Jam Making & Pickling
Jam making and Pickling fall under the preservation process of Aseptic Canning. The principles of preservation involved are exclusion of air and temperature control.
Orange Marmalade
Ingredients / Method1.5 kg Oranges
2 lemons
12 C water
3 Kg sugar, warmed / 1. Scrub the fruit, peel and cut the peel into coarse strips
2. Cut the fruit, removing seeds and any pith. Tie the seeds and pith in a muslin bag (they contain the pectin required for setting the jam)
3. Add the peel, fruit and muslin bag in a pan, add water and bring to the boil. Simmer gently until the volume has reduced by 1/3
4. Squeeze the bag of pith to press out any juice. Discard the bag
5. Measure the cooked mixture. Return to a pan with 500g sugar per 2 ½ cups of jam mixture
6. Stir over a gentle heat until sugar has dissolved, then boil for 15-20 minutes or until setting point is reached
7. Cool slightly, then ladle into warm, dry sterilised jars
8. Cover and seal
Cauliflower Pickles
Ingredients / Method1 medium head of cauliflower, broken into florets
1 C baby white onions, peeled
1/3 C salt
5 C white vinegar
¾ C sugar
1 tsp tumeric
1 Tbl mustard seeds
½ Tbl celery seeds
1 red chilli
ice cubes / 1. Mix vegetables with salt and ice cubes, cover with more ice cubes. Cover and let stand for 3 hours. Drain
2. Mix the remaining ingredients in a large saucepan and bring to the boil, stirring to dissolve the sugar
3. Add the cauliflower and onions. Cook for 10 minutes until tender but not soft
4. Pack the vegetables into a hot sterilised jar
5. Reheat the liquid to boiling point. Pour over the vegetables and seal
§ To sterilise jars – Wash glass jars in hot soapy water and rinse in fresh running water. DO NOT DRY WITH A TEA TOWEL. Boil jars in water for 10 minutes then dry them upside down in a warm over for 15 minutes just before filling.
§ NOTE: Metal lids cannot be used for pickles due to high levels of acidity. Plastic lids or plastic lined lids are best used.