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Food - Sterilize Fruit

This is the boiler method for sterilizing fruit, vegetables or meat in pictures: What you’re going to put in the jar determines the length of time it's heated for. The food contained in the jars must be properly sterilized, otherwise it can be very dangerous, so don’t skimp on the time. Thank you to HardworkingHippy for this excellent How-To Ingredients Very good quality piping hot fruit, veg or meat cooked but not overcooked. Eds Note: Always check with makers of canner or boiler to see what meat or veg can be safely sterilized Utensils The boiler (mine was brand new last year!) A set of instructions comes with the boiler for doing fruit, veg, meat etc. I also use the boiler for a million and one other things, so it's a good investment. Jars, covers and screw-on lids A thermometer, which you fit into the boiler using the hole on top. On the thermometer there are marks for the temperature for meat, milk, veg, etc. The temperature of the water in your giant dustbin goes up - that's the moving red line and when it is even with the right temperature you should maintain that temperature for as long as is marked in your instructions for different foodstuffs. Metal springs for the boiler to stop the jars moving around

How- To Pack the jars with the cooked food. Don't fill the jars up too full Put the jars into the boiler with anti-shake device in place (if supplied with boiler) in some hot water, but fill up the boiler to 2cms over the top of the jars once they're in place. Bring the water in the boiler up to the required temperature, keep it at that for the required time, take off the heat and take out the jars carefully using the removable frame. When the jars are completely cold, screw off the lids, and save them for the next batch. Test to see if the tops are on really well by lifting the jar up by the covers – if the cover can’t be prised off easily, then the seal is good and they can be stored in a cool place away from direct light to retain the colour of the ingredients. If all’s well line them up in the cave. They should last for at least a year and when you open then will smell and taste as though they’ve been just made. Once you get into a rhythm, you can do a few jars every time you cook something nice. Over the year the jars mount up and your larder will always be full of lovely surprises. Hardworkinghippy Places to Buy:
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