The Master Food Preserver's participated in Rethink Waste's "Rethink Recycling Day" with a virtual preservation workshop on November 7th, with presentation covering: basic principles of food preservation and how they applied to fruit spreads; basic information about food waste and tips for reducing food waste in the home; and the interaction of food waste and food safety concerns (including a case study: moldy jam).
A live demonstration of an apple-pear freezer butter was also conducted virtually along with an overview of a recipe how-to for wine jelly.
Both recipes from the Ball Complete Book of Home Preserving (2012)
Spiced Apple Pear Freezer Butter
- 4 cups chopped peeled apples
- 4 cups chopped peeled pears
- ¼ cup water
- 1 cup granulated sugar
- 1.59 oz / 45 g freezer pectin (½ cup)
- ¾ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- ¼ tsp allspice
- ½ cup brown sugar
Makes about five 8-oz jars
1. Combine apples, pears, water. Boil until
softened, 5 min. Mash. Measure 4 cups.
2. Combine granulated sugar, pectin, and
spices, stirring until blended. Add brown
sugar and cooked fruit. Stir for 3 minutes.
3. Ladle into plastic or glass freezer jars,
leaving ½ in headspace. Let stand at
room temperature until thickened, 30 min.
Store in fridge 3 weeks or freezer 1 year.
Red Wine Jelly Recipe
- 3 ¼ cups (800 mL) dry red wine
- ½ cup (125 mL) lemon juice
- 1 package (50 g) powdered fruit pectin
- 4 ½ cups granulated sugar
1. Prepare canner, jar, and lids.
2. Combine wine and lemon juice.
3. Whisk in pectin until dissolved
4. Boil on high heat, stirring frequently
5. Add sugar all at once, return to boil.
6. Boil hard, stirring constantly, 2 min.
7. Remove from heat, skim off foam.
8. Pour into hot jars, ¼ inch headspace.
9. Wipe rim, lid, finger-tighten band
10. Process 10 minutes, completely covered
11. Remove lid, wait 5 minutes, remove jars
USDA Molds on Food Guidance