Preserving - Sterilising and Sealing Jars

When making preserves, cleanliness in the kitchen is very important to prevent contamination of the mixture by airborne bacteria or fungi.

JARS : I use a mixture of old jars I have laying about and some I have purchased specifically for preserving.

First wash jars and their lids in hot soapy water or you can put them in the dishwasher.

Then place them in a cold oven, bring temperature to 120°C and leave for approximately 30 minutes.

OR

Place them in a large saucepan, cover them with cold water, bring to boil and simmer for approximately 20 minutes (top up with boiling water from time to time if required)

I tend to use this method and use a cheap, large soup pot I picked up from Woolworths for about $15.00.

Fill jars with hot preserves while they are still hot making sure you don't touch any of the inside surfaces to avoid contamination. Usually fill to about 1/4 inch from the top.

Once jars are filled, wipe around the top of any jars with a clean (sterilised) cloth to clean up any spillages.

Put lids on jars and place into a saucepan of boiling water to seal.

Jams, Jellies, Marmalades and Fruits for approximately 15mins

Tomatoes for approximately 40mins

NOTES TAKEN FROM COUNTRY WOMEN'S ASSOCIATION PRESERVES COOKERY BOOK

Preserving - Testing For Setting Point

To be sure that your jam, jelly or marmalade is going to set properly, you need to know when it reaches its setting point. This may take up to 20 minutes of boiling but to avoid over cooking its best to start testing after five minutes or so.

There are three easy ways to test for setting -

• Test temperature of the mixture with a sugar thermometer, setting point is 105°C

• Chill a saucer in the freezer. Place a teaspoon full of the hot mixture on the cold saucer and place back in freezer for 30 seconds or leave for 2-3 minutes on your bench. Then push with your finger and if ready it will wrinkle and feel firm.

• Stir mixture with a wooden spoon, lift spoon and turn to cool the mixture on it, then hold the spoon horizontally. The mixture should form a firm drop on the edge of the spoon if ready.

I usually do a combination of the first two points to be sure :o)

NOTES TAKEN FROM THE COUNTRY WOMEN'S ASSOCIATION, PRESERVES COOKERY BOOK

Plum Jam

2kg plums

125ml lemon juice

1.5kg sugar

Put two small plates in the freezer for testing purposes

(see testing for setting point)

Cut the plums in half and remove stones.

Place in a large pan and add 1 litre (4cups) of water.

Bring slowly to the boil, then reduce the heat and simmer, covered for 50 minutes or until the fruit is soft.

Add lemon juice and sugar

Stir over low heat without boiling for 5 minutes or until sugar has dissolved.

Bring to the boil and boil for 20 minutes, stirring often.

Remove any scum from the surface during cooking.

When setting point is reached spoon into sterilised jars and seal.

(see sterilising and sealing jars)

Recipe from Jams and Preserves, Murdoch Books

Banana cake with cream cheese frosting

• 125g butter, at room temperature
• 315g (1 1/2 cups) caster sugar
• 1 1/4 cups mashed overripe banana (about 2 large bananas)
• 2 eggs
• 1 tsp vanilla extract
• 100ml buttermilk
• 225g (1 1/2 cups) self-raising flour
• 1/2 tsp bicarbonate of soda
• 1 banana, extra, to decorate
• Fresh lemon juice, to brush

• Cream cheese frosting

• 125g cream cheese, at room temperature
• 50g unsalted butter, at room temperature
• 230g (1 1/2 cups) icing sugar mixture
• 1 1/2 tsp buttermilk

Method

1. Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base and side of the pan with non-stick baking paper.

2. Place the butter, sugar, banana, eggs and vanilla in the bowl of a food processor, and process for 2 minutes or until well combined. Add the buttermilk and process until combined.

3. Add the flour and bicarbonate of soda, and process until just combined. Pour the mixture into the prepared pan. Shake the pan to settle the mixture. Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely.

4. Meanwhile, to make the cream cheese frosting, use an electric beater to beat the cream cheese and butter in a bowl until well combined. Add the icing sugar and beat until well combined. Add the buttermilk and beat until the mixture is pale and creamy.

5. Place the cake on a serving plate. Spread the cream cheese frosting over the top of the cake.

6. Peel and thinly slice the extra banana. Lightly brush 1 side of each slice of banana with lemon juice. Arrange the banana slices, lemon juice side up, around the edge of the frosti

7. taste.com.au
8. Note : Used this tip and it turned out well : Didn't have buttermilk so used vinegar in my milk (place 1 tbs vinegar in measuring cup, fill rest of cup with milk, stir then let sit fir 5 mins or so, then use what you need).

Creamy Rice Pudding:

Creamy Rice Pudding:
For 4 servings:
1/2 cup short grain rice
3 cups milk
1/4 tsp salt
2-3 Tbsp white or brown sugar
1/2 - 1 tsp vanilla
finely grated nutmeg (optional)

add 1-2 eggs

Use non stick spray in the slow cooker & turn to low. Put rice, milk, & salt into slow cooker, cover & cook for 4 hours. The rice is cooked when you taste a few grains & find that they disintergrate when you rub them against the top of your mouth with your tongue.

Beat 1 or 2 eggs (or egg yolks) with 1 or 2 Tbsp milk, then stir this into the hot, sweetened, cooked rice & milk mixture. Leave to cook for about 1/2 an hour longer stirring 2 or 3 times to prevent the mixture near the edges overcooking before the centre thickens.

Serve the rice pudding alone, with sliced, sweetened raw fruit, or with cooked fruit in syrup .

May be layered with fruit in stemmed glass dishes.

BUTTER CAKE

125g (4oz) Butter
1/2 teaspoon vanilla
1/2 cup castor sugar
2 eggs
1 1/2 cups self-raising flour
1/3 cup milk

Have butter at room temperature

beat butter with vanilla until light and fluffy;

add eggs one at a time, beating well after each addition.
Stir in half the sifted flour with half the milk, stir until combined.
Add the remaining milk and flour, stir in lightly,

beat lightly until mixture is smooth.
Spread into greased tin,

bake

Hokey Pokey Biscuits

. . . . . . . . . . . . . . . . . . . . . . . . . . . .1/2 cup butter

1 tablespoon milk

1 tablespoon (large) golden syrup

1/2 cup caster sugar

1/4 tsp salt

2 cups flour

3/4 tsp baking soda

1 tsp cinnamon

Turn oven on to 180.

Melt the first five ingredients together in a saucepan , stirring.

Take off the stove and leave to cool.

Sift the flour, cinnamon and baking soda together

Stir the lot into the melted mixture.

Roll the mixture into small balls and place on a cold ungreased oven tray,

Flatten them slightly with the hands, leaving room for some spreading.

Flatten more with a fork that has been dipped in water, so you get a ridged effect.

Bake for 15 minutes until they are rich golden brown. Take out leave to cool. As they cool they will harden.

NOTES : I doubled the recipe and changed a few things, see original below.

Blokes Who Bake : Thanks EBB for the link