Preserving 101: Recipes, tips and ingredients to get you started
Preserving recipes | Sept 2015
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.
Go through this gallery for seven easy preserving recipes, using the best of the summer harvest.
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 butter
A thick spread that’s delicious on toast, on scones or stirred into breakfast oatmeal. Get the recipe.
Fresh 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 recipe.
Pickled cauliflower
Serve with cheese and charcuterie or alongside burgers or roast pork. Get the 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.
Jalapeno 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 recipe.
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.
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