Canning & my awesome Peach Jam

One of the most popular method of preservation, canning has fallen out of popularity.  Why?  it's a time thing.  Canning though simple takes time.  Time is an enemy in the modern kitchen if you listen to the ads, but canning can save you time and money.  Canning equipment is simple and cheap.  You need a large cheap stock pot.  How big?  Mine is a 5 gallon, that's 20 quarts and can handle 7 quart jars at one time.  We made everyone jam for Christmas and decided to can them.  The process is simple start with clean jars, rims and NEW dome lids.  You cannot re-use the dome lids.  Jars and rims can be reused until they are dead. This is the link to the canning kit I use.

The process is simple use enough water in the pot to cover your jars by about 2 inches.  Then turn on the flame and start it boiling (this will take a while as it is a lot of water.  In the bottom of the pan you want a rag and also place in your jar rack (if you use one).  One key to canning is to not let the jars touch the bottom or the sides as the thin metal of the pot can heat very unevenly and break the glass.

Once the water is boiling put all your jars in the pot as well as the rims & lids (all seperate and no jars touching).  Let these boil for 5-10 minutes.  Pull out a jar and drain and then pull out one rim and one dome lid.  Put your food in the jar keeping the jar rim clean of all food and other debris.  Place the dome lid on the jar and put the rim on and tighten to finger tight (you need to leave some looseness here as we want air to escape if you seal the jar airtight it can explode).

Once all the jars are filled and sealed put them back into the giant pot of boiling water.  Let the water boil for 5-20 minutes.  We are doing two things here.  We are sterilizing the food in the jar and letting the air expand and a lot of it escape the jar.  When the boiling is done (read the recipe for the exact time) pull the jars from the water and let it cool.  If everything is sealed properly in about 2-10 minutes you will hear a tink as the dome lid will depress due to the air inside the jar decreasing in volume due to the cooling.

If the dome lid does not depress then there is NOT a good seal.  You can reseat a new dome lid and re boil or you can just refrigerate after it is completely cool.  This is definitly not a jar to place on teh shelf as it is not airtight and will grow possibly harmful bacteria.  In addition if you ever find a jar later on that does not have a good seal discard it immediately.  NEVER consume improperly sealed shelved goods as it can be potentially fatal.



Ok the warnings are out.  Now you need something to can and this is one of my favorites.

Peach Jam.
4lbs of frozen peach slices thawed (substitute with fresh if the cost is right and they are good peaches) . 
1 tsp of ground nutmeg
1-4 cups of sugar
2 packs of commercial pectin
2 tblsp of lemon juice.

Cook the peaches on low until they start to juice.  Add 1/2 the lemon juice, one cup of sugar and 1/2 the nutmeg and then mash the peaches with a potato masher.  Let this simmer for about 5 minutes and taste.  Nutmeg can be overpowering so hold of on adding more.  Adding sugar to taste is the first task.  Do it slowly 1/4 cup at a time until it tastes just right to you.  Just remember that you cannot remove sugar.  If you do get it a bit too sweet add a touch of lemon juice and re-taste.  Once the acid and sugar is good add additional nutmeg to taste.  I like a little bit in the background but remember it's your jam.  Once it's all to taste add one pack of pectin.  This will give it the jelly like consistency take a spoonful and let cool while the rest is still simmering (you can put it in the fridge to speed the process up).    Taste the cooled jam and check the consistency and flavor.  If you want it firmer add more pectin and re test otherwise it's ready to can (this jam will keep in the freezer forever and in the fridge for 2-4 weeks if it's not all eaten the first day.  Now it's ready to eat with bread & butter, as an ice cream topping, stirred into your homemade yogurt or even just right off the spoon.  Total cost for almost 1/2 gallon of jam?  6-10 dollars.