Dear reader, this is my last green bite written States-side for the next month.  Starting now and through November I’ll be on a miniature tour of Europe, visiting Holland, France, Belgium, and Scotland.  Never fear, though -- I’ll stay in touch with plenty of recipes and lore from my travels.  For this week, though, my article will focus on preservation of American things, specifically fruits and vegetables.
Canning sometimes gets a bad rap – if it’s not done properly, those consuming your treats could end up with food poisoning or, even worse, botulism.  For this reason, make sure that your jars and lids have been boiled for at least five minutes.  Always wipe any spills off of the sides of lids and jars, as well.  

Making jams and jellies is an easy process – most boxes of pectin have recipes on the sides.  Personally, though, I’d caution against following them to the letter.  Some of the recipes I’ve seen have more sugar in them than fruit – I’ve successfully cut the amount of sugar by half, and still made delicious jam.  Most of us could stand a little less sugar in our diets.  Sugar raises the insulin levels in our blood, which can make it hard for your immune system to fight off disease.  Insulin also makes it easier for the body to store fat and harmful cholesterol, but harder for the body to absorb a number of minerals.  More obviously, sugar also contributes to a “rush” of sorts.  For awhile, a person’s mood feels elevated, similar to the effects caused by drinking coffee. However, sugar is metabolized rather quickly, and a person “crashes” quickly, becoming irritable and depressed.

But back to our canning.  Nearly anything can be canned:  berries can make jam or jelly, apples and pears can become butter or sauce, and peppers and tomatoes can be turned to chutney (see my tomato article for a recipe).  When using blackberries or raspberries, you may want to employ the use of a strainer – the seeds may become stuck in your teeth later.

Most jam-making doesn’t take long – throw your fruits, sugar, lemon juice, and pectin in a saucepan, and boil for a few minutes.  Then ladle your preserves into the clean, hot jars.  Screw lids on tightly, and then begin to prepare to seal your jars.  Boil a large amount of water in a big saucepan, and immerse your products in the boiling water.  Process for about three to five minutes, and very carefully remove your jars, using tongs or a hand towel.  My illustrator pal Mr. Groenink (who will be joining me on my European adventures, and also receiving a number of canned goods) believes that if your turn your jams and jellies upside down, the lids are more likely to stay sealed.  If you hear a popping noise, one of the lids has probably unsealed itself, which means the jar should be kept in the refrigerator, as it’s no longer vacuum-tight.

If you follow the tips I’ve outlined here, you should be able to enjoy fresh produce all through the winter – jams can stay good for up to a year.  Keep your jam in a cupboard away from the sunlight, and share with friends!  Jams or jellies tied up with ribbon make an excellent holiday gift idea, as well.

Stay tuned for my next post from across the globe!

Images courtesy: Chuck Groenink