Melba's Jammin' wrote:

> In article >, Dieter Zakas
> > wrote:
>
>
>>In article , Melba's
>>Jammin' at wrote on 1/13/05 19:36:
>>
>>
>>>In article >, Dieter Zakas
> wrote:
>>>
>>>
>>>>In article ,
>>>>Melba's
>>>>Jammin' at wrote on 1/12/05 22:52:
>>>>
>>>>
>>>>>In article >, Dieter Zakas
> wrote:
>>>>>
>>>>>
>>>>>>Hi, group!
>>>>>>
>>>>>>I first posted this to the rec.food.cooking newsgroup, and one
>>>>>>respondent suggested I try posting here. Another respondent
>>>>>>indicated
>>>>>>one does not always need pectin.
>>>>>>
>>>>>>Also, insofar as containers are concerned, I have a number of jars
>>>>>>complete with lids I've accumulated which contained various
>>>>>>commercially-prepared jellies and jams; would these be adequate?
>>>>>
>>>>>Maybe, but jars with two-piece metal lid and ring are the standard
>>>>>inthe
>>>>>US. Are you in the US, Dieter?
>>>>>
>>>>>>Anyway...
>>>>>>
>>>>>>I recently got the idea to probably try my hand at making some kind
>>>>>>of fruit spread. However, never having done that before - I'm a
>>>>>>bachelor living by myself - I need to learn how.
>>>>>>
>>>>>>Now, I'm somewhat familiar with the differences between:
>>>>>>
>>>>>>--Preserves: the whole fruit, or pieces thereof, in pectin and
>>>>>>sugar.
>>>>>
>>>>>Not necessarily pectin. You're right about the fruits, though.
>>>>>Preserves are more pourable than spreadable.
>>>>>
>>>>>>--Jam: usually pieces of fruit, again preserved in a pectin-sugar
>>>>>>concoction.
>>>>>
>>>>>Again, not necessarily with the addition of commercial (or homemade
>>>>>pectin -- depends on the amount of pectin in a given type of fruit).
>>>>>Jam is made from crushed fruit.
>>>>>
>>>>>>--Jelly: usually the juice of a fruit, mixed with pectin and sugar.
>>>>>>(Don't get me started on some off-brand jellies that are little more
>>>>>>than a fruit juice mixed with pectin.)
>>>>>
>>>>>But, that's the definition of jelly, Dieter: the jelled juice of
>>>>>fruit.
>>>
>>>>>For jams and jellies, it's as easy as 1-2-3-4: Fruit, sugar, pectin,
>>>>>acid. Gotta have it, one way or another.
>>>>>
>>>>>>(Note: If I'm wrong, please correct me. I'd appreciate it.)
>>>>>
>>>>>My pleasure.
>>>
>>>>>>In general, how would one go about making each of the above three?
>>>>>>If you can share advice, I'd welcome it. If you can point me to a
>>>>>>specific resource, I'd appreciate that, too.
>>>
>>>>>Here's the rfp FAQ file, from SCUBApix most recent reminder:
>>>>>The rec.food.preserving FAQ is available at
>>>>>http://www.gbronline.com/jacke/rfpfaq/rfpFAQ.htm . There have been
>>>>>no changes since the last announcement; we are at Version 4.2.3. A
>>>>>detailed, chronological ordering of changes to the FAQ can be found
>>>>>at http://www.gbronline.com/jacke/rfpfaq/differences.htm .
>>>
>>>>>And this is a reliable resource:
>>>>>http://www.uga.edu/nchfp/
>>>>>
>>>>>Stick around. There are some experienced folks here who are
>>>>>generally
>>>>>pretty congenial (except for George -- he's ornery as all get out!)
>>>>
>>>>Barb,
>>>>
>>>>I knew it was only a matter of time before you'd chime in! :-)
>>>
>>>So-o-o-o-o, is that a *bad* thing? "-) (Tough if it is.)
>
>
>>>>Thank you for both the clarifications on the different
>>>>definitions, and directing me to resources.
>
>
>>>My pleasure. I'm kind of a purist about such things. And, no, I
>>>don't consider freezer jam to be real jam. And if you choose to
>>>make your jam without the addition of commercial pectin, bully for
>>>you -- just don't stomp on or otherwise insult me because I do
>>>choose to use it and we'll get along just fine, Sir.
>
>
>>I see enough insults flung about on a couple of other non-food
>>newsgroups I read, so I have no reason to insult anyone.
>
>
> I was joking, Dieter. Forgot to include the smiley at the end. Unlike
> rec.food.cooking, you'll find that the folks on r.f.preserving are
> pretty civilized. We don't have too many ****ing contests here. I've
> known George Shirley and zxcvbob and Ellen for rather a long time here.
> And Bob Pastorio. We poke at each other (not so much Ellen -- she's
> got too much dignity to get involved "-)) in good fun. I'd eat
> home-canned green beans put up by any of those folks. Some of the
> others. . . . maybe, maybe not. You'll find that Edrena Jones has her
> own brand of humor -- and I'm loving it. St. Vinaigrette, indeed!!
>
>
>>However, because I'm a "canning virgin," I'm open to trying different
>>ways, such as with and without pection, for example.
>
>
> Sure. I'm a slug. I make all but crabapple jelly with additional
> pectin (and sometimes I use pectin there, too). Using the additional
> pectin makes for a faster cook on the stove with generally good success
> if you pay attention to the directions.
>
>
>>I'm interested in doing it chiefly for personal growth
>>reasons...besides, it would be an interesting alternative to flowers
>>and chocolate on a date.
>
>
> Only if you're planning to smear it on her and lick it off once you
> have. IMNSHO. "-) (Oh, I'm teasing, for Pete's sake!) At holiday
> time, my gifts to friends and neighbors are usually a couple 4-oz jars
> of homemade stuff accompanied by a small loaf of homemade bread. They
> stack very nicely in the tall gift bags made for presenting a bottle of
> booze or wine. Or if no bread, a few jars stack nicely.

Damn! that got me distracted for a bit, found the jam but the wife is at
work. B-)

>
>
>>>>Being that I'm new at preserving, it's logical to assume I don't
>>>>have all the necessary tools. What does one need to get started? I
>>>>already have wooden spoons that I use in cooking, but only
>>>>saucepans and no pots.
>
>
>>>Well, you need a big kettle. Do you have a stockpot? You need
>>>something deep enough to cover your jars plus about 3-4 inches. This
>>>pot does not have to be heavy -- it will just boil water and jars.
>>
>>I could probably borrow some of the needed tools from my mother, who
>>lives about an hour away. However, if I do it more often, I'd want to
>>invest in quality equipment for myself, and not deprive dear ol' mom
>>("I NOT old!") from her own.
>
>
> Sure. After a wonderful story about me in the MN Women's Press this
> summer after my Fair coup, I was contacted by a woman who wanted a
> lesson in jammin'. I would say that the two things that couldn't be
> faked from an otherwise moderately-well equipped kitchen were the jar
> lifter (the canning tongs) and the wide-opening canning funnel.
>
>
>>>Don't forget to wear a string of pearls -- they're a must when
>>>we're being June Cleaver in the Kitchen. I forego the high heels,
>>>though.
>
>
>>High heels and pearls? I would look a bit strange wearing those...I'm
>>a guy,
>
Wherefore is it written that guys can't wear pearls and high heels, huh!
You're just like my wife, always drawing that line. <BSEG>

> Not at all, Dear. If you're going to pretend to be June Cleaver, you
> have to dress the part. :-) Here's a quote from one of George's posts
> on June 30, 2004:
> "My wife does most of the gardening but I figure out what to plant, get
> to run the tiller, and do most of the harvesting and preserving. I still
> can't get her to let me wear her pearls and high heels in the kitchen
> though. B-)"
>
> Did I not mention that George is, um, different?

Yes, but a nice different, plus I'm totally heterosexual, just a wee bit
kinky at times. Fortunately I'm also too damned old to be playing games
any more. B-)
>
>
>>lol.
>
>
> Indeed.
>
>
>>I've been cautioned about wearing perhaps an apron and shoes to
>>protect against splatters. As someone who works in heavy industry
>>(I'm a freight conductor), I appreciate the attention to safety,
>>which is nothing more than common sense applied by the bucketload.
>
Well, I make my living as a safety consultant in heavy industry, large
hydrocarbon processing plants and contractors thereto. No bad advice on
safety from me and I'm glad to see you listening to the good 'uns on
here Dieter.

>
>>>Give a shout if I didn't provide enough info.
>
>
>>Wow...you certainly provided a lot.
>
>
> Helpful, I hope.
>
>>I've been saving almost all the posts in this thread so I can refer
>>to them when I actually set to undertaking such an endeavor.
>>Dieter
>
>
> Don't forget about the Google groups archives. Here's a link to their
> advanced search page (It's where I found George's post, using pearls as
> the word to look for, rec.food.preserving as the group, and George
> Shirley as the author. I narrowed the date to May 2004 to current date.
> Sometimes it takes some fiddling to find what I know is there somewhere!
> <http://www.google.com/advanced_group_search>
>
> I think others have mentioned this, too, but I'll chime in: Get
> yourself a good paper text to have at hand. The USDA Guide is available
> bound and in electronic bits on various websites; my personal favorite
> is the Ball Blue Book; others gotta have Putting Food By by Hertzberg
> (?) and Greene. The BBB gets updated every other year - last year was
> one such edition. And the NCHFP site is a must -- the University of
> Georgia is the only place currently doing research and testing for the
> USDA according to my local university food science weenie. Brian Nummer
> at NCHFP sometimes lurks here and usually straightens us out if someone
> posts bad info that another of us doesn't catch. And the folks at NCHFP
> have been very generous in answering emails, too, IME.
>
> Looking forward to having you join us on r.f.p., Dieter. Welcome.
> -Barb, in Minnesota (southern Canada to SOME smartyboots) where the temp
> is currently -12 degrees and it's sunny and bright.
> "We love it here, we love it here, we love it here."

George
Father Inquisitor of the Order of St. Pectina of Jella and former "Jewel
of the Internet"