Duration: 11:22

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4

Making homemade preserves with fruit from a tree in our garden

Recipe:

Quinces
-2 lb of quinces peeled, halved, and cored
-Save cores, seeds, and peels
-Put cores, seeds, and peels in a tied cheese cloth pouch
-Slice quinces into wedges
-Put them in a pot with water to cover bag and quinces
-Bring to boil at medium heat then boil the quinces and pouch for 30 minutes

Sterilization
-Sterilize six 8-ounce jars
-Clean the jars thoroughly
-Important to use new lids (one of the lids in this video wasn't new so we ate that one first shortly after filming)
-Carefully put jars and lids in a canning pot 2/3 filled with hot water
-You can use a rubber coated jar lifter
-Jars should be covered by at least 1 inch water
-Bring to boil
-Boil for 10 minutes
-Then turn off heat

Quinces Part 2
-Discard cloth bag
-Stir in 3 1/2 cups sugar in the pot with the quinces
-Keep at low-medium heat, stir often
-20 minutes or until it thickens

Canning
-Carefully take out the jars
-Ladel hot preserves into the jars
-Leaving a 1/4 inch of head space
-Remove air bubbles by tapping them gently
-Wipe rims and seal tightly with lids

Final sterilization and sealing
-Jars 10 minutes in boiling water bath
-Let them cool and store in a cool place
-If done safely and correctly and pressure seals the jars (you can hear an audible pop), then they could, hypothetically, last 1 year
-Important to follow steps carefully to make sure they are fully cleaned, sterilized, and sealed to avoid dangerous pathogens

Music:
Built to Last - NEFFEX
Built to Last (Instrumental) - NEFFEX
Contrast - Anno Domini Beats
Pink Sunrise - The Great North Sound
Switched on Carcassi - Brian Bolger
Islabonita - An Jone