In article , Melba's
Jammin' at wrote on 1/13/05 19:36:

> In article >, Dieter Zakas
> > wrote:
>
>> In article , Melba's
>> Jammin' at wrote on 1/12/05 22:52:
>>
>>> In article >, Dieter Zakas
>>> > wrote:
>>>
>>>> Hi, group!
>>>>
>>>> I first posted this to the rec.food.cooking newsgroup, and one
>>>> respondent suggested I try posting here. Another respondent indicated
>>>> one does not always need pectin.
>>>>
>>>> Also, insofar as containers are concerned, I have a number of jars
>>>> complete with lids I've accumulated which contained various
>>>> commercially-prepared jellies and jams; would these be adequate?
>>>
>>> Maybe, but jars with two-piece metal lid and ring are the standard
>>> inthe
>>> US. Are you in the US, Dieter?
>>>>
>>>> Anyway...
>>>>
>>>> I recently got the idea to probably try my hand at making some kind
>>>> of fruit spread. However, never having done that before - I'm a
>>>> bachelor living by myself - I need to learn how.
>>>>
>>>> Now, I'm somewhat familiar with the differences between:
>>>>
>>>> --Preserves: the whole fruit, or pieces thereof, in pectin and sugar.
>>>
>>> Not necessarily pectin. You're right about the fruits, though.
>>> Preserves are more pourable than spreadable.
>>>>
>>>> --Jam: usually pieces of fruit, again preserved in a pectin-sugar
>>>> concoction.
>>>
>>> Again, not necessarily with the addition of commercial (or homemade
>>> pectin -- depends on the amount of pectin in a given type of fruit).
>>> Jam is made from crushed fruit.
>>>>
>>>> --Jelly: usually the juice of a fruit, mixed with pectin and sugar.
>>>> (Don't get me started on some off-brand jellies that are little more
>>>> than a fruit juice mixed with pectin.)
>>>
>>> But, that's the definition of jelly, Dieter: the jelled juice of
>>> fruit.
>
>>> For jams and jellies, it's as easy as 1-2-3-4: Fruit, sugar, pectin,
>>> acid. Gotta have it, one way or another.
>>>>
>>>> (Note: If I'm wrong, please correct me. I'd appreciate it.)
>>>
>>> My pleasure.
>
>>>>
>>>> In general, how would one go about making each of the above three?
>>>> If you can share advice, I'd welcome it. If you can point me to a
>>>> specific resource, I'd appreciate that, too.
>
>>>
>>> Here's the rfp FAQ file, from SCUBApix most recent reminder:
>>> The rec.food.preserving FAQ is available at
>>> http://www.gbronline.com/jacke/rfpfaq/rfpFAQ.htm . There have been
>>> no changes since the last announcement; we are at Version 4.2.3. A
>>> detailed, chronological ordering of changes to the FAQ can be found
>>> at http://www.gbronline.com/jacke/rfpfaq/differences.htm .
>
>>> And this is a reliable resource:
>>> http://www.uga.edu/nchfp/
>>>
>>> Stick around. There are some experienced folks here who are generally
>>> pretty congenial (except for George -- he's ornery as all get out!)
>>
>> Barb,
>>
>> I knew it was only a matter of time before you'd chime in! :-)
>
> So-o-o-o-o, is that a *bad* thing? "-) (Tough if it is.)
>
>> In a previous post, I indicated I reside in New Jersey which, at last
>> report, is still part of the US. (Only my name is foreign.)
>
> Yup. I saw it after I posted my inquiry. New Jersey might be foreign
> territory, though. "-)
>
>> Thank you for both the clarifications on the different definitions, and
>> directing me to resources.
>
> My pleasure. I'm kind of a purist about such things. And, no, I don't
> consider freezer jam to be real jam. And if you choose to make your jam
> without the addition of commercial pectin, bully for you -- just don't
> stomp on or otherwise insult me because I do choose to use it and we'll
> get along just fine, Sir.

I see enough insults flung about on a couple of other non-food newsgroups I
read, so I have no reason to insult anyone.

However, because I'm a "canning virgin," I'm open to trying different ways,
such as with and without pection, for example. I'm interested in doing it
chiefly for personal growth reasons...besides, it would be an interesting
alternative to flowers and chocolate on a date.

>> The reason I asked about using the jars on hand was that, well,
>> because they're handy, and also because they were the original
>> packaging for various jams and jellies I'd bought.
>
> You're not the first person to ask, Dieter. The only lids I re-use are
> the one-piece ones that look exactly like a canning jar lid, but in one
> piece, instead of two. Sometimes, the lug-type closures can be a pain
> to put on. JMO.
>
>> Being that I'm new at preserving, it's logical to assume I don't have all
>> the necessary tools. What does one need to get started? I already have
>> wooden spoons that I use in cooking, but only saucepans and no pots.
>
> Well, you need a big kettle. Do you have a stockpot? You need
> something deep enough to cover your jars plus about 3-4 inches. This
> pot does not have to be heavy -- it will just boil water and jars.

I could probably borrow some of the needed tools from my mother, who lives
about an hour away. However, if I do it more often, I'd want to invest in
quality equipment for myself, and not deprive dear ol' mom ("I NOT old!")
from her own.

> If there is enough local interest, I am set to teach a class through my
> community ed system. If you look at a pectin leaflet, you will be able
> to figure out what you need, I think. Here are my recommendations: A
> heavy-bottom saucepan or kettle for cooking the product - at least 6
> quarts capacity (I use my 6-quart stainless steel pressure pan); a
> large kettle for processing the filled jars (see specs above); a rack
> for the bottom of the processing kettle (I have a round cake-cooling
> rack as I do not use An Official Boiling Water Canner; I'm here to say
> that I believe canning tongs are a must -- they will go around the jar
> from the top, enabling you to lift the jar from the boiling water
> vertically, without tilting; a canning funnel (it has a wide opening
> that will fit into a standard or wide-mouth jar; tongs or a
> magnet-on-a-stick for fishing the flat lids from their hot or boiling
> water so you can place them carefully on the filled jar before applying
> the ring that secures the lid to the jar during processing; a couple of
> terry or cotton dish towels on which to set the processed jars as they
> come from the BWB (boiling water bath); a flat-edge wood spoon or
> paddle, or a rubber spatula that will take hot temps without melting
> (I've got about three of them--they're not dirt cheap - maybe $6-9
> each); a couple glass measuring cups, as well as a dry-measure cup (I
> like 1- and 2-quart glass measures); a large bowl to contain your
> measured sugar; and, of course, your jars and appropriate lids. Don't
> forget to wear a string of pearls -- they're a must when we're being
> June Cleaver in the Kitchen. I forego the high heels, though.

High heels and pearls? I would look a bit strange wearing those...I'm a guy,
lol.

I've been cautioned about wearing perhaps an apron and shoes to protect
against splatters. As someone who works in heavy industry (I'm a freight
conductor), I appreciate the attention to safety, which is nothing more than
common sense applied by the bucketload.


> Someone said something about fresh fruit. Not true -- At least two or
> three of my first place preserves (the broad umbrella applying here)
> were made from frozen fruit. Matter of fact, it was more like five or
> six!
>
> Give a shout if I didn't provide enough info.
> -Barb
>
>
>> Dieter

Wow...you certainly provided a lot.

I've been saving almost all the posts in this thread so I can refer to them
when I actually set to undertaking such an endeavor.

Dieter