T&L Mini Guide FINAL

PROCESSING YOUR KILNER ® JARS

SETTING POINTS There are some quick signs which will help you spot when your preserve has nearly reached its setting point. • The fruit mixture will not rise as vigorously in the preserving pan as it has done earlier in the cooking process. • The fruit mixture will start to form large bubbles on the surface. Every recipe is different, and some preserves will start to set after only 3-5 minutes where as others may take 15 minutes or longer. It is therefore very important that you start testing for setting early to avoid over cooking your preserve.

Testing the setting point

If you would like your preserved food to last for up to a year then you need to process your jars. This is a simple procedure and removes excess air and bacteria from your jars by creating a pressure seal. Processing is similar to how commercial producers of food remove air from jars.

To test that the jam is of the desired thickness, spread a

teaspoon amount onto a frozen plate and smear with the back of your spoon (or finger if it’s not too hot!). If the jam ripples as you spread it, it’s a sign that your jam is ready! If the setting point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Then repeat the test again with a fresh frozen plate. (You may need to test it several times, be patient, as this testing is crucial to achieve the correct consistency).

Place your sealed jars into a Kilner ® Jam Pan and cover with cool water. Slowly bring to the boil and simmer for 20 minutes. You will be able to see bubbles escaping from the lids of the jars, this is perfectly normal. Using Kilner ® Jar Tongs, carefully remove the jars and place to one side. Leave to cool for 24 hours. Enzymes These are proteins found in all living things, animal or vegetable. They trigger deterioration and are most active at temperatures between 29-50°C but will be destroyed when heated to 60°C and over. Bacteria Can cause food to rot so it is vital to kill off bacteria during the preserving process. It increases rapidly at temperatures between 20-40°C but will be destroyed at temperatures over 100°C. THE FOUR SPOILERS

The next day you need to check a seal has formed. For Kilner ® Preserve Jars the lid should not pop when pressed. For Kilner ® Clip Top Jars the lid should not move upwards when the clips are undone. Store your finished preserves in a cool dry place away from the light in an upright position. Mould Mould spores form as a green/grey cotton wool appearance on fruit and vegetables and thrive at temperatures between 10-38°C. They can be destroyed by heating to temperatures between 60-90°C. Yeast Will grow in food containing over 60% sugar if covered badly, allowing air to get in and can cause spoiling. Can be destroyed at temperatures above 60°C.

WHEN THINGS GO WRONG

Air Bubbles

Poor Set

This could be a result of adding your jam/ preserve into your jars when the jars are too hot. If this is the case, the jam and preserve could continue to cook. In order to rectify this, use your Kilner ® Spatula and Bubble Remover and run it around the inside of the jar, allowing the bubbles to rise to the top and burst.

Problems with setting are the most common issues in the process of

preserving. A poor set can occur for a number of reasons: too much or too little sugar, an insufficient amount of pectin, the fruit used was either over ripe or under ripe, or you may have over cooked the mixture.