Post by eyeofthestorm on Jul 15, 2011 16:41:19 GMT -5
I first came across these directions on the Down to Earth blog (by Rhonda Hetzel - she's in Australia). I was so intrigued, after several attempts to buy the book she referenced, I just caved and ordered it from Australia (why not? I know as much where Australia's book warehouses are as Amazon's.) Well, the book is more of a coffee table book than a cook book (truly lovely photographs), but I really like this way to put up stone fruit and I'm so hoping I did it right (can't tell if the jars seal until tomorrow).
From The Thrifty Kitchen:
Preserved Fruit
1. Preheat oven to 120 deg C (250 F). Arrange fruit in warm sterilized jars and stand them on a baking tray, spaced so they don't touch each other. Put the lids on but do not seal (I did not use the rings on the regular jars at this point), then place jars on lower shelf of oven and leave for 45 minutes.
2. About 10 minutes before the end of cooking time, make a sugar syrup from the 2 cups sugar and 3 cups water. Bring to boil over medium heat and simmer for 4-5 minutes.
3. Remove jars from oven, stand them on folded newspaper (I used towels). Carefully pour the syrup into each jar until it reaches just below the rim. Close & seal the lids and leave to cool overnight.
4. Next day, test seals. Take each jar and pop it in the sink. Release clips or unscrew the ring and life the jar by the lid. If it stays closed, the jars are airtight. If not, use fruit in the next day or two. The fruit is ready to eat straight away - store each jar in the fridge once opened.
(me again)
For my canning lids, I'm certain I can tell if they're sealed without lifting them by the lids. But my MIL gave me some of those beautiful weck canning jars from Lehman's (DH gasped when he realized that there are only four in a box LOL). I'm not so confident on those rubber rings, so I'll try the author's suggestion.
Here they are in the pretty jars she gave me:
From The Thrifty Kitchen:
Preserved Fruit
- 2 kg (@ 4.4 lbs) stone fruit - I used peaches (of course), washed, halved, stones removed
- 2 cups sugar
1. Preheat oven to 120 deg C (250 F). Arrange fruit in warm sterilized jars and stand them on a baking tray, spaced so they don't touch each other. Put the lids on but do not seal (I did not use the rings on the regular jars at this point), then place jars on lower shelf of oven and leave for 45 minutes.
2. About 10 minutes before the end of cooking time, make a sugar syrup from the 2 cups sugar and 3 cups water. Bring to boil over medium heat and simmer for 4-5 minutes.
3. Remove jars from oven, stand them on folded newspaper (I used towels). Carefully pour the syrup into each jar until it reaches just below the rim. Close & seal the lids and leave to cool overnight.
4. Next day, test seals. Take each jar and pop it in the sink. Release clips or unscrew the ring and life the jar by the lid. If it stays closed, the jars are airtight. If not, use fruit in the next day or two. The fruit is ready to eat straight away - store each jar in the fridge once opened.
(me again)
For my canning lids, I'm certain I can tell if they're sealed without lifting them by the lids. But my MIL gave me some of those beautiful weck canning jars from Lehman's (DH gasped when he realized that there are only four in a box LOL). I'm not so confident on those rubber rings, so I'll try the author's suggestion.
Here they are in the pretty jars she gave me:
