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Preserving the Harvest: Canning Fruit Jam - Jennifer M. Herrera
- 1. Preserving the Harvest: Canning Fruit Jam
- 2. Today we will learn 1. Proper canning practices preserving jams at home. 2. When, why, and how to sterilize jars. 3. How lids seal. Why it is important to get a good seal to assure a safe product. 4. What to do if you think that a canned product is not safe (and what to do with it).
- 3. Canning Basics How does canning (processing) preserve food? 1. The heat kills any bacteria that can cause illness or spoilage. 2. Creates an airtight seal of the lids Photo courtesy of the National Center for Home Food Preservation.
- 4. Two Methods of Canning 1. Boiling water bath 2. Pressure • Method depends on the acidity of the food. – High acid foods ( < pH 4.6) boiling water bath – Low acid foods (> pH 4.6) pressure canner Photo courtesy of National Center for Home Food Preservation
- 5. The pH of food decides which canning method to use pH = < 4.6 High Acid Foods Pickles Apricots Apples Raspberries Apricots Strawberries Oranges Blueberries Grapefruit Blackberries Peaches Pineapple Grapefruit Kraut Plums Pears Figs Tomatoes pH >4.6 Low Acid Foods Okra Beans Hominy Squash Potatoes Olives Pumpkins Spinach Shrimp Carrots Peas Clams Turnips Corn Meat Cabbage Poultry Asparagus Onions Tomatoes WATER BATH CANNER PRESSURE CANNER Source: So Easy to Preserve, 5th edition, University of Georgia, 5
- 6. Boiling Water Bath Canner – Large covered cooking pot with a rack – Deep enough so at least 1 inch of water covers the top of the jars during processing – Diameter should be no more than 4 inches wider than the diameter of the burner – Used for canning high-acid foods (tomatoes, most fruits, jellies, jams, and pickles
- 7. Boiling water bath canners and cooktops (the stove) • If the cooktop is electric, the canner should have a flat bottom. • A flat, ridged, or concave bottom canner may be used on a gas range. • If the cooktop is solid surface, check the manufacturer’s instructions before doing any canning.
- 8. Unsafe Methods of Canning • Open kettle • Steam canning • Microwave oven canning • Oven canning • Dishwasher canning
- 9. Recipes • Use only recipes that have been tested using research-based methods. – Current Extension publications – USDA – National Center for Home Food Preservation – Manufacturers of canning equipment & ingredients • Recipes from cookbooks, family, and some internet sites may not be safe to use. • Do not alter or make up your own recipes – it is not safe!
- 10. Equipment for Canning Lid lifter Jar lifter Funnel Jar wrench – NOT RECOMMENDED 10 Jars
- 11. Canning Jars • Mason-type jar that is made for home canning use. • Sizes of jars vary; pint and quart sizes are most common. Half-pint jars are used most often for jellies and jams. • Regular and wide-mouth jars are available • Most canning jars have a life span of about 13 years.
- 12. Lids • 2-piece lid is recommended – Self-sealing lid + a screw band (ring) • Buy the amount of lids that will be used in a year; old lids may not seal well • Bands can be reused; Lids are used only once. • Most lids need to be treated before they can be placed on the jar. Check the manufacturer’s instructions. Photo courtesy of National Center for Home Food Preservation
- 13. Yes! No!
- 14. Prepare jars before use • Check for cracks and chips. • Wash in hot, soapy water and rinse. Keep them hot until they are ready to be filled. • If the jars are processed for less than 10 minutes they must be sterilized. – Boil for 10 minutes; keep hot until filled. • If processing time is 10 minutes or longer, the jars do not have to be sterilized.
- 15. Headspace • The space in the jar between the underside of the lid and the top of the food or its liquid. • Amount of headspace depends on the type of food and the method of canning. – This will be stated in the recipe. • Too little headspace food may boil over onto the rim of the jar and prevent it from sealing. • Too much headspace the processing time may not be enough to get all the air out of the jar, resulting in a poor seal. May also result in discolored food.
- 16. Filling and Sealing jars • Once jars are filled, release air bubbles – Place a flat plastic spatula between the food and the jar. • Adjust the headspace. • Wipe the jar rim with a damp paper towel. • Place lid on the jar; add screw band and slightly tighten (not too loose or too tight) Wiping the rims of jars. Photo courtesy of National Center for Home Food Preservation
- 17. A metal knife can scratch the inside of the jar, causing it to become weak and breaking later during processing. The wrong way The right way Using a bubble freer, plastic or rubber knife or spatula will get the air out without causing damage to the jars.
- 18. Processing Times • Amount of time jars are in the canner. • This is a critical step in food preservation and based on research. – Only adjust the time if in a high altitude • Processing times vary: – Food (type, thickness, how it is packed) – Size of jar Type of canner Under processing can lead to food that spoils or is unsafe; over processing can lead to overcooked food.
- 19. My jars are “done” – now what? • Boiling water bath canner: turn off heat and remove the canner lid; wait 5 minutes before removing the jars. • Remove jars with a jar lifter. Don’t tilt the jars. • Place hot jars on dry towels or cake cooling rack to keep jars from touching a cold surface. • Do not disturb while jars cool (12-24 hours). Photo courtesy of National Center for Home Food Preservation
- 20. Make sure your jars are sealed Press the middle of the lid with your finger. If the lid springs up when you lift your finger, the seal is not good. While cooling, you may hear a “pop” noise coming from the jars. This is a sign that the lids have sealed but it is a good idea to check them again 12 to 24 hours later.
- 21. Storing Fruit Jam • Remove screw bands; wipe jars to remove any food residues. • Label and date the jars. • Store in clean, cool, dark, dry place. Use within 1 year for best quality. 9-28-08 = date jars were processed B-2 = second batch of jars processed Label with the food processed (Pears)
- 22. What if the jars didn’t seal? • If a jar does not seal within 24 hours of processing, you have 3 options: – Refrigerate the contents and eat in a few days – Freeze – Reprocess using a new lid and the full processing time • If a jar did not seal and it has been longer than 24 hours, those jars should be thrown away.
- 23. When to throw out jam prepared at home • Jars not processed correctly. • Strange odor • Mold growth • Jar did not seal and it has been longer than 24 hours. • Bulging lid Jam that is thrown away should be thrown in a garbage disposal if possible. Wash and sterilize jars.
- 25. Ingredients needed • Fruit • Pectin • Acid • Sugar
- 26. Pectin • Makes fruit or juice gel • Naturally found in fruit – Some fruits need extra pectin to gel • Available in powdered or liquid form – Form of pectin cannot be interchanged! – Store pectin in a cool, dry place; use by date stamped on package – Special pectins are available for making jams with less or no added sugar (follow instructions and recipes carefully)
- 27. Acid • Helps with gel formation and adds flavor • Fruit is naturally acidic but some fruits need more – Lemon juice is often used – Use commercially prepared lemon juice
- 28. Sugar • Needed for several reasons: – Works with pectin to make a good gel – Preservative – prevents germs from growing – Adds to the taste of the jam/jelly • Cannot alter the amount of sugar in a recipe • Cannot substitute with artificial sweeteners – Special recipes for artificial sweeteners • Granulated (white sugar is recommended) – Brown sugar has a strong flavor
- 29. Before you start….. • Gather your supplies; make sure you food preparation area is clean • Wash jars, sterilize in boiling water for 10 minutes then keep hot until used – Adjust for high altitudes following recipe instructions. • Wash and rinse lids and bands; follow package instructions for treating lids
- 30. Making Jams and Preserves • Only use reliable recipes • Measure the amounts ingredients noted in the recipe carefully • Prepare jams, preserves, and other fruit spreads in small batches – do not double the recipe
- 31. Making Jams and Preserves • Select fruit; prepare according to the recipe. • Cook fruit in a large saucepot. • Heat fruit and sugar over low heat until the sugar is dissolved; then boil rapidly for the amount of time noted in the recipe. • If not using pectin, check for doneness – temperature = 220◦ – freezer test
- 32. Making Jams and Preserves • Skim off foam • Fill hot, sterilized jars; use ¼-inch headspace • Wipe rims, add lids and bands • Process as directed in boiling water bath. – Adjust for altitude as needed • Remove lid from canner; wait 5 minutes. • Remove jars from canner; let cool and do not disturb for 12 to 24 hours • Check seals. • Store in cool, dark, dry place. Use within 1 year for best quality.
- 33. Why is my jam/jelly runny? • Fruit was overcooked or undercooked • Not enough acid in the fruit • Wrong amounts of sugar or juice were used • The batch that was made was too large What can I do? • If properly sealed, the product is safe. • Can try to remake (follow recipe instructions) • Use as a topping for ice cream, cake, etc.
- 34. Acknowledgements • National Center for Home Food Preservation. • Georgia Cooperative Extension, So Easy to Preserve, 5th edition.
- 35. Let’s Jam!
Editor's Notes
- Note to Agent/Educator. Canning foods for retail sale is a different issue with a complete set of rules and regulations. Learning home food preservation does not certify someone to make their own canned goods and sell them. Please make sure that audience members know that this information is for preserving foods to be consumed at home – not sold.
- Key Points: Canning (also called processing) preserves food two ways: The heat from the canner kills any bacteria in the food that can cause illness or spoilage. The process creates an airtight seal of the lids – preserving the food a longer period.
- Key Points: Currently we have two methods of canning that are recommended for use in the home. These are (1) boiling water bath canning and (2) pressure canning. The decision to use one type of canning over the other depends mainly on the pH (acidity) of the food. Foods that are high acid (pH of 4.6 or lower) can be processed in a boiling water bath canner. Foods that have a pH greater than 4.6 are not acidic enough for a boiling water bath canner and must be processed in a pressure canner.
- Key Points: pH refers to how acidic a food is. Foods like pickles, tomatoes, and fruits have a pH less than or equal to 4.6. These foods are considered high acid foods. These foods can be safely canned in a water bath canner. Foods like vegetables, seafood, poultry, and meat have a pH greater than 4.6. These are considered low-acid foods and must be canned in a pressure canner. Note to Agents: Tomatoes are generally canned in a water bath canner unless extra ingredients like vegetables) are added. If extra vegetables are added (as is the case in stewed tomatoes), then they must be canned with a pressure canner. Salsas can be canned with a water bath canner but only if a tested recipe is used.
- Key Points: A boiling water bath canner involves a large covered cooking pot that has a rack that can be placed inside (see picture). The pot must be deep enough to allow at least 1 inch of water to cover the tops of the jars during processing. The diameter of the pot should be no more than 4 inches wider than the diameter of the burner. If the pot is too big, then the burner might not be able to provide enough heat to safely process the jars. This type of canner is most often used for canning high acid foods such as tomatoes (salsa), fruit, jellies, jams, and pickles.
- Key Points: When using a water bath canner on an electric stove, make sure the canner has a flat bottom (assures adequate heating of the water). If you have a gas stove, canners with a flat, ridged, or concave bottom can be used. More and more households have stoves that are solid surface (no raised coils or burners). Due to the materials used to make these types of cooktops, please check the manufacturer’s instructions before doing any canning. Some solid surface cooktops are not suitable for canning.
- Key Points: Periodically we hear about other methods of “canning” that are not safe for us to try. These methods include: Open kettle method: That is when hot food is poured into jars and a lid is placed on the jar. No canning/processing is done. This method often leads to food spoilage because the bacteria, molds, and yeast that can cause spoilage are not killed (like they would be during water bath or pressure canning). Steam canning: Although there are steam canners available, this method is not recommended at this time because the current processing times that we recommend are for either water bath or pressure canners. In other words, we don’t have enough research to determine if our current processing times for pressure and water bath canners actually are sufficient for steam canners. Other methods listed (microwave, oven, dishwasher) just don’t heat the foods to a hot enough temperature long enough to make the food safe. This is especially true for low-acid foods (which will be discussed in a minute).
- Key Points: During our programs we will talk about various recipes that can be used when canning foods at home. Please know that the recipes we feature have been tested for safety using research-based methods. While there are a number of places to find recipes for canning foods (cookbooks, internet, family), please know that they may not be safe. Just because a recipe has been in someone’s family for _____ years and nobody has ever gotten sick doesn’t mean that it is a tested recipe. If preparing foods for canning, use only tested recipes and do not alter them.
- Key Points: Let’s talk about equipment that we often use when canning foods at home. Jars (must be the proper type of jars – made for home canning) The most common type of canning jars sold today have two-piece, self-sealing lids. This includes the lid (flat, metal) and the ring or screw band which holds the lid in place during canning. Lid lifter and jar lifer and funnel are not required but they make the canning job a lot easier! Plastic knife or spatula for freeing bubbles in the jars before they are sealed and canned. One piece of equipment not needed is a jar wrench (you often see these in canning kits). A jar wrench may tend to screw the ring/band on the jar too tightly before canning. If the band/screw is on too tight, air in the jar will not be able to escape during the canning process. This can lead to buckled lids and poor seals on the jars.
- Key Points: The jars recommended for home canning are mason-type jars that have the two-piece lid (lid + band). These jars are available in a variety of size with the half pint size being used most often for jams and jellies. If take care of, most canning jars will have a life span of about 13 years.
- Key Points: Lids recommended for home food preservation are the 2-piece type with a self sealing lid and a ring. Buy only the amount of lids that you will use in one year. Old ones may not seal well. Bands (rings) can be reused as long as they are not bent or rusted. Lids, however, can only be used once. Also, most lids need to be “treated” before they are placed on the jar. This usually involves washing them in hot soapy water, rinsing well, and keeping the lids hot (in a pot of water). However, it is best to consult the lid’s instructions. Note to Educator/Agent: There are some reusable lids that are advertised on the internet (Tattler). However, as of September 2011, these have not been recommended for use by the National Center for Home Food Preservation. More research needs to be done to evaluate them for safety before the NCFHFP will recommend them. Stay tuned.
- Key Points: Before canning foods at home, check the jars for signs of any cracks or chips. Do this every time you use them. Be sure to check new jars as cracks/chips can happen during the shipping process. For new jars, check for any signs of defects that might have gone unchecked at the factory. Defects can make jars weak, thus increasing the risk of breakage during the processing phase. After the jars have been checked, wash them in hot soapy water and rinse well. After washing, you need to decide if the jars need to be sterilized. This depends on two things: Which canner they will be used in (boiling water bath or pressure), and for how long. If they are being processed in a pressure canner, they do not have to be sterilized no matter how long they will be in the pressure canner. If they are being processed in a boiling water bath canner for at least 10 minutes they do not have to be sterilized. If they are being processed in a boiling water bath for less than 10 minutes (often with jars and jellies) then they MUST be sterilized before they are filled and processed. To sterilize, place jars in the water bath canner and boil for 10 minutes. Then keep them hot until they are ready to be filled.
- Key Points: When filling your jars be sure to follow recommended guidelines for headspace. Headspace is the space in the jar between the underside of the lid and the top of the food or its liquid. The amount of headspace required will depend on the type of food as well as the method of canning be used. Research-based, tested recipes will always include headspace. If you don’t follow recommended headspace requirements you could end up over-filling or under-filling the jar. If you leave too little headspace you will over-fill the jar and this can result in the food boiling over during processing. If food boils over, it may coat the lid and prevent a good seal from forming (leading to spoilage). If you leave too much headspace, you aren’t filling the jar full enough. The processing time may not be long enough to get all of the air out of the jar, resulting in a poor seal (that could lead to storage). Also, if there is air left in the jar the food (especially at the top) could become discolored.
- Key Points: After the food is prepared it is time to fill and seal the jars. Place the prepared food (whether raw or hot pack) in the jar, leaving the right amount of headspace. Afterwards, release any air bubbles that may be present in the jars. The easiest way to release the air bubbles is by placing a flat, plastic spatula between the food and the edge of the jar. Do not use metal knife to release air bubbles as this can scratch the inside of the jar. Once the bubbles have been released, check to make sure headspace is correct, wipe the jar rim with a damp paper towel (in case any food particles got on the rim), and place the lid on the jar. Add the screw band and tighten slightly. If you screw the band on too tight, it can cause the lid to buckle during processing. Note to Agents: It is important to remove the air bubbles before processing. Otherwise, they can rise up to the top of the jar, leaving too much headspace. This could result in the jars not sealing properly and may cause the food at the top of the jar to become discolored (due to the air left in the jar).
- Key Points: The jars are filled and ready to go into the canner. The amount of time the jars are in the canner will depend on the type of food, how it is packed, as well as jar size. Using the correct processing time (the amount of time the jars are in the canner) is important to assure that the food is properly heated to secure a good lid seal. Processing also kills bacteria that may be present in the food – this helps prevent spoilage as well as foodborne illness. Processing times are a CRITICAL step and should be followed. Note to Agent: Family recipes (handed down from previous generations) may have used the open kettle method, thus not including any processing times. These recipes cannot be recommended by AgriLife Extension because the risk of spoilage or foodborne illness is too high.
- Key Points: You have processed your jars for the amount of time specified on the recipe. Now what do you do? If using a boiling water bath canner, turn off the heat and remove the canner lid. Wait 5 minutes before removing the jars. If using a pressure canner, after processing turn off the heat and let the canner cool down naturally (this is called depressurizing). DO NOT FORCE THE CANNER TO COOL. After the canner is depressurized, wait 10 more minutes before opening and removing the jars. When removing the jars, use a jar lifter. Be careful to keep the lids upright. Do not tilt the jars (this could result in a poor seal). Place the jars on a cake cooling rack or on dry towels to cool. Don’t place them immediately on a cold surface (this could cause the jars to break). Do not disturb the jars for a minimum of 12 hours (12-24 hours is the range). This is so the jars can cool properly.
- Key Points: A proper seal is critical to long-term storage of your home preserved foods. After the jars have cooled, the easiest way to test for a good seal is to press the middle of the lid with your finger. If the lid spring up when you life your finger, the jar did not seal properly. During the cooling process, you may hear the lids “pop.” This is a good sign that the jars have sealed but it is always a good idea to check them again after the jars have cooled. Note to Agents: Another way to check for a good seal is to tap the center of the lid with a spool. If you hear a clear ringing sound, then you have a good seal. A dull sound is a sign that the seal is not good or the food is touching the bottom of the lid. Pressing down middle of the lid with your finger is probably the easiest method.
- Key Points: After the jars are cooled and you have checked that the seals are good your food is ready for storage. Remove the screw bands and wipe any food residue that may be on the outside of the jars. Label the jars with the date the jars were processed as well as the contents (see slide). Store jars in a clean, cool, dark and dry place. Use within 1 year for best quality; periodically check the jars for signs of spoilage. Note to Educators: The recommendation is to use home canned foods within one year to get the best quality. IF a tested recipe was used, research-based procedures were followed, and the jar was sealed then that food is safe to eat. As long as the jar remains sealed, there should not be a problem with the food getting contaminated. However, the quality will start to decline, especially if the food is stored at high temperatures. We really cannot give a true “expiration date” on home canned foods (but neither can the manufacturers of commercially canned foods).
- Key Points: If you notice that a jar did not seal within 24 hours of processing it, you have 3 options: Refrigerate the contents and eat within a few days (usually the best option). Freeze the contents. Reprocess using a new lid and full processing time (may not be worth it for 1 or 2 jars). If jars didn’t seal and it has been more than 24 hours, throw them away!
- Key Points: We mentioned that jars not processed correctly should be thrown out if the mistake is noticed more than 24 hours later. There are other circumstances in which foods preserved at home should be thrown away: Unexplained cloudy canning liquid. Strange odor. Growth of mold. Jars that did not seal and it has been longer than 24 hours. Bulging lid
- Key Points: When making jelly or jam, there are only 4 ingredients that are needed; fruit, pectin, lemon juice, and sugar.
- Key Points: Pectin is needed to make the fruit or the juice from the fruit gel. Although it is naturally found in fruits, some fruits don’t have enough naturally occurring pectin to get a good gel. Therefore, you have to add pectin. Pectin is available in a powdered or liquid form. Keep in mind that the form of the pectin listed on the recipe is the form that you must use. You cannot change one form of pectin for another in a recipe. Store pectin in a cool, dry place and use by the date stamped on the package. Using old pectin may result in jelly/jam that doesn’t gel. There is special pectin available for individuals who want to make jams and jellies without added sugar. Be sure to follow the instructions carefully and use only tested recipes.
- Key Points: The acid in jelly/jam recipes helps with gel formation and adds flavor. Fruit is naturally acidic but usually we have to add a little more. Lemon juice or citric acid is most often used.
- Key Points: Sugar is another ingredient needed for preparing jams and jellies. Sugar is important because it works with the pectin to make a good gel, acts as a preservative, and gives flavor to the jam/jelly. Keep in mind that because of the preservative role sugar plays, you don’t want to alter the amount of sugar noted in the recipe. In addition, do not substitute artificial sweeteners for all or part of the sugar specified in the recipe. Corn syrup and honey can be used but only in recipes that have been tested with these sweeteners. Note to Agents: There are ways to make jams and jellies without adding sugar (or using less sugar) but this will require either (1) a special type of pectin (look for those that say low-sugar or no added sugar); or (2) a specially formulated recipe. Those that use artificial sweeteners may need to be stored in the refrigerator or freezer. Be sure to read the instructions for using modified pectins or artificial sweeteners. For more info, see So Easy to Preserve.
- Key Points: Before you begin cooking your jelly or jam, gather your supplies and make sure your food preparation area is clean. Wash the jars. Then sterilize them in boiling water for 10 minutes. If you live at altitudes of 1000 feet or higher, boil for 1 additional minute for 1000 feet. Keep jars hot after they have been boiled. You will also need to wash, and rinse the jar lids and bands. Treat the lids according to the manufacturer’s instructions.
- Key Points: Like jelly, when making jams and preserves be sure to use only tested recipes. Measure the amount of ingredients carefully – do not adjust the quantity of the ingredients. Prepare the jams/preserves in small batches. Do not double the recipe.
- Key Points: When making jams and preserves, select good quality fruit and prepare it according to the recipe. Cook the fruit in a large saucepot (8 quart size is good). Heat the fruit and sugar (and other ingredients if listed) over low heat until the sugar is dissolves; then boil rapidly for the amount of time noted in the recipe. Check for doneness of the jams/preserves by measuring its temperature – should be about 220 degrees F.
- Key Points: After the jam/preserves are done, skim off the foam if desired. This is a quality issue – foam does not make the jam/preserve unsafe. Fill hot, sterilized jars with jam. Leave ¼ inch headspace. Wipe the rims, add lids and bands. Process in a boiling water bath canner for the length of time specified in the recipe. After processing, cut off the heat to the canner, remove the canner lid and wait 5 minutes. Then remove the jars. Let the jars cool – do not disturb for 12 to 24 hours. Then check the seals. Store in a cool, dark, dry place and use within 1 year for best quality. Check periodically for signs of spoilage. Notes to Educators: The recommendation is to use home canned foods within one year to get the best quality. IF a tested recipe was used, research-based procedures were followed, and the jar was sealed then that food is safe to eat. As long as the jar remains sealed, there should not be a problem with the food getting contaminated. However, the quality will start to decline, especially if the food is stored at high temperatures. We really cannot give a true “expiration date” on home canned foods (but neither can the manufacturers of commercially canned foods). Some recipes suggest adding a small amount of margarine during the cooking step to reduce foam formation.
- Key Points: At some time, you will likely experience “runny” jam or jelly. What causes this? Here are some reasons why jams and jellies turn out runny. Keep in mind that sometimes we do everything “by the book” and the jelly or jam is runny. If the jam/jelly is runny but the jar is properly sealed, the product is safe (assuming a tested recipe was used). You can try to remake the jam/jelly or you can use the runny jam/jelly as a topping for ice cream or cake or as a topping for pancakes or waffles.