In jam making some special utensils and equipments are
essential to make this work easier and simpler.A wide and
deep bottomed aluminium or enamel vessel is ideal. The width
help more boiling surface and hence quick evaporation. A
wooden spoon,rather than metal,should be used for stirring
the contents.A slotted spoon can remove any seeds that come
to the top while boiling. Jar and lid have to be boiled for
15 minutes.Drain and leave to dry before filling.
The jam will set well only if there is sufficient acid and
sugar.For fruits which have less acid,lime juice has to be
added.
Boil the fruit with the amount of water as directed and
cook till soft and pulpy.Remove from fire and dissolve the
sugar completely before putting back on the fire,otherwise
the sugar tends to crystallise after the process.
For testing, keep a saucer of water nearby,let a few drops
of jam fall into the water.If the jam jells,you can be sure
it is ready.A little sodium or potassium bisulphate prevents
jam or any preserved food from fermenting.
PICKLES AND PRESERVES :
Pickles are a favourite in indian homes.One should choose
fresh firm vegetable for pickling.It is advisable to brine
the vegetable before, to remove excess water or acid, which
the vegetable contains.Excess of these cause fermentation
and diluting of other ingredients.Mix the vegetable with
table salt and keep overnight.Throw away the water that
oozes out and proceed with the recipe.This is called dry
brining.
GENERAL RULES IN WINE MAKING :
Vessels and other equipments used in the wine making should
be sterillised by boiling them in water.Water used in making
wine should be boiled and cooled previously.It is also
advisable to wash fruits in boiled water.
An enamel vessel is ideal for boiling the fruit mixture,
and for brewing,earthen pots given the best result.
Always use white sugar and dissolve it thoroughly before
brewing.Cover the brewing jar with two layers of muslin.
If properly made,wine will clear itself when kept for
the specified time.Three months is a reasonable period.
