LCBO Food & Drink Autumn 2021

BATCH WORK

GENERAL TIPS FOR SUCCESS A few more pointers to get you canning like a pro!

and will affect texture. If you want to make more, do separate single batches. When making sweet spreads like jams, jellies and conserves, don’t alter the type or amount of sugar, or you risk jams that won’t set. Many pickles, salsas, chutneys and sauces bene­ fit from standing at least a few days or even a week or two after canning for the best flavour. Be patient before opening, if you can!

Only fill as many jars as your canning pot will hold at one time. Never fill jars and then let them cool before processing in the canner. Only use the freshest, highest quality ingre­ dients. Any produce with spots of decay can spoil an entire batch of preserves (even if you cut the spots away). Don’t double a recipe. The cooking time and amount of evaporation will change in larger batches

Cumin Lime Carrot Jam

Storage Once you have those beau- tiful jars filled, sealed and cooled, take care to store them properly to preserve the quality. Remove the ring portion of the lids, wash and let air-dry; store to use next time. Rinse jars and wipe dry. Don’t put the rings back on the jars; they aren’t needed (the lids are vacuum-sealed on) and any moisture trapped under the rings can cause rusting and the seals to loosen.

Recipe on page 169

Label each jar (use a marker or removable piece of tape on the lid) with the contents and made-on date.

Store for up to one year in a dry place, away from any temperature fluctuations (cool is best) and in the dark. A cold cellar is usually too moist.

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AUTUMN 2021 FOOD & DRINK