Easy Preserving is not your grandma’s canning guide!
Full of lighthearted humor, Easy Preserving entertains as you learn simple and efficient ways to save your bounty – whether that bounty came from your garden, your grocer, or the farmer’s market.
Easy Preserving covers five of the simplest, most time-saving, and most reliable methods of food preservation by giving a clear overview of the method, its pros and cons, what produce works best, and the supplies needed. Easy Preserving then walks you step-by-step through the methods while providing plenty of hints, tips, and recipes.
If you’re just beginning to gain an interest in food preservation, this book is an excellent introduction to several time-saving techniques. If you’ve been using traditional canning methods for years, Easy Preserving is bound to give you new ideas to save your produce without spending hours in the kitchen.
Note on the 2nd Edition: This second edition of Easy Preserving has been thoroughly revised with new text and information. In response to reader requests, when appropriate many recipes now have low- or no-sugar options. Finally, several new recipes have been added for you to enjoy your bounty.
READY TO PURCHASE?
Learn about your many shopping options for both paperbacks and e-books of Easy Preserving on my Where to Buy page.
READY TO SAMPLE?
EXCERPT FROM CHAPTER 4 – FREEZER JAM
Freezer jam is just that – jam you store in your freezer rather than traditional jam you store on the pantry shelf. And it’s a far easier way to preserve fruits and berries than traditional jam.
When making shelf-stable jam, you cook the fruit which not only heats up your kitchen, but also destroys some of the vitamins in fresh fruit. Once all the ingredients are combined and transferred to jam jars, you then have to put the jars in a hot water bath to seal them shut. This takes a long time. At least three hours. By the time you’re done with a batch of traditional jam you’re hot and tired of being in the kitchen which is now a mess and will eat up more of your summer time to clean.
Because you don’t cook the fruit, freezer jam not only preserves the nutrients in your fruit, but also requires only one minute at the stove. Let me give a real life example of just how easy freezer jam is to make.
The other day I wanted to make a batch of strawberry-blueberry jam. I started at 5:19 pm and was done (including washing the dishes and cleaning up a few jam spills) by 5:47 pm. Nothing had been prepped before I started and, after having prepped the fruit ready, I realized I forgot to bring up a box of pectin and had to go in search for my last box of pectin. So, that twenty-eight minutes of kitchen time included not only completing my jam and cleaning my kitchen, but also factored in some frantic scrambling through the pantry.
Let’s look a little more closely at freezer jam…
- Takes only half an hour to make a batch of several jars
- Requires very little equipment compared to shelf-stable jam
- Requires very few cooking skills
- Tastes super fresh and preserves nutrients since the fruit isn’t cooked
- Can be made any time of year with frozen fruit
- Makes a great gift
- The jars take up freezer space
- Uses quite a bit of sugar.
Note: When using pectin, the sugar cannot be reduced because the sugar is necessary for proper setting of the jam. There is sugar-free/low-sugar pectin, or try out the no-sugar-required jam below.
Use as you would any type of jam – on toast, mixed into plain yogurt, on ice cream…
Berries, peaches and other stone fruit, citrus fruit
- Blender, immersion blender or potato masher
- Several 4- to 8-ounce containers
- Box of pectin (4-ounce/100-gram size)
- Small pot
- Mixing spoons and measuring cups
- Large bowl
- Cookie sheet (optional, but helpful with keeping things clean)
ALL ABOUT IT
Sorry, the sample ends here. Get your copy of Easy Preserving to discover freezer jam recipes including a no-sugar option and a no-pectin marmalade!