Cooling Jams and Jellies

cooling jams

Cooling jam.

After the boiling process, jams and jellies should be cooled as fast as possible without breaking the glass. This results in the brighter color and the fresher flavor of the product. Remove the canning rack with jars from the pot and place it on a towel. Do not tight the screw bands. Cool for 12 hours or overnight. It is important not to disturb a jelly while a setting process is in progress, otherwise the jelly strength and texture will be weakened. Using large quart size jars can result in a weaker gel, due to slow cooling.

The canning jars are removed from the canning rack and allowed to sit undisturbed for 12 hours. During this cooling period the gel sets in and the strong seal develops.

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The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish