Oct 25, 2014
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Not everybody can can

The September 2010 Daring Cooks’ challenge was hosted by John of Eat4Fun. John chose to challenge The Daring Cooks to learn about food preservation, mainly in the form of canning and freezing. He challenged everyone to make a recipe and preserve it. John’s source for food preservation information was from The National Center for Home Food Preservation.

There is only one hard and fast rule in canning, as made very clear by this month’s Daring Cooks host, and it’s that you must follow directions to the letter. No estimating measurements, no little tweaks to the ingredients, no cutting corners on cook times. Stick to the recipe like glue and you’ll end up with perfect jellies, sterile cans, and no dead dinner guests.

So yes, I managed to mess it up.

Following recipes with precision has never been my strongest skill. My earliest memory of unassisted baking involves one flat, crumbly, miserable cookie the size of an entire baking sheet, and two unused eggs left out on the counter.

I’m not 10 anymore, though, so I thought maybe just this once, I could stick to a recipe. The host provided an apple butter recipe perfect for beginners. I, however, had my foolish heart set on raspberry jalapeño jelly. The only trustworthy recipes I could find called for liquid pectin; the grocery store carried only the powder. What I should have done was given up and learned to like apple butter.

Instead, I googled frantically until I found someone who claimed, contrary to what the rest of the Worldwide Web had to say, that  with a few adjustments it was possible to substitute powdered pectin for liquid. I then proceeded to hang all my hopes on the dubious wisdom of some unknown Internet crackpot.

On the bright side, at least I know exactly who to blame.

While the jelly was cooking, everything seemed to be going swell. I used the Pioneer Woman’s  recipe for raspberry jalapeño jelly and added my box of Sure-Jell powder early in the recipe to give it plenty of time to cook. (Had my mystery advisor also suggested that I glue the pepper stems to my eyelids to please some jellycentric demigod, I probably would’ve done that too. I really wanted jelly.)

The smell in the kitchen was encouraging as the berries and peppers warmed on the stove. It was a terribly simple recipe; the only surprise came when, at the moment when the whole thing came to a boil, the pot was overtaken by a dense pink fizz that didn’t go away until the heat was lowered. As the fizz dissipated, it was revealed that the berries has vanished. They were gone! Completely gone.

It was like a magic show, if there were a trick where the magician covers a dozen people with a cloak and when he removes it again, half of them have vanished and the others are completely soaked in their blood. And also the blood is delicious.

Even while the raspberry-jalapeño concoction was still warm, it tasted amazing. Full-flavored, sweet, but not too sweet, and just spicy enough. It filled the jars just fine and the lids made the pop sound and everything. That night, I had wonderful dreams of spicy English muffins and crackers with jelly and cream cheese.

But the jelly never set. Instead of jelly, I wound up with just a stupid glaze. A tasty, tasty stupid glaze.

I was disappointed. I didn’t want a glaze.

But then I remembered something.

I remembered pork.

I remembered how much pork loves fruit, and how much glaze loves pork. Three pan-fried pork rib chops later, I didn’t care if I ever saw jelly again.

And that’s the story of that.

About Kristina

Kristina Ackerman is a busy freelance web designer, living and DIYing with her fella and their little fella in a cute old house in Atlanta, GA, USA.
  • http://getonthegravytrain.blogspot.com JodieMo

    Oh dear. Adventures in canning.I’ve had quite a few of those adventures. You win some, you lose some, and some turn into a pork glaze.

  • http://cmomcook.blogspot.com Shelley

    I love your illustrations!! Sorry that it didn’t work out quite like you had planned, but I like how you then paired it with pork – great idea!

  • http://www.energychef.blogspot.com/ chef_d

    That glaze has a lovely color, aside from being delicious! At least now you found a recipe for jalapeno glaze :) Very cute illustrations too!

  • http://citysatiety.blogspot.com Sarah

    Wonderful entry – your story made me smile and the end result looks great to me! I wish the raspberries remnants had fizzled away in my raspberry sauce the other weekend. Straining out seeds is such a pain.

  • http://www.clearlyclaireblog.blogspot.com cca

    haha I love the drawing- loved this post and your blog! I am glad you found a way to use this on your pork!

  • http://larkcrafts.com Chris in Asheville

    I am an excellent canner and pickler, if I do say so myself. But the pectin gods hate me. Every time I try jelly with a pectin/SureGel/Certo recipe I break into a cold sweat because so far I’ve had 50/50 success. Lately I’ve gravitated to preserves that simmer until gelled.

    But I have learned this key SureGel/Certo lesson. You never increase the recipe or add less sugar than required. You add the pectin product at the end of cooking, stir it in quickly, rapidly bring to a rolling boil that you, time the boiling for exactly one minute, then IMMEDIATELY take it off the heat. Even at that, half my batch of elderberry jelly was jelly, the other half was plum sauce. Also delicious on pork chops. Go figure.

  • http://likeahouseonfire.com Kristina

    I’ll take your lesson under advisement when I get my courage up to try this again, Chris. Thank you for putting it into sensible terms that I can grasp. I think my biggest problem with the canning process this first time out was the absence of a plain set of rules to follow. Instead, I could only really find very specific instructions and/or very specific superstitions (mostly about never, ever straying from the instructions). I prefer rules. I like yours.

  • http://foodandthriftfinds.blogspot.com Elisabeth

    Thank you for taking the time to stop by my blog and leaving your kind comment. I love your funny story about the jelly, and your cute illustration too. I’m not much of a canner, but I do like to make jams especially when the fruits are abundent in season. Maybe it need som “pectin” that should have jelled it up properly. Just a suggestion!
    The pork chop was well worth featuring, so delish and the final outcome, which was the glaze, actually could have been called that! I’m sure it was very tasty. So refreshing to know that other people admit their culinary mistakes. It becomes a good “conversation piece.”

  • http://ahmetkutsi.fastpage.name Russ Schwein

    Lovely stuff! I travelled to Britain this summer and had some afternoon tea with a scone, and it was absolutely delicious I decided to try and make my own last week. I might have deviated from the norm maybe – I found a website full of random scone recipes here and made 3 different types! My friends were so happy when I brought them round for tea and scones, complete with real whipped cream. Terrific fun!