Sorry for just sticking this in randomly, but I've had it hanging around my drafts folder for a while, so I've finally neatened it up and posted it.
I realised I was writing the same things over and over again when I was posting preserving instructions, so I thought I'd make this little glossary, which I can then link to every time I post a recipe, to save those that know having to read through the same thing every time, and to put all the information in one place for those of us that still need a reminder.
Equipment
Jars - I particularly like Le Parfait jars, because they come in lots of sizes, look nice and stack quite well. However, mostly I use whatever we have available - we save every single glass jar that comes into the house, and have a nice little selection in the cellar. For the first time this year I bought some new Le Parfait jars (normally I pick them up whenever I see them at boot fairs or charity shops, and that was enough, but I just needed more now that we're doing serious amounts of preserving). I got mine from Ebay, and got a massive batch of half litre ones for around £2 per jar (you can get other jars cheaper, but I think the Le Parfait ones are really good, although I might look for even cheaper ones for smaller jars for gifting).
Pan - you don't need a special preserving pan, but if you're planning on doing a lot, it's probably worth it. They have a large base so it's easy to keep the contents at a rolling boil, high sides so everything doesn't bubble straight out, and a handle that can either go to the side or be fixed in an upright position. Decent ones (mine isn't) have a spout and side handle for easy pouring. Old ones (mine is) are usually made of aluminium, which you may prefer to avoid (various health scares, but mostly linked with using aluminium pans on a daily basis, and using metal utensils in them, as far as I can work out), and newer ones are usually made of stainless steel. I slightly covet a copper preserving pan, which some people say makes the best jam, but in the absence of a spare £140, I'll stick with my alzheimers-inducing aluminium one for now.
Jam thermometer - not at all essential for jam - it's easy to tell whether it's reached setting point by using the cold plate method described below, and if you don't boil it for ages, you're unlikely to burn the sugar - but it can be useful for other things, and it can save your jam from turning into semi-toffee if you're prone to over-cooking it (I am). I have this
one.
Nylon sieve - Apparently metal sieves can taint some jellies and things, and I find my nylon one
a lot easier to clean than a double layer metal one.
Glossary
Sterilising jars - you need to sterilise all jars and bottles you use for preserves. It's simple - you need to heat your containers to 100 degrees C for long enough to kill any nasties. I tend to pop them in a cold oven at the start of the jam making process, turn it on to 125 degrees C, once it's preheated time for 10 minutes, and turn it off again (disclaimer: there may be better advice out there, this is just what I do). Remember to wash jars thoroughly before sterilising, and to sterilise lids and any jug, ladle or jam funnel that you might use for decanting into the jars. I used to be a bit slack about sterilising, but it's such a pain when you go back to your preserve three months later and find a little carpet of fur over it. It's worth taking the time to do it properly, and your preserves should then last as long as possible (almost indefinitely, in the case of some jams and chutneys, if the recently opened jars of 2007 damson jam at my mother's were anything to go by).
Tester plate - in order to be able to test whether jam has reached its setting point, you need to cool it down and then see if it's formed a skin. The best way to do this is to pop a small side plate in the freezer
Ummm.... I think that's all, but if I remember anything else, I'll add it to this post, and I'll link here in all future preserving recipes.
I realised I was writing the same things over and over again when I was posting preserving instructions, so I thought I'd make this little glossary, which I can then link to every time I post a recipe, to save those that know having to read through the same thing every time, and to put all the information in one place for those of us that still need a reminder.
Equipment
Jars - I particularly like Le Parfait jars, because they come in lots of sizes, look nice and stack quite well. However, mostly I use whatever we have available - we save every single glass jar that comes into the house, and have a nice little selection in the cellar. For the first time this year I bought some new Le Parfait jars (normally I pick them up whenever I see them at boot fairs or charity shops, and that was enough, but I just needed more now that we're doing serious amounts of preserving). I got mine from Ebay, and got a massive batch of half litre ones for around £2 per jar (you can get other jars cheaper, but I think the Le Parfait ones are really good, although I might look for even cheaper ones for smaller jars for gifting).
Pan - you don't need a special preserving pan, but if you're planning on doing a lot, it's probably worth it. They have a large base so it's easy to keep the contents at a rolling boil, high sides so everything doesn't bubble straight out, and a handle that can either go to the side or be fixed in an upright position. Decent ones (mine isn't) have a spout and side handle for easy pouring. Old ones (mine is) are usually made of aluminium, which you may prefer to avoid (various health scares, but mostly linked with using aluminium pans on a daily basis, and using metal utensils in them, as far as I can work out), and newer ones are usually made of stainless steel. I slightly covet a copper preserving pan, which some people say makes the best jam, but in the absence of a spare £140, I'll stick with my alzheimers-inducing aluminium one for now.
Jam thermometer - not at all essential for jam - it's easy to tell whether it's reached setting point by using the cold plate method described below, and if you don't boil it for ages, you're unlikely to burn the sugar - but it can be useful for other things, and it can save your jam from turning into semi-toffee if you're prone to over-cooking it (I am). I have this
one.Nylon sieve - Apparently metal sieves can taint some jellies and things, and I find my nylon one
a lot easier to clean than a double layer metal one.
Glossary
Sterilising jars - you need to sterilise all jars and bottles you use for preserves. It's simple - you need to heat your containers to 100 degrees C for long enough to kill any nasties. I tend to pop them in a cold oven at the start of the jam making process, turn it on to 125 degrees C, once it's preheated time for 10 minutes, and turn it off again (disclaimer: there may be better advice out there, this is just what I do). Remember to wash jars thoroughly before sterilising, and to sterilise lids and any jug, ladle or jam funnel that you might use for decanting into the jars. I used to be a bit slack about sterilising, but it's such a pain when you go back to your preserve three months later and find a little carpet of fur over it. It's worth taking the time to do it properly, and your preserves should then last as long as possible (almost indefinitely, in the case of some jams and chutneys, if the recently opened jars of 2007 damson jam at my mother's were anything to go by).
Tester plate - in order to be able to test whether jam has reached its setting point, you need to cool it down and then see if it's formed a skin. The best way to do this is to pop a small side plate in the freezer
Ummm.... I think that's all, but if I remember anything else, I'll add it to this post, and I'll link here in all future preserving recipes.
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