Preserve Yourself!

Whether you're a seasoned preserve-maker or a first-timer, early autumn is a great time to buy up those fruits and veg and make a start at stocking your cupboard.
 There are literally thousands of recipes available for jams, canned vegetables and sweet and savory preserves, so it is a case of deciding what you love and then finding a recipe to match. I wanted to share some of my basic tips on preserving that I have gathered over the years and from various sources – but this is just the tip of the iceberg, so if you are going to get serous about preserving head online or to the bookstore. Grow It Yourself Ireland (www.giyireland.com) or Chili and Chocolate (www.chilliandchocolate.com) are good place to start.

Prepare fruits/veg first: 
For all recipes, prepare the fruits or vegetables before measuring. Wash, remove stems, tops, tails or pits, depending on the fruit or vegetable. 
If you are working with frozen fruits and veg (which you can certainly do) just measure the frozen fruit and thaw before proceeding, including all juices unless otherwise directed.


For some good grounding in the basics check out Cook Eat Share (www.cookeatshare.com)
But here are the directions I follow to get you started:

Fill boiling water canner two-thirds full of hot water. About 30 minutes before filling jars, start to heat.
• Use only new lids and canning jars that are free of nicks and cracks. Just before filling jars, heat lids in small saucepan of hot but not boiling (180°F/82°C) water until sealing compound is softened.
• Wash, rinse and air-dry jars. Ten minutes before filling, place jars, metal funnel and 1/2-cup (125 mL) metal measure in canner rack; heat to hot but not boiling (180°F/82°C).
• Fill hot jars using funnel and measure and leaving recommended headspace. If necessary, wipe rims with damp paper towel.
• Centre lids on jars; screw on bands until fingertip tight.
• Return jars to canner. Add boiling water to cover by at least 1 inch (2.5 cm). Cover and return to boil; boil for specified time.
• Turn off heat. Let water stop boiling before removing jars. (Removing jars too early may cause leakage due to change in pressure.) Lift up rack with jars. With canning tongs, transfer jars to flat rack to cool and set, about 24 hours.
• Check that lids curve downward. Refrigerate any that do not and use within three weeks.
• Label and store jars in cool, dry, dark place for up to one year.
Now get started!