Home Preserving Techniques Featuring Dessert Topping Recipes

Home preserving has been a traditional technique used by Housewives for many years to preserve the fruits of their labor….. literally. What better way to use up all of your leftover fruits and vegetables that you grew in your garden. Or in today’s Housewife world, a great sale at the farmer’s market or grocery store. It may sound intimidating, but if you take the right steps it’s a great way to preserve ripe fruits and vegetables of the season. This Housewife recommends 2 books, Reader’s Digest Traditional Kitchen Wisdom and Ball Complete Book of Home Preserving. These books have great recipes and tips and I would suggest reading up on canning if this is your first time. It is possible to make people ill if you do not follow the proper precautions so make sure that you know all of the guidelines before you start. It is best to use a pressure cooker for this very reason. You can also use a stock pot, but you need to make sure that water covers over the jars and you have a tight lid. Many recipes for preserved items have a lot of sugar or vinegar/acid in them. It is necessary to have one of these profiles if you are using a regular stock pot. Whereas with a pressure cooker you can preserve almost anything. Another important tip is to be extremely sanitary. Below is a picture of the equipment that you will need. Typically these items will be sold in a set. A jar lifter and magnetic lid lifter are important because you shouldn’t touch the jars and lids after sterilization. You also must have very clean hands and a clean work area so that no bacteria gets sealed into the jar. A funnel is also important so that your jars don’t get messy near the seal. Other items that are needed are jars with lids and seals, and many recipes call for liquid or powdered pectin. All of these items are usually more readily available during the summer months in grocery and hardware stores.

Once you’ve made your recipe you need to sterilize your jars, lids, and sealers in boiling water. Do this just before filling to keep them as sterile as possible. Use your tongs and lifters to take them out of the water and place them on a clean towel. Carefully funnel your preserved item into each jar leaving about ¼ inch space between the product and the top of the jar. If there are any bubbles, make sure to pop them. Place the lid on it and screw the sealer on. Carefully place it into boiling water and cover the pot with a tight fitting lid. Most recipes want you to heat it at a soft boil for about 12 minutes.

When they’re ready, carefully pull them out and put the jars on a clean towel. Let them sit for about 24 hours before handling. The jars should make a popping noise within 30 minutes of coming out of the pot which is an indication that they sealed properly. Another way to know if they sealed properly is if the lid it still firmly on once the seal is screwed off. Never eat anything if it changes color or the seal isn’t tight and properly sealed.

Sundae Dessert Toppings
If you don’t want to preserve these items, you can replace the pectin with cornstarch. Wht you would do is mix some cornstarch with a little bit of water, dd it in, and then bring it to a rolling boil to see the desired thickness for the sauce. I enjoy cnning these however. These recipes are easy to preserve and this tasty jarred deliciousness also makes great gift. All of these toppings are great when served warm.

Cherries Jubilee Dessert Topping
Makes 7 Medium Jars
1 ½ Cup Sugar 2 t Vanilla 7 ½ Cups Pitted Tart Cherries (if frozen, drain off all liquid) ¾ Cup Light Corn Syrup 1/3 Cup Orange Juice (+ orange zest, optional) 2 T Lemon Juice 1/3 Cup Brandy or Cherry Liqueur 1 ½ Packets of Powdered Pectin Dash of Cinnamon Mix the pectin with the lemon juice and the orange juice to dissolve. Put the remaining ingredients into a pot and bring to a boil. Add the pectin mixture and continue to cook at a soft boil for about 10 minutes or until cherries are cooked. Follow the preserving instructions above. Can for 12 minutes at a boil.

Raspberry Chocolate Sauce
Makes 3 Medium Jars
½ Cup Cocoa Powder 2 ¼ Cup of Raspberries (fresh or frozen) 2 T Lemon Juice ½ Pack of Powdered Pectin 3 ½ Cups of Sugar 2 t Vanilla or Raspberry Extract Strain the raspberries through a mesh strainer to get rid of all or most of the seeds. Mix the pectin with the lemon juice to dissolve. Put the remaining ingredients into a pot and bring to a boil. Add the pectin mixture and continue to cook at a soft boil for about 10 minutes. Make sure not to burn the chocolate. Follow the preserving instructions above. Can for 12 minutes at a boil. *When cooled this is pretty thick so this Housewife suggests warming it up

Peach Mango Dessert Topping
Makes 5 Medium Jars
3 ½ Cups of Peeled, Diced Mango 3 ½ Cups of Peeled, Diced Peaches 1 ½ Cups Sugar 1 T Cider Vinegar ¼ Cup Lemon Juice ½ Pack of Powdered Pectin 2 t Vanilla 4 Large Pieces of Crystalized Ginger, Chopped Mix the pectin with the lemon juice to dissolve. Put the remaining ingredients into a pot and bring to a boil. Add the pectin mixture and continue to cook at a soft boil for about 10 minutes. Follow the preserving instructions above. Can for 12 minutes at a boil.