Day 2: Everything you need to know to make Jam
The Beginner's Guide To Canning: The Strawberry Jam Challenge
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What is the difference between hot water bath canning and pressure canning?
There are two different methods of canning. There is the hot water bath canning and pressure canning methods.
Hot water bath canning is the easiest of the two types of canning methods and the least scariest when it comes to botulism which is the type of food poisoning associated with home canned foods.
Hot Water Bath Canning Method of Preserving
Acidic foods like jams, jellies, preserves, marmalade, whole fruits, fruit spreads and fruit sauces can be safely canned using the hot water bath method.
Tomatoes, pickles, relishes and chutneys can be safely canned using the hot water bath method with added acids such as lemon juice or vinegar.
Always follow a hot water bath canning recipe from a reliable source as the amounts of lemon juice or vinegar are very important to canning a recipe that is safe to consume and to store for long periods of time.
Pressure Canning Method of Preserving
All low-acid foods like vegetables, meat, poultry, seafood and recipes made with a combination of such ingredients must be canned using a pressure canner. The only way to can these ingredients safely is under high heat and pressure that can only be reached in a pressure canner.
Never attempt to can any of these ingredients using the hot water bath canning method. It is not worth the risk to your family or friends. Even if grandma or great Aunt Kate did it and you and the family survived to tell the tale.
Botulism is a serious type of food poisoning that can kill. Cases of botulism are rare these days because we now know that low acid foods must only be preserved with the pressure canning method. Our ancestors had no clue.
Water bath canning is used to can high acid foods.
Pressure canning is used for low acids foods.
Jam or Jelly?
What is the difference between jam and jelly? Jam has pieces of fruit in it. It is made using whole fruit that is crushed.
Jelly has no fruit pieces in it and is made from the juice of a fruit.
The Fruit
Fresh ripe and unblemished fruit makes the best jam. Cut off any blemishes or under ripe parts you see while preparing your fruit. Fully ripened fruit makes the best jams or jellies.
Most berries are fully ripened when purchased. So unripened fruit usually isn’t an issue when making berry jam or jelly. Always use fruit that is ripe.
Using unripened fruit will not yield satisfying results
The Sugar
Granulated white sugar is a very important ingredient in preserving. The correct amount of sugar helps preserve the fruit. It plays a major role in safely preserving by the water bath canning method and plays a major role in achieving the proper set for jams and jellies.
Never decrease the amount of sugar called for in a jam or jelly recipe.
If you need a low sugar jam recipe for health or dietary reasons only use a low sugar recipe from a reliable source like the Ball Canning freshpreserving.com website.
The recipe and cooking times needed to achieve a proper jam or jelly set when making a low sugar or no sugar jam or jelly is very different than the canning method we will be using in this challenge.
The Pectin
Pectin is a thickening agent that is found naturally in many types of fruit. It is possible to make jam or jelly without a commercial pectin.
By using a commercial pectin we are guaranteeing a proper set to this Strawberry Jam recipe.
Liquid or Powdered Pectin?
There are a few different options when it comes to pectin. Liquid pectin, powdered pectin, and natural pectin.
For the Strawberry Jam Challenge we will be using Liquid pectin. I have used both powdered and liquid pectin and have found both types of pectin to work pretty much the same as far as the finished jam setting up. But there are a couple of differences between the jam and jelly recipes that call for liquid or powdered pectin.
The amount of fruit and sugar in a recipe is different for recipes that use a liquid or powdered pectin.
Some recipes use a different amount of pectin depending on the type of pectin called for in a recipe.
The recipe we will be using in The Strawberry Jam Challenge is based on the use of liquid pectin.
Liquid Pectin brands
I have used each of the different brands of liquid pectin over the years based on availability. This strawberry jam recipe calls for one 3 oz. pouch of liquid pectin.
The Certo Brand of liquid pectin comes in a six ounce box containing two 3 oz pouches of pectin.
If the Certo brand is not available in your area you may substitute it with any other brand as long as that brand is available in a 3 oz pouch.
Canning Jars
My favorite canning jar for jams and jellies is the Kerr® Wide Mouth half-pint 8 oz mason jars. I love the squat shape and the wide mouth makes it very easy to fill.
You may use any shape of canning jar you like as long as it is a 8 oz. half pint or smaller jar.
Ball Mason 8 oz Quilted Jelly Jars with Lids and Bands, Set of 12
This strawberry jam recipe will yield seven to eight 8 oz. (half pint) jars of jam.
Always sterilize at least one extra jar in case you end up with enough jam to fill another jar completely.
This will happen sometimes as the amount of liquid in the fruit you are using will vary and you may end up with one more or one less 8 oz. jar of jam from each batch you make.
If you end up only filling the last jar partially this jar may go right in the refrigerator and be used immediately without processing. Only process jars that have been completely filled to the recommended headspace.
Headspace
If you have read any canning recipes you are familiar with the term head space. The correct head space is very important when it comes to canning any type of canning recipe.
Without the proper head space your processed jars may not seal properly.
Jams and Jellies require a ¼ inch head space. You may purchase a special tool that helps gauge the proper head space.
A good tip is to fill each jar to the first thread at the top of the jar. That thread is exactly ¼ inch from the lip of the jar.
Do not over fill or underfill jars that will be processed.
Advanced Hot Water Bath Canner Options
There are a number of electric canning appliances on the market these days. I own some of these canning appliances and they really take the hard work out of canning.
Since I acquired the Ball freshTECH Electric Water Bath Canner and Multi-Cooker I use it to sterilize my empty jars and process my filled jam jars.
The Ball FreshTECH Automatic Home Canning System makes hot water bath canning so much easier. But it is a pricey little appliance.
One that I would only recommend to someone who has been canning for awhile and is trying to make the process easier.
Or for someone who owns a glass topped stove and can not use their glass top stove to heat and bring a large canning pot to a boil. And only then if they knew that they wanted to make canning a regular part of their life.
Ball freshTECH Electric Water Bath Canner and Multi-Cooker
Ball Enamel Waterbath Canner, Rack and 4-Piece Utensil Set Cheapest Option for a beginning canner.
Have you joined the Strawberry Jam Facebook Group yet?
If you have any questions feel free to send me an email at flouronmyface@gmail.com with Strawberry Jam Challenge in the subject line.
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