Help Line

valerie@greenlivingaustralia.com.au

• Should I process all my preserves, even jams ?
• Should I sterilise my jars & lids?
• How can I tell the difference between "High Acid" and "Low Acid" preserves ?
• What is "Boiling Water Bath" processing ?
• What is "Pressure Processing ?
• I have an old book on preserving that does not have processing times, what do I do ?

 

If you have a question, or require help with your home preserving, please call (07) 3388 6036 or email Valerie with as much information about your question or problem as possible at valerie@greenlivingaustralia.com.au

Should I process all my preserves, even jams ?
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Yes, except some egg based preserves such as Lemon Butter, which are meant to be kept in the fridge.

Modern home preserving techniques, which offer the safest results, all call for "Boiling Water Bath" processing for high acid foods, and "Pressure Processing " for low acid foods.

Should I sterilise my jars & lids?
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If processing times are less than ten minutes, your clean jars and lids should be sterilised in boiling water before being filled.

How can I tell the difference between "High Acid" and "Low Acid" preserves ?
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Your recipe and directions should tell you. If not, check the ingredients, most pickle recipes contain vinegar, which increases the acidity. Most fruit based preserves will be high acid because of the fruit acid in the fruits themselves. Some recipes, like tomato based pasta sauce will call for the addition of lemon juice to raise the acidity to a safe level (do not leave this out).

What is "Boiling Water Bath" processing ?
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"Boiling Water Bath" processing, for high acid foods, is where you place your filled and closed jars of pickles, jams, fruit, or sauces into a big pot of hot water. The water has to be deep enough for the jars to be covered by at least 25mm. The pot is then heated until the water begins to boil, this is the start of your "processing time" ... the water must be kept at a rolling boil for the processing time specified.

The heat can then be turned off, and both the jars and water allowed to cool, or the jars can be carefully lifted out of the water, and allowed to cool on the kitchen counter.

What is "Pressure Processing" ?
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"Pressure Processing" for low acid foods, requires a Pressure Canner, which is a sealed vessel. The increased pressure inside the sealed canner allows the contents to reach a higher temperature than 100° C. This higher temperature is required to kill botulism spores, and botulism that can thrive in low acid, anaerobic conditions.

I have an old book on preserving that does not have processing times, what do I do ?
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Old books and recipes can be great, but you need to find a modern book, with the correct processing methods, or you can look at the USDA Complete Guide to Home Preserving. Find a recipe that has similar ingredients, and use the processing method, and times given.