Here's most of what I used:
I boiled the watery kumquat mixture for 45 minutes. I added pectin and sugar. I brought the mixture to 220 degrees (the gel stage). I sterilized the jars and lids in boiling water. I added the hot, gooey mixture to the sterilized jars. I twisted the lids on so they were "finger-tight," as instructed. I boiled the filled jars for 15 minutes each:
I removed them and let them cool, and then...
*POP!*
That sound of snapping-lids-as-a-vacuum-seal-was-formed. Or as I might call it from now on: An Angel Snapping. What a glorious sound!
Amazing.
This canning experiment feels like a big success based on that sound alone. Even though I know I added the pectin at probably the wrong stage. Also, I just boiled the jars and lids - I didn't truly sterilize them. I don't think? I don't know! Basically, what I learned is that I don't know enough about canning and I want to learn more.
Now I just wait for everything to set - 24 hours without any movement of the jars - and... Presto! Kumquat marmalade! Hopefully...
I'll know in the morning.
*pop!*
3 comments:
Where did you get your canning jars? What size are they- 1/2pt?
These came from Broadway Panhandler on 8th St. in Manhattan. I know you can also get very cheap mason jars for preserving and pickling at Walmart.
Took me time to read the whole article, the article is great but the comments bring more brainstorm ideas, thanks.
- Johnson
Post a Comment