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last minute question on canning/preserving:equipment

coll | Jun 26, 200501:15 PM

So I have my strawberries macerating, I'm going to finish after dinner (or maybe tomorrow AM). I went to Agway this morning and bought the official jars and the Blue Ball book. Then, while browsing, I remembered several people recommending the jar rack to put into the pot. Well I have several professional size stock pots, so I bought the rack and figured it would fit. Rack was $10, didn't even look at the pots as I really don't want/need/can't afford another one. But the rack is an inch or two too small. So my question is, is it a bad idea to just put the jars on the floor of the pot? I'm especially concerned because if this works out, I will probably get into presure cooking the low acid stuff, and I already have a standard size pressure cooker also, and I'm not about to buy another one. I'd just as soon return the rack tomorrow and get my money back.
While I have your ear, 2 more questions: I decided I should put a little Grand Marnier into the finished batch before sealing, is there any big difference in technique to be aware of (so far 2 qt strawberries and 3 cups sugar). Then, next month I'll make blueberry preserves with Pindar Blueberry Port. I'll have a great start on my Christmas gifts. Any suggestions/rules on adding liquer?
Second question, sort of stupid: When you make preserves, and you want to eat some immediately, do they have to be jarred and boiled, or can I just put in a mayo jar and stick in fridge like any leftover?
Thanks for getting me to finally do this, I've been talking about it for years.

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