Preserving equipment

1 servings

Ingredients

Quantity Ingredient
Puree food.

Directions

BLENDER AND/OR FOOD PROCESSO

CANNER: A large deep kettle with a rack or false bottom that keeps jars off the bottom of the pan. A lid is included. Holds 7 pints or 7 quarts. CONE SHAPED FOOD MILL: Use to separate pulp from puree. It will also hold a jelly bag for draining juices from fruit. FOOD GRINDER: Use to grind fruit rinds for marmalades, or vegetable for relishes so that they don't become too mushy. JAR TONGS: To lift hot jars by their necks. JARS: A half pint refers to a 1 cup jar. A pint refers to a 2 cups jar. A quart refers to a 4 cup jar. New metric jars, 500ml (just over 2 cups) and 1 litre are now on the market.

LABELS: Use to identify the contents and to date each jar. LARGE POT OR PRESERVING PAN: Aluminium or stainless steel pots are suitbable to use and should be large enough to hold four times the volume to be cooked. Enamel pots are not recommended as they get very hot and cause food to scorch. The pan must be large enough to allow for the huge expansion when cooking jelly at a full rolling boil. It should also be wide enough to allow for rapid evaporation of liquid when boiling down jams, chutneys, etc. LIDS: The snap lids are the best for sealing jars as you know very soon whether or not each jar is sealed. Wipe rims clean. As the contents of the jar cool, a vacuum forms ensuring a good seal. To secure lids, follow instructions that come with the lids. SCALE: A small kitchen scale is a useful item.

it should be able to weigh up to 5 or 6 pounds of food. SPICE BAG: A double layer cheesecloth bag can be used for whole spices. A solid cotton bag should be used if spice mixxture contains seeds, so they won't go through the cloth. SPOONS: Use long handled spoons for deep pot stirring and slotted spoons for removing food from hot liquid.

TONGS: To lift lids from hot water. UNBLEACHED COTTON AND CHEESECLOTH: To make jelly bags and spice bags. WIDE MOUTH METAL CANNING FUNNEL: A big hlep for filling jars. it fits inside the neck of the jar and keeps the jar rims clean. Origin: Preserves, by Jean Pare. Shared by: Sharon Stevens, Aug/95.

Submitted By SHARON STEVENS On 08-23-95

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