My solution to all this
surplus produce is preserving – making jams, jellies, chutneys and
preserves is something we have gotten used to doing every year.
Although it’s just the three of us, our consumption on these items is
rather high.

We've been preserving for several years now and I thought it would be helpful to put up a detailed and comprehensive post with the several tips and tricks for preserving.

Jams, Jellies, Marmalades, Preserves and Conserves

This is the ideal way
to preserve fruit. Sugar is the main ingredient that preserves the
delicious summer fruits of choice. Exactly that is what a all of these
start with: delicious, succulent and ripe fruit.

Jams are made by crushing or grinding, whole fruit. They usually have a thick consistency due to high pectin content.
Jellies are made using the juices of the fruit. It is much stiffer that a jam and if cut it will hold its shape.
Marmalade is a jelly with pieces of cut fruit in it. Often citrus fruit like oranges, lemon or lime are the basis of a marmalade.
Preserves
is usually interchangeable with jam, but it often applies to cooked and
gelled whole fruit, which includes a significant portion of the fruit.
Conserves are made using a mixture of fruit, not necessarily fresh, and also contains nuts and citrus fruits.

Chutneys & Relishes

Chutneys originated in India and comes from the East Indian word chatni,
which means "strongly spiced," Chutneys are basically condiments which
usually consists of a mix of chopped fruits, vinegar, spices and sugar
cooked into a chunky spread.
Relishes are hardly cooked and use much less sugar. It is made by coarsely chopping fruit or vegetables, giving it a crunchier bite.

Although
both chutneys and relishes are interchangeable, often chutneys are made
using fruit and relishes using vegetables.

Sterilizing your Jars

Whether you are making a
jam, relish, chutney or a marmalade one thing that needs the highest
priority before you start is that everything you use, needs to be
scrupulously cleaned. The pan, spoons and most importantly the jars
should be scrubbed cleaned and wiped dry. Boil jars and lids to
sterilize them to prevent bacteria from getting into the jam/chutney
and spoiling it. You'll find detailed instructions on how to sterilize jars on my blog.

Jams, Jellies, Preserves and co. can be made with or without using pectin. Pectin is needed to allow the thickening or gelling of the jam. It is created from a compound, protopectin,
during the ripening of fruit and during the cooking of under-ripe
fruit. All fruits contain some pectin. Large amounts of pectin can be
found in apples, gooseberries, plums and citrus peel. Fruit like
rhubarb, blueberries, strawberries or cherries have very little pectin.

If using fruit with little pectin and you do not want to add
commercial pectin, the jams, preserves and co. will thicken or gel only
if it is combined with other pectin rich fruit or powdered or liquid
pectin is incorporated in it.

Jams and co. made without added
pectin will require longer cooking time and you might notice a slightly
different taste from those with added pectin. They also yield a less
finished product.

You will find that most recipes call for powdered
or liquid pectin. Purchase pectin fresh every year as old pectin may
result in poor gels. When preparing a jam, jelly & co. with
powdered or liquid pectin, it is vital to carefully follow the
directions accompanying the pectin product. Generally 50-125 ml of
liquid or 2 teaspoons of dried pectin to each 450g of fruit is
sufficient. The order of combining ingredients depends on the type of
pectin used. For successful preparation of pectin-added jams and co.,
accuracy of timing is very important. Begin counting time when the
mixture reaches a full rolling boil.

Sugar is another important ingredient in jams
and co. You can use any type of white sugar however; I find finer types
of sugar dissolve more quickly. I often use gelling sugar,
which is specifically used for preserves and contains pectin, in my
jams and co. It is very important to make sure that the sugar has
dissolved in the simmered fruit before it is brought to the boil. If
not the jam may become crystallised and sugary. The amount of
sugar needed for gelling basically depends on the amount of pectin
present. If you have used fruits with plenty of pectin, use 1½ times
the amount of sugar to fruit. If there is just enough pectin, use equal
amounts of sugar and fruit.

The
easiest way to test the consistency of the jam or jelly is by placing a
saucer into the freezer for a few minutes, then spoon about ½ teaspoon
full of the jam onto the saucer. Place the saucer back into the freezer
for approx. 30 seconds. If the sample is firm to the touch and has your
required spreadable texture then it is done. It can now be removed from
the heat.

Chutneys and relishes I love them - the
best is that the variety seems endless. The combinations and
alterations can be varied according to personal taste and the
ingredients available. They can be sweet, sour, hot or mild.

One
of the big advantages to both chutneys and relishes is that they
improve with age. If properly stored they will remain in good condition
for several months or years and you will be rewarded with spectacular
bursts of new flavor.

Vinegar, spices and sugar are all the
things that make chutney or relish nice. As vinegar is the most
important ingredient, it is vital that a good quality is used. I love
using white wine vinegar, but you can use apple cider or a champagne
vinegar too. Although any kind of granulated sugar can be used, I
prefer brown or Demerara sugar
as it gives the final product a wonderful rich and dark color. However,
you can also achieve the darker color by simply cooking the chutney a
little longer. Spices really make the chutney or relish nice. Your
imagination is required here. Use whole spices rather than powdered. If
you just want the flavor of the spice in your chutney then slightly
crack or bruise them and tie them in a spice bag. Then cook along with
the rest of the ingredients. Finally remove and discard. However, I
often prefer having the spices in my chutney and just throw the amounts
loose in the pot.

Good chutney is relatively smooth in
texture and it will have a rich mellow flavor. The best way to achieve
this is to cook it long and slow. Ideally, it should be left to mature
for at least three months.

Relish on the other hand is cooked for a lot less and the texture is crunch, with bits of coarsely chopped vegetables.

Whatever
you preserve one thing is for sure nothing will satisfy you more than
opening a jar of freshly preserved summer! I hope you will find this Preserving 101
helpful and refer to it whenever you require more information. You will
find it conveniently in my sidebar category “The Know Hows of Food”
under the section “How To…”.

Now if I have gotten you into the mood you'll find several great rcipes as part of this post on my blog.