Thread: Warning: Food talk inside. Kitchen Supply shops for Jam/Jelly/Canning supplies?

Heya's

I am getting myself set up, peice by peice, to start learning to make jams/jelly's/fruit butters/canned veg, etc., and am a bit stuck.

I know where I would go back home to buy equipment, but not a clue here.

I am at the moment stuck finding a water-bath canning pot, for sterilising the jars, etc.

I have found some items at Lakeland.com, but can;t find this big bathing pot.

Can anyone give me a clue what shop/site I might check? I know I could proabbly pick one up second hand at boot sales, etc., but really want to get started soon.

Would appreciate any leads!!!

Thank you!!

xx

Morning BL

Wow you and I are on the same track here!! Lol I am obsessively making jam at the moment, still not sure exactly why, my Mom seems to think its because it is something I can cook now, but save till later. I am not sure where you can get one of those pots, but will have a look in my kitchen suppliers book at work on Monday. I usually just use a big old pot with boiling water then pop the jars into the oven for a minute or 2 to sterilise. The other place you could try is "pages" they have a web page and are a massive cooking/catering shop in Shaftsbury avenue. Have you had a look on ebay? I have just done a google on "water bath canning pots" but most of the sites that come up are american, so perhaps you would have to place an online order or connive a relative to send you one as a gift!? Good Luck with it all there is nothing more wonderful than preserving your own jams/jellies/pickles/chutneys etc. Let me know how it goes.

Jez
xx

JEz - I am OBSESSED with it at the moment!!! I have never done it, and can't wait. I think I am anxious to be on my land in California where I am going to have a huge veggie garden and small orchard, and just want to learn to do it all, and forget the grocery stores!!!

I am clueless. And it all seems so daunting. Pectin, no pectin, etc. Sterilising, sealing properly, etc.

Lots of stuff I see make no mention of using the 2-part lids that form a vaccum, and just say to use screw on lids. Won't it go off if there is no vaccum seal? I remember mom also sometimes pouring parrafin on it, and I see "wax discs" - do those make a proper safe seal? Seems the edges would not be sealed as its not melted and poured???

I am lost - and hungry for knowledge!!!

Way back in the day when I was training to be a chef, we had to spend 1 afternoon a week for year making different preserves, and I have only started again recently. I find that if you use a kilner jar with the rubber seal they work great, as do normal jars that you sterilise with screw on lids. My sister got a whole load of wax discs (really just wax paper cut into diff size circles so you could do that yourself to use) so I pop those on if I use normal jars. You can also use plain parafin wax to seal with but have never tried that. Most of the jams and chutneys I have made have been fine without. I try to seal then when still quite hot and that makes it very airtight. I think the trick is to full the jar really full so you have as little air as possible in it which is where the problems can come in. Also when you fill the jars, make sure there are no little airbubbles as that can cause contamination too. I am so with you on making all your own stuff and bugger the supermarkets - one of the reasons I am dying to move out of London so I can have my own garden!!! Window boxes are just not enough currently!!!! There are some really good books about on amazon for jams and preserving. I have one called "clearly delicious" not sure if it is still in print though because it is quite old. I adore making preserved fruits like apricots in light lavender and brandy syrup etc. Something else that is amazing is doing your own flavoured vinegars - I am lucky enough to have a vinegar mother plant, so make from there. Also flavoured and infused oils. Moroccan preserved lemons are fantastic and add a brilliant element to cooking and are very easy to make. I am also obsessed with sourdoughs. I make my own cultures and then make bread from there. I did discard my 2 last cultures, but time to make some fresh ones. Would you like me to bung a couple of nice jam and preserve recipes up for ya? And don't be daunted just go ahead and make some, best way to learn is trial and error and it is such fun. I came home on Thursday and made loads of fresh apricot conserve, which for me was total Summer in a bottle - sorry to wax lyrical here, but ooh I love it soooo much!!!

Jez
xx

Wax away!! Anytime!! I LOVE to cook and create! I used to make oils and vinegars all the times with herbs from my garden. SB made some at christmas - was lovely.

I would love some recipes if and when you have the time, thanks so much!

I think part of what is daunting, I best learn by watching. Not reading, my comprehension level is highly visual. Maybe I will look for some online video 'lessons'. That might be usefull.

I have a beautiful recipe for jelly using Lavender. Definately want to try that. And Pear-Vanilla Bitter recipe is high on my list too.

I am going to try an Orange Marmelade next week when all my jars arrive, as it sounds quite simple.

I will remember to keep it all hot and full when canning - that makes me feel better. I grew up with mom panicking if a jar did not seal -thought we were all going to die of botulism!! LOL

Thanks for all the tips!!!

I am popping out to a weird shop that has kitchen stuff today so will see if they have said pot, then will put some recipes up later. I am so excited to have a fellow "jammer" to chat with. I am also off for a charity shop trawl when I drop off the books there, for this I totally blame you and SB!!! hehehehehehee the shopping bug has well and truly got me firmly in it's grip now!

Jez
xx

LOL - It is highly addicitive, but now my addiction has moved to kitchen ware - which is equally fun, however, much more expensive!!!

THanks so much Jez! It is gret to have someone to talk to and learn from!!!

<hugs!>

I'll be the jam tester :-)
hope you ladies are fine
I make a mean strawberry Jam I must say

Kenshin, woohoo, come over.. I have strawbery, raspbery, apricot, and black currant, tonight is blackberry night!!! Really must go out now, but bbl!!

J
xx

Anytime

my mum makes some lovely mango and carrot chutney :-)

OOhhhh, we should arrange an LL JAM session. Get it? JAM session!!

Lakeland plastics soundslike the place for you-they do have shops dotted around the country but also a website-they sell all sorts of gadgets and usefull stuff for making and preserving. You could bankrupt yourself!!

Jez - I forgot to say - I LOVE LOVE LOVEEEEEEEEEEEEE Sourdough bread!!! How do you make a starter? And do you have to constantly be making loaves - that woudl be the one thing to put me off as bread is something I use sparingly now - but I could freeze it I suppose?

That is one of th highlights to our trips back home to San Francisco, is the Sourdough bread, and I search high and low for it here and never ever find it.

You are my HERO!!!!

xxx

Hi, i've only just had time to look at this, but yesterday I started making some Christmas chutney using bramley apples, victoria plums and elderberries from my garden. I smashed the plum stones, inside is a seed that looks like a pine nut and tastes sort of almondy. I put those in for texture and taste. It has come out a deep burgundy red colour (translation - color!)with black dots and tastes good. I used most;y white wine vinegar, a bit of malt, fresh ginger and garlic and some cinnamon.
Lovely with cold cooked meats at Christmas. Will be doing something with pears next.
p.s. BL - Our nearest LAKELAND is Chichester. I could show you and Arundel has some charity shops............................?

Jam session sounds good bl (",)