Every housewife wants to preserve the fruits of the summer harvest as best as possible. We use the experience that has been accumulated over the years and has been verified by practice. There are no trifles in conservation!
– Do not wash lids and cans for canning with cleaning agents, but with mustard powder or baking soda (1 teaspoon per 1 liter of water). After washing, they need to be scalded with boiling water and dried. Boil the lids. It is convenient to sterilize jars in the microwave. Pour 1-2 tablespoons of clean water into each, put in the oven (three-liter can be put on its side) and turn it on at full power. When the liquid has completely evaporated (usually in 2-3 minutes), the job is done. Take out the jars with extreme caution: the glass is very hot.
– Berries and fruits from your own garden should be washed as little as possible before cooking. And bought in a store or in the market – as carefully as possible. Strawberries and raspberries are washed without removing the stalks, after which they are laid out on paper, dried, and only then sorted out.
– Berries in jam will retain their shape and aroma if you pour hot syrup over them for 3-4 hours and only then start cooking. Fruits with a hard skin (for example, gooseberries and plums), prick with a wooden toothpick – they will absorb the syrup better.
– To check if the jam is done, take a saucer and place it in the freezer for a few minutes. After taking out, drop the jam on the edge – if the drop does not flow down to the bottom of the saucer, it is ready.
– If the jam does not thicken for a long time, add a little lemon juice or applesauce to it.
By the way, in the special appendix of the Telenedelya magazine “Canning. Jams ”you can find more than a hundred classic and original recipes for jams, confitures, marmalades, sauces, compotes, as well as interesting life hacks.
You can buy the special issue at the point of sale of the press or order it right now in our online store.