Kitty said: Yes.I want to start to make my own preserves , jams and chutneys....................-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I want to start to make my own preserves , jams and chutneys....................),it will help you,my kids.
I have tasted homemade chutney recently(mango) and the store bought is nothing compared to it. Problem: I have gone on some of the cooking websites, but they don't explain the canning process. What kind of cans or jars? How far to fill them? How to store them and for how long? Any suggestions or recipes would be greatly appreciated.
Answers:
I will try for jam: Pound for pound, fruit and sugar, bring to the boil and be careful of splashing especially when boiling. Boil hard and test occasionally by dipping a spoon into it, put a small quantity onto a plate. When a firm skin forms on this portion, the jam is ready. Bottling in jars can take two forms. Let the jam go cold and fill the jars to a quarter inch from the top. Cut out grease-proof paper circles to place on top of the jam. (This helps to prevent mold forming). Put on lid. Alternatively, dry heat up the jars and put the very hot jam into them, this time almost to the brim. As it cools it will shrink at least a quarter inch. Again place the grease-proof paper on top and put the lid on. This method in itself prevents mold. This will form a vacuum and keep the jam fresher. Keep everything well away from the inquisitive hands of small children. Severe danger of bad scalding/burning.
Preserves: Rather than pickling the various vegetables etc., try placing the prepared vegetables, especially mushrooms and stripped tomatoes into jars, fill up above them with a good quality olive oil and weigh down with something heavy (in Italy they use flat stones). After a month or two, they are delicious when vegetables are scarce. Enjoy yourself and don't be afraid to experiment with peppers, adding all spice etc., to get your efforts a good 'kick and bite'...........
Other Answers:
What is the country you are at. that is more important than giving any advices.
The best thing to do is go to a store and buy a cookbook with the recipes.I know you put them in glass mason jars.they have the small ones with the decorative tops in walmart.And you will need to purchase a canner,which is a large pot with racks that you place the jars in to sterilize.Jams and preserves can be stored in a pantry.You could start with trying to sell small batches at your local small markets.Of course they would get a portion of your profits.It's important that you properly can them because of potential for food poisoning.Sorry I don't know more.Good Luck I've been making my own jam and jelly's since childhood. I continued the tradition by teaching my children.
Go to your local supermarket and purchase a box of Certo (Pectin). Inside you will find many recipes on Jellies and Jams, and even the methods of canning.
Quite easy.
I have made jams, jellies for yrs., taken some to the state fairs, chutney, I have also made, best advice I have is to get a "Kerr" or "Mason" canning booklet which you can order over the net or inside these boxes of jelly jars you purchase it will tell you where to order that and how much, it is invaluable. Canning is not hard,the trick is everything needs to be very clean,bacteria is what causes spoilage,put jars in dishwarsher and have hot before filling, keep liquid about one-half inch down from the edge to allow for expansion when processing, make sure edge is wiped clean with a papertowel and no food in under you lid when you apply it, tighten your bands well, I always put my jars in a hot water bath with the jar edges just about level with my water and gently boil the water for the amount of time suggested by your recipe,you do not want your jars tipping over in the water bath so have them stand fairly close together or have a pan that contains the wire brackets for seperation and securing your bottles.After hot water bath set hot jars on soft cloth to cool,lids will "pop" as they seal, any that do not within a couple of hrs. need to be redone. Jellies are very easy and chutney is not hard either, good luck and on to home made pickles, you can't beat em !! this site gives step-by-step directions for canning...
Source(s):
www.homecanning
If you live in the South, some of the high schools still have "canning plants" that are open in the summer. Try contacting your local Agriculture or Family and Consumer Sciences Extension Agent also.
correctness,It's Non-profit and only for informational purposes.
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