Recipe

Preserving In Your Oven Recipe

	Deliathecrone / All my dishes 1 year, 6 months ago With the minimum of basic kitchen equipment, it is possible to successfully bottle extra fruit with good results. You will need clean canning jars and lids. Prep:20m Cook:60m Servings:1	Deliathecro
	easy

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tuilelaith

jenniferby

itsjustjuw

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Ingredients

Choose and prepare your fruits, washing, using pieces which are not bruised.

Top and Tail when necessary, such as with gooseberries, etc.

Cut pears or apples into even slices and keep in cold water and lemon juice to prevent discoloration.

Plums, damsons, cherries, berries, currants, apricots are best done whole.

Directions

Pack your jars with the prepared fruit.

If you rinse the jars with cold water before you pack, the fruit seems to slide down better.

A long-handled wooden spoon is useful for packing closely; jarring the bottle down on the hand several times also brings the fruit down.

Pack as compactly and as close to the brim as possible.

Now lay patty pans, saucers or lids on top of the jars to prevent fruit scorching; place on the oven shelf so that the bottles or jars do not touch one another.

Heat the oven gradually to 240-degrees F. (Reg.3/4) so that in one hour the fruit has slightly changed color and shrunk down a bit in the bottle.

Note: 3/4 of an hour is sufficient for berries and softer varieties of apple.

Plan on 1 1/2 hours for pears and tomatoes.

Have ready either boiling water or syrup (1/2 lb sugar to the pint).

When the fruit is ready, remove each bottle out of the oven separately with bottle tongs or a dry tea-towel or cloth and fill with the boiling syrup or water up to within 3/4 inch of the brim.

Fix the cover immediately and AIR TIGHT. If you don't have special lids, wax is excellent.

Store away in a dry, cool place.

Fruit prepared this way may be used 'neat' as a pudding, or in pies, tarts, flans, etc.

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Comments

tuilelaith 1 year, 6 months ago said:
This is a great idea. I will be using it when my new stove is bought. I should be able to afford it with in the month.

jenniferbyrdez 1 year, 6 months ago said:
Fantastic.

auntybea 1 year, 6 months ago said:
The neat thing is that, if you are using the two-piece sealer lids, you can also seal your jars in the same temperature oven. Once you've added your liquid, just set all your jars on a cookie sheet with lids in place and put back into the 240 F oven. Within 10 minutes you should starting hearing pings as your jars seal!

itsjustjuwah 1 year, 1 month ago said:
Great alternative to the way my Momma used to do it with a big canner pressure cooker!

peggy_cookingfool 8 months, 3 weeks ago said:
What an interesting idea. Do you know if you need to adjust any of the times for high altitude? I live in Colorado at 5300' and all conventional canning recipes call for additional processing time.

I would love to give this method a try...again thanks for a great tip! Peggy :)

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