Help Line
& Frequently Asked Questions

• Should I process all my preserves, even jams ?
• Should I sterilise my jars & lids?
• How can I tell the difference between "High Acid" and "Low Acid" preserves ?
• What is "Boiling Water Bath" processing ?
• What is "Pressure Processing ?
• I have an old book on preserving that does not have processing times, what do I do ?
• How do I tell if my preserve or jam has reached set point ?
• What is pectin ?
• Do I need to add pectin to my jam ?

 

If you have a question, or require help with your home preserving, please call (07) 3133 1673 or email Valerie with as much information about your question or problem as possible at valerie@greenlivingaustralia.com.au

Should I process all my preserves, even jams ?
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Yes, except some egg based preserves such as Lemon Butter, which are meant to be kept in the fridge.

Modern home preserving techniques, which offer the safest results, all call for "Boiling Water Bath" processing for high acid foods, and "Pressure Processing " for low acid foods.

This Jam was not "boiling water bath" processed,
and was covered in mould when opened.

Read more on Valerie's Blog about mould, and the health risks.

Should I sterilise my jars & lids?
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If processing times are less than ten minutes, your clean jars and lids should be sterilised in boiling water before being filled.

How can I tell the difference between "High Acid" and "Low Acid" preserves ?
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Your recipe and directions should tell you. If not, check the ingredients, most pickle recipes contain vinegar, which increases the acidity. Most fruit based preserves will be high acid because of the fruit acid in the fruits themselves. Some recipes, like tomato based pasta sauce will call for the addition of lemon juice to raise the acidity to a safe level (do not leave this out).

What is "Boiling Water Bath" processing ?
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"Boiling Water Bath" processing, for high acid foods, is where you place your filled and closed jars of pickles, jams, fruit, or sauces into a big pot of hot water. The water has to be deep enough for the jars to be covered by at least 25mm. The pot is then heated until the water begins to boil, this is the start of your "processing time" ... the water must be kept at a rolling boil for the processing time specified.

The heat can then be turned off, and both the jars and water allowed to cool, or the jars can be carefully lifted out of the water, and allowed to cool on the kitchen counter.

What is "Pressure Processing" ?
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"Pressure Processing" for low acid foods, requires a Pressure Canner, which is a sealed vessel. The increased pressure inside the sealed canner allows the contents to reach a higher temperature than 100° C. This higher temperature is required to kill botulism spores, and botulism that can thrive in low acid, anaerobic conditions.

I have an old book on preserving that does not have processing times, what do I do ?
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Old books and recipes can be great, but you need to find a modern book, with the correct processing methods, or you can look at the USDA Complete Guide to Home Preserving. Find a recipe that has similar ingredients, and use the processing method, and times given.

How do I tell if my preserve or jam has reached set point ?
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The set point of jam is 105 to 106 degrees C. Use a candy thermometer to keep track of the temperature. To test your jam for set point, place a small plate in the fridge of freezer for a few minutes. Remove a small amount of the jam and place it on the chilled plate and return it to the fridge or freezer to bring the jam sample you are testing to room temperature. If the jam has reached set point it will hold its shape and form wrinkles when it is pushed with your finger.

It is important to remove your jam from the heat while testing for set point, as if it is ready, you do not want to overcook your jam while performing this test. If it is not set, return it to the heat and continue cooking, then test again.

What is pectin ?
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Pectin occurs naturally in fruits; however, some fruits have higher natural pectin then others. The pectin content is determined by the type of fruit and the ripeness of the fruit, with the ripper fruit having lower pectin levels. Fruit that is under ripe has a higher level of pectin. Pectin assists in setting your jams and preserves.

Do I need to add pectin to my jam ?
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There are two ways to make jams, jellies and preserves. The fast way, which uses added pectin, and the slow way, which does not. Pectin is a natural gelling agent and its addition to your jam will give you more consistent results and take you less time. Without added pectin you are relying on the unknown quantity of natural pectin in the fruit, which changes the cooking time to get to set point. Adding pectin can take the guess work out of jam making and is a good idea for those new to this craft.

We now supply "Pure Pectin" in our shop, this is a commercial grade Pectin, with NO added sugar.