LCBO Food & Drink Autumn 2021

BATCH WORK

Food safety

Followa current, tested recipe. Foods must have the correct acid level for safe preserving and the right pectin level for the proper texture of sweet spreads. Some very old recipes are no longer considered safe. Measure accurately and don’t substitute ingredients. You can sub spices and herbs, but don’t adjust salt. Never adjust the vinegar; you can use a different vine­ gar of the same or stronger concentration. Keep Clean Preserves must always be put into hot sterilized jars. Wash them in the dish­ washer on the sanitize cycle (timing it so they’re hot when ready to fill) or fill your canning pot with water, add clean jars (tilting them to fill with water) and place upright on rack. Bring water to a boil, and boil for 10 minutes. Turn heat to low, and leave jars in the canning pot to keep hot until it’s time to fill them. Sterilize all tools and equipment in the dishwasher on the sanitize cycle or in a bleach solution of 1 tsp (5 mL) bleach for each 3 cups (750mL) water. Rinse well.

SHERRY APPLE GINGER WALNUT CONSERVE

Recipe on page 168

Planning your canning A little planning goes a long way toward successful canning (for example, don’t start at 8 p.m. unless you want to pull an all-nighter!).

Purchasing Calculate ingre­ dient amounts for recipes (plus a little extra), order ahead from farm­ ers or markets (for larger amounts) and check your jar and lid supply.

Planning logistics Schedule time to do your can­ ning the day you buy the pro­ duce or the next day (or, in the case of things that may need to ripen further, such as toma­ toes, buy ahead but be ready when they are). You want to preserve the ingredients when they’re at their peak.

Prep your space Clear off counters to have lots of room to work, clear a spot to let your jars cool for 24 hours and clear space in your pantry for your finished preserves.

Equipment Always sterilize an extra jar or two, and extra lids, in case the recipe makes a little more than it states.

If in doubt, throw it out!

Never eat preserves that have bulging lids, broken or rusted seals, mould or bad odours, or are bubbling. It does feel wasteful, but food poisoning is not worth the risk.

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AUTUMN 2021 FOOD & DRINK