Spices and Seasons – Prepping your jars for pickling

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Jar for Prepping

Fall is possibly that time of the year, we try to conserve nature’s bounty in many ways including pickling. It has taken me some time to get the hang of prepping pickle jars and now that I have this down, I cannot wait to share it with you.

I realize there are possibly more comprehensive guidelines available out there, however, if like me you sometimes have the yen, to preserve something simple these two paragraphs would be a good start. The key to remember is that we are trying to sterilize and seal, the rest of the preserving process depends on the recipe that you are following. The best kind of jars for this purpose is the ball or mason jars with the re-useable lids.

There is not a lot of equipment required in my world, however a large pot which holds all the jars and bottles is certainly helpful and at the bare minimum, you want a jar clamp, a broad funnel and a large stock pot that can comfortably hold a decent number of the bottles and is deep enough to have enough water to cover it.

Before filling the jars, they need to be sterilized; this can be done by either boiling the jars for 15 minutes or running them through a dishwasher. They need to be placed on a clean towel to dry and then filled with the warm jam or pickle.

After this the jars should be closed tightly and boiled for another 10 minutes. Remove from the hot water and in a couple of minutes you should hear the jar pop, this means that the jar is sealed. Once this is opened you will need to refrigerate it while using, as this will ensure the preserve or pickles freshness.

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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