've seen them at Mitre 10 and Milly's.
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Comment by Lynn on December 16, 2009 at 1:34pm
- A heat dispersing pad? I've never heard of them, Megan...where did you get it? and does it go between the element and the pot?
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Comment by Yvonne Symons on December 16, 2009 at 12:27pm
- Now that is interesting Megan I will look into that one.
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Comment by Megan on December 16, 2009 at 11:52am
- oops, I meant pots
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Comment by Megan on December 16, 2009 at 11:51am
- Yvonne, I often use a heat dispersing pad under my jam post when making jams that tend to catch easily (strawberry, plum and apricots are the usual culprits) and they're also handy when making chutney.
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Comment by Yvonne Symons on December 16, 2009 at 11:43am
- That is a thought Megan, I completely forgot about that side of things. Thank you for reminding me, mind you I really don't know how my preserves turn out half the time. Lynn I bet your jam taste great, what an unusual combination. I had a burnt pot bottom so I am hoping that the jam does 't taste burnt.
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Ooooby Market Stall
WE WILL BUY FOOD FROM YOUR GARDEN !
Ooooby Stall sells fruit & veg lovingly grown in local neighbourhood gardens.
With avid gardeners being the main contributors, the quality of produce is typically higher than most yet the prices are still good.
The first Stall is at the Grey Lynn Farmers Market, Auckland, each Sunday. (expt last of the month)
Bring any produce you can from your garden and we'll do a deal.
Not from around Auckland? Why not start an Ooooby Stall in your area? More info...
Photo courtesy of foodstyle.co.nz
First Edition Ooooby T's
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