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Aug 18, 1998 08:23 PM

Request for "preserving" recipes

  • r

My boyfriend and I have recently begun making jam. We
started with a blackberry preserves and are now in the
beginning stages of a strawberry-rhubarb-ginger jam.
We have culled our recipes from one cookbook and the
internet, but if anyone has any family recipes, good
advice or stories to tell I would love to hear. We are
also interested in pickles and chutneys. I'm hoping to
send out homemade presents this winter gift-giving

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  1. The best source for recipes for canning or preserving
    local produce is from your state's agriculture dept.'s
    extension service. Give 'em a call and they should
    send a pamphlet right out. I looked and looked for
    mine but I can't find it. I freeze things now more
    often than I "put them up" but for your purposes
    canning is the best. I envy your friends those home
    made gifts! pat

    3 Replies
    1. re: pat hammond

      Wow. I just logged on to ask a similar question (I
      think it's similar). Maybe you could help. I want to
      send a jar of homemade spaghetti sauce to Arizona. I
      intend to send it next day air but I want it to be a
      surprise. The recipient might not be around to receive
      it right away. Any idea how I can do this in a
      sanitary way? Any idea how long the sauce will stay?

      1. re: Aaron Ring

        I wouldn't send it in a jar. I would put it in a good
        quality freezer zip-lock type plastic bag and freeze it
        solid. It won't hurt the flavor. Then ship it by the
        method you chose with additional frozen ice packs on
        its top and bottom in the shipping box. It sounds like
        overkill I know, but better safe than poisoned! pat

        1. re: Aaron Ring

          Wow. In theory freezing would work - if the package was truly delivered next day. If it were not, your recipient would have a mess on his/her hands. If this were a meatless sauce, it probably could stand being unrefrigerated for a while - but how long?

          It would be better to "can" it using normal methods for high-acid foods.Then, the shipping time would be immaterial, and the main issue would be careful packing of the jars, such as with plentyof bubble wrap

          To can this, you would need canning jars, lids (THE LIDS CANNOT BE REUSED - THEY WONT SEAL A SECOND TIME) and rings (that hold the lids on during processing) and a big enough pot that the filled jars can stand upright on a rack or kitchen towel, when the pot is tightly covered. The jars are filled with hot sauce, closed and then processed either in steam or a water bath (the jar tops covered by the boiling water) for maybe 20 min. ..There are lots of guides that explain this process. Some sources may be:(1) if you buy Ball or Kerr canning jars, lids or rings at the hardware store, there may be some literature in the box (2) at library or bookstore, there are several good canning guides, including Putting Food By, the Farm Journal Freezing and Canning Cookbook. (3) the Ball Blue Book (order form is in with the ball canning jars. (4) there is info available from The USDA and possibly Cornell extension (5) I think that some comprehensive cookbooks like the Joy of Cooking have canning recipes,and generic instructions.

      2. Rachel,
        You might want to read the relevant chapters in Laurie
        Colwin's book "More Home Cooking". She has some
        interesting things to say about chutneys in particular.

        2 Replies
        1. re: pam
          Doug Sinclair

          I am seeking a recipe for fresh preserving Ginger.
          The end result is moist and semi-glazed in texture and tastes just yum.
          Do you know of a recipe or where I can search for one?

          1. re: Doug Sinclair

            Looking for help to preserve fresh ginger