Pickling and Preserving

Appears in

Published 2007

About

For the most intricate details involved in pickling and preserving fruits, berries, and vegetables, I’ve found no better sources than the excellent booklets provided by the manufacturers of canning jars and processors of pectins. Although the headnotes to the preserve and pickling recipes in this book are pretty explicit about dealing with the various major ingredients and cooking techniques, I do have a few tips that can help guarantee success.

Always use the highest-quality fresh fruits and vegetables, preferably picked just before canning.
Never attempt to can vast quantities at a time, only amounts you can work with easily and comfortably in the kitchen.
Measure or weigh ingredients exactly to avoid cooking distortions and the temptation to over- or under-pack the jars.
Pack and seal the jars one at a time (allowing about ¼ inch of head space at the tops) so there is no chance of the boiling hot ingredients and liquid cooling and the jars not sealing properly when capped.
Make sure the liquid covers the solids completely.
Before sealing the jars, carefully wipe the edges clean with a damp cloth or wet paper towel.
The lids will ping when a jar is sealed airtight. Another test is to press down on the lid after about 1 hour: if the jar is sealed, the lid will be very firm; if the lid can be pressed down, store the jar in the refrigerator.
All pickles and preserves should be allowed to age a month or longer to allow the flavors to mellow.
Never try to reuse rubber jar lids for canning.

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Part of

Introduction

Special Cooking Techniques

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