The Canning Kitchen (4 page)

8. Remove jars from canner

Granite, marble and other cool surfaces can crack hot jars, so line the kitchen counter with a kitchen towel if necessary. Remove the processed jars from the canner, keeping them level, and place them on the kitchen counter. Leave a little space between the jars for air circulation. Leave the jars on the counter to cool for 12 to 24 hours. Some jars will seal right away, making an obvious popping sound as they do. Others may take longer to seal. Do not tighten the screw bands while the jars are cooling.

9. Check seals

Once the jars are fully cooled, press the middle of each lid to check for a vacuum seal. If the centre of the lid is suctioned down, your jar has safely sealed. Occasionally, for various reasons, a lid won’t seal and the centre will pop up and down when pressed. Simply store that jar in the fridge and consume it first. Screw bands are often loose after jars cool completely, which is perfectly normal.

10. Label and store

Label your jars with the contents and date. New jars often come with a sheet of sticker labels, but you can also write directly on the disposable lid with a permanent marker. Store canned foods in a cool, dark place and consume within 1 year. Screw bands can be left on or removed during storage. Opened jars must be refrigerated. Plastic mason jar storage lids are commonly available in standard and wide-mouth sizes and are useful to switch to once a jar is opened.

J
AMS

Turning juicy fruit into sweet, jammy goodness is one of the most satisfying ways I spend time in the canning kitchen. A big pot of fruit bubbling away on the stove is about slowing down to indulge in the tastes, the smells and the beautiful colours of the season. Starting with fruit grown in my own garden is super-satisfying, but I also love a good chat with a local grower or greengrocer about what’s available and what will be harvested soon. People who grow and sell produce are passionate about freshness and can offer helpful advice on how to choose the best-quality ingredients for your jam. I like to go in with a friend on buying a case of local berries, or get a whole case for my own kitchen and freeze half for making jam another day.

Everyone has their favourite jams. Mine are Apple Pie Jam (
page 22
), Sour Cherry Jam (
page 41
) and Red Plum Jam (
page 37
). I like to set aside a couple of hours for jam making so I can take plenty of time to put on some jazz, prepare the fruit slowly, snap a few photos of my yummy preserves along the way, then sit down with a cup of tea to admire my pretty jars as they cool.

But all those jewel-toned jams don’t just belong on toast. There are plenty of other delicious ways to showcase your beautiful homemade jams. Top muffins and cheesecakes, fill blind-baked tart shells, add to icings for cakes and cupcakes, stir into oatmeal or plain yogurt, spoon onto pancakes and waffles, shake with vinegar and oil for a fruity vinaigrette, and even mix into a one-of-a-kind cocktail.

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PPLE
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TRAWBERRY
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HUBARB
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LACKBERRY
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ANILLA
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IME
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RIPLE
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ERRY
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LUM
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WEET
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UNRISE
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OUR
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HERRY
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IWI
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INGER
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EAR
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PRICOT
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ECTARINE
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ANILLA
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EAN
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ASPBERRY
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OCOA
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EMON
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ASPBERRY
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AMALADE

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PPLE
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IE
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AM

The classic taste of apple pie is just a jar away with this delicious jam made with tender diced apples and comforting cinnamon. Serve with freshly baked muffins and scones, spread on hot buttered toast or stir a spoonful into a bowl of oatmeal for a warm, cinnamon-scented breakfast. You’ll want to grab a knife and start spreading pure apple pie joy on anything and everything.

MAKES SIX 250 ML (1 CUP) JARS

3 lb (1.4 kg) pie apples, such as Gala or Granny Smith 1 cup (250 mL) water

2 tbsp (30 mL) lemon juice

1½ tsp (7 mL) cinnamon

1 package (57 g) regular pectin powder

4 cups (1 L) granulated sugar

½ cup (125 mL) brown sugar

Remove and discard the apple peels and cores. Dice the apples, adding them to a large, heavy-bottomed pot. Pour in the water and lemon juice. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 10 to 15 minutes until the apples are soft.

Crush with a masher to a smoother but still chunky consistency. Stir in the cinnamon and pectin powder. Bring the works back up to a boil over high heat, stirring frequently. Stir in the granulated and brown sugars. Bring the works back up to a boil again over high heat. Maintain a hard boil for 1 minute. Remove the jam from the heat. Stir for 5 minutes to cool a little and prevent floating fruit.

Ladle into 6 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Use your favourite pie apple to make this jam. If you don’t have a favourite, ask a friend who loves to make pie what variety they like best. My favourite is Gala for its complex pear-like flavour when cooked. You can use a mix of apples, too. Cinnamon is an apple-pie classic. For something different, try adding a little ground nutmeg, ginger, cloves or allspice to find the spice blend you like best.

S
TRAWBERRY
J
AM

This jam reminds me of childhood and strawberry picking with my dad in rural Ontario. Strawberry jam is a canning classic and an ideal place to start for first-time jam makers. The process is simple and the results are spectacular. Begin with the best berries you can get your hands on, then enjoy your delicious jam on buttered toast and other bakery goodies. To turn a simple white cake into a strawberry cake, spread jam between the cake layers and stir some more strawberry jam into the icing.

MAKES SEVEN 250 ML (1 CUP) JARS

2½ lb (1.125 kg) strawberries

1 tbsp (15 mL) lemon juice

1 package (57 g) regular pectin powder

6 cups (1.5 L) granulated sugar

Rinse the strawberries under cool running water. Hull the berries, discarding the stems and leaves. Crush the berries with a masher in a large, heavy-bottomed pot (you should have about 4½ cups/1.125 L of crushed berries).

Stir in the lemon juice and pectin powder. Bring to a full boil over highest heat, stirring frequently. Pour in the sugar and return to a full rolling boil, stirring constantly. Maintain a hard foamy boil for 1 minute.

Remove from the heat. Skim off and discard the foamy pink scum. Stir your jam for a couple of minutes to allow it to cool just a little to prevent floating fruit.

Ladle into 7 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Unlike pickles and relishes, which get tastier in the jar over time, strawberry jam is best the day you make it. Rather than make a couple of batches the same day, I like to freeze strawberries when they’re in season to make another batch a few months later.

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TRAWBERRY
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HUBARB
J
AM

Juicy strawberries and tart rhubarb go hand in hand and taste like sunny summer days in the garden. This jam is perfect for filling blind-baked tart shells and spooning over banana pancakes or waffles with whipped cream. Save a spot for a pretty jar of this jam in your picnic basket, right between the scones and the wine.

MAKES SEVEN 250 ML (1 CUP) JARS

1½ lb (675 g) strawberries

1 lb (450 g) rhubarb stalks

1 package (57 g) regular pectin powder

6 cups (1.5 L) granulated sugar

Rinse the strawberries under cool running water. Hull the berries, discarding the stems and leaves. Crush the strawberries with a masher in a large, heavy-bottomed pot (you should have about 2½ cups/625 mL of crushed berries).

Rinse the rhubarb under cool running water. Chop into ½-inch (1 cm) pieces and add them to the berries.

Stir in the pectin powder. Bring to a full boil over high heat, stirring frequently. Reduce the heat to medium and stir in the sugar. Once the sugar dissolves, increase the heat to high and bring the jam back to a hard boil. Maintain a full boil for 1 minute. Remove from the heat. Skim off and discard any foamy scum.

Ladle into 7 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Fresh garden strawberries and rhubarb can be chopped and frozen for making jam another day. Spread on a baking sheet and freeze before transferring to freezer bags or containers. Allow to thaw before making jam. You do not need to drain off any juices.