Blown Away,

All things preserving - canning, water bath (vacola), freezing, drying your harvest. We discuss all methods and the pros and cons, be nice to each other, please we all have our ways of preserving.
Shadowgirlau
Posts: 2281
Joined: Sun Mar 30, 2008 4:57 pm

Blown Away,

Postby Shadowgirlau » Sat Jan 07, 2012 9:15 am

Last night I watched Better Homes and Gardens and in particular the segment about preserving as in making jam.
I am not an advocate of any particular method how ever I was horrified as last night "Fast Ed" not only gave very limited information but his method was not safe.

When it came to his method of sterilizing I had no problem with how he was sterilizing the jars after all Miltons is good enough to sterilize our babies bottles so it should be good enough for our jam jars however when he then went on to fill cold jars with supposedly hot jam, hmm? not so good. I know from experience that jam has to boil at 220F for at least 1 - 5 minutes depending on type of fruit and amount of same for it to reach setting point that means the jam is very hot. There is no way I could hold a jar and fill it with very hot jam and the jar (which would have to be cold if I could hold it as Fast Ed was doing) would surely either crack if not break.

It is for this reason that when making jam I put my jars in the oven where I both sterilize them and heat at the same time so that when I put hot jam into them they don't crack or break. I do the same when I make chutney or relish in actual fact.

At the end of his segment for making jam I was expecting him to say go to our website for more detailed information about making your own jam or something like that however he didn't.

I don't believe in over cooking my jam as it will darken be very very thick and difficult to spread as well, however his 5 -10 minutes of cooking those apricots and cherries would not have been enough either. When I make apricot jam it is at least 20 minutes before the fruit begins to soften enough that I can add all my sugar and start to really get into the whole process of jamming. The whole process from prep to completion will be at least 2 hrs. I like pieces of fruit in my jam so I don't usually cook it till it is mush however I do like to have spread-ability too which is why I question his methods in this area.

I believe that this particular segment in BHG last night was misleading which saddens me as so many people out there watch the show and many will think - oh that looks quick and easy, yes it does but quick as depicted? oh no, not a chance.
Which is really sad as it may put a lot of people off making their own and then learning to make other things to because they have been set up to fail in the first place.

Shame,

Kathleen
Life is what happens to you while you're busy making other plans.
- John Lennon

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
Contact:

Re: Blown Away,

Postby minnie » Mon Jan 09, 2012 7:15 am

Hi Kathleen,

I don't watch it but have you written to the show and told them? They would have something on their website for people to write in and it's well worth it, no doubt you wouldn't be alone.

:)
Vicki

Mojojo
Posts: 501
Joined: Sun Nov 09, 2008 8:01 pm
Location: Perth and Donnybrook, WA

Re: Blown Away,

Postby Mojojo » Sun Jan 15, 2012 11:56 am

Hi Kathleen, I agree with Vicki, write in!
I missed that segment, but agree with what you are saying, especially baout people failing and then not wanting to try again.
Miltons would be fine I would think for sterilising, but like you said, hot jam in cold jars? Hmmm.
~ Jo
_________________
Two roads diverged in a wood and I -
I took the one less travelled by,
And that has made all the difference.
~ Robert Frost

Shadowgirlau
Posts: 2281
Joined: Sun Mar 30, 2008 4:57 pm

Re: Blown Away,

Postby Shadowgirlau » Tue Jan 17, 2012 9:40 pm

He was literally holding the jar and ladling in hot jam. I remember many years ago when I first started preserving, I ladled hot jam into jars that were not hot and several cracked. Even as it is now, when I make jam I wear cotton gloves when I am putting the lids on the jars to seal them because I can not hold the jars filled with hot jam while I put those lids in place.
My poor old fingers just cannot take the heat! :lol:

Kathleen
Life is what happens to you while you're busy making other plans.
- John Lennon


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