Preserving 101: Easy Recipes & Tips To Get You Started
(Photo: Roberto Caruso)
What is preserving?
Preserving uses boiling water to create an environment that's free of yeast, mould, bacteria and air inside a jar. This way you can store food without refrigeration for a long time.
Preserves are only as good as what goes into them
Choose wisely: Select fruit and veg at the peak of their season. Underripe isn't flavourful and overripe is too close to spoiling. Unsure about what to choose? Ask around at the local farmer's market. (Bartlett pears retain their shape when poached, and plum skins are full of useful pectin so leave them on when making jam.)
Always wash: Even if you'll be peeling the produce, wash it. No soap—just give it a good rinse and a gentle rub under cool running water.
Avoid mould*: It's critical not to use any fruit or veg that shows even the tiniest spot of mould—it can proliferate in the jars after preservation and cause the contents to become dangerous.
*When preserving, it's imperative to follow the exact recipe to prevent bacteria growth. This isn't the time to get creative with measurements or times, and don't double recipes.
Why jars matter
1. Choose wisely: The only way to preserve properly is with glass jars and 2-piece lids (Mason style) or rubber rings and clamps (Weck-style*).
2. Safe space: Headspace (air between the top of the preserves and the lid) is critical to create a safe seal. Strictly follow the recipe instructions.
3. Reuse, reuse: Reuse old preserving jars, as long as they aren't chipped or cracked. Screw bands and clamps can be reused if they aren't rusted or dented. Always buy new flat metal lids (the rubbery compound seals only once).
*What are Wecks? German preserving jars with a glass lid, rubber ring and clamps. Find them at specialty kitchenware shops.
Smart storage
After 24 hours, label sealed jars and store in a dark place for up to a year. Keep jars away from direct sunlight (it can discolour preserves). Processed jars will keep well for up to 1 year at room temperature — but, once they have been opened, store them in the refrigerator for up to two weeks.
Italian Plum And Coronation Grape Jam
"The combination of dusky-purple plums and grapes almost creates a new fruit flavour. If you’ve never canned jam before, I strongly encourage you to try. Getting the set right can take practice, but the reward is a cupboard stocked with exquisite spreads!" Get Camilla Wynne's Italian plum and coronation grape jam recipe.
Easy Plum Jam
Plums are one of the simplest fruits to jam, since they don’t need to be peeled. The cardamom adds a subtle perfume but can be omitted (or use cinnamon). Get this easy plum jam recipe.
Apple-Cinnamon Butter
A thick spread that’s delicious on toast, on scones or stirred into breakfast oatmeal. Get the apple-cinnamon butter recipe.
Canned Summer Salsa
Sweet, sour, spicy and crunchy, this salsa is great on burgers or quesadillas or served with tortilla chips as a snack. Get the canned summer salsa recipe.
Pickled Cauliflower
Serve with cheese and charcuterie or alongside burgers or roast pork. Get the pickled cauliflower recipe.
Earl Grey And Vanilla Pears
Serve this fragrant fruit and sauce over vanilla ice cream or thick yogurt. Get our earl grey and vanilla preserved pears recipe.
Preserved Tomatoes
Capture tomatoes at their peak of ripeness, then use them in sauces and soups all year long. Get the preserved tomatoes recipe.
Jalapeño Jelly
Similar to red pepper jelly but spicier, this sweet-hot jelly is wonderful served with soft cheese or in a glaze for chicken. Get the jalapeño jelly recipe.
Country-Style Chili Sauce
Nothing beats home-made sauce. It’s worth the effort just to fill your kitchen with its spicy aroma, not to mention the way a spoonful can transform an everyday burger or grilled cheese sandwich. Get this country-style chili sauce recipe.
Spicy Strawberry Jelly
Use this summer jelly to liven up toasts with creamy cheeses like Brie or Camembert. Get our spicy strawberry jelly recipe.
Pear Mincemeat
This meatless mincemeat is amazing—use it in tarts or pies or simply spoon it over pound cake and ice cream for a speedy dessert. Get this pear mincemeat recipe.
Related:
How to preserve tomatoes: Step-by step instructions
How to make pickled apples
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