Homemade Strawberry Jam

Well, it was raining on Saturday here in Los Angeles and Jessica needed jam to pair with a couple of her many baking creations. Since my pickling spices and mason jars have not arrived yet (!) I decided that I should help her out since I just picked up some cool old-fashioned German canning jars from the Heath Store in West Hollywood. We decided on strawberry jam from the "Domestic Goddess" cookbook whose ingredients included:

3 1/2 cups strawberries

2 1/2 cups sugar (lots)

2 tablespoons fresh lemon juice

1 teaspoon balsamic vinegar

Given that neither I nor Jessica have ever water-bath processed anything for canning, we decided that I should only process one jar and store the other one in the refrigerator in case the processed one does not seal properly. The water-bath processing time for this jam was only 10 minutes so the jars needed to be sterilized in the canner before filling.

The filled jar was then boiled for 10 minutes, in theory, to make an airtight seal that creates a vacuum in the jar via increased pressure.

However, these German jars are not like mason jars whose lids line up perfectly and simply screw on. You have to manually place the rubber seal and hope it's centered. If not, you won't get an airtight seal and that means it is not shelf stable. I guess we'll find out if it sealed properly when it comes time to use it! For those wondering...finding out does involve seeing if we get sick from eating it, but rather the lid will fall off easily and won't stick on it's own (so don't worry).

Homemade strawberry jam would go perfect on a brioche grilled cheese such as found here.

Methods in Preservation: Part II

Last time we looked at fermentation (brining) as a way of preserving pickles. However, there are two other methods that do not involve or rely on bacteria. These methods use vinegar and salt to preserve the pickle. However, acids such as lemon or lime juice can also be used in place of vinegar. Although using vinegar and salt as preservation methods it does not mean they are mutually exclusive since vinegared pickles often include salt either for drawing out the excess liquid from the vegetable or, like in cooking, as a flavor enhancer.

Vinegar as a preservative works in much the same way as the lactic acid produced by bacteria during fermentation. The acetic acid in the vinegar acts to kill harmful microorganisms and then keep others out. The percentage of the vinegar in the final solution is also important because a certain percentage is needed in order to achieve proper preservation.

For most pickles, either fermented or vinegared, heat needs to be applied to make the final product shelf stable (often to achieve a vacuum in the jar). This can either be done in a pressure canner, boiling water bath, or low temperature pasteurization.

Methods in Preservation: Part I

Fermentation: Friend or foe?

A basic component of fermented pickles (such as the classic Dill Pickle) is a brine. A brine consists of a mixture of salt and water (and sometimes sugar to speed up the fermentation process). The salt in the brine acts as a preserving agent to keep out harmful bacteria and draw moisture out of the vegetables. However, the salt ratio can not be too high since the "good" lactic acid producing bacteria will be killed. Dead lactic acid bacteria equals no fermentation of the sugars, which equals no pickles.

Typically in cooking the introduction of microorganisms, such as bacteria or yeast, is unwanted and leads to food spoilage (and some very sick individuals). However, much like in bread baking, fermentation in a much welcomed process when making brined pickles. This process is often much slower than using vinegar to pickle, but can be much simpler. What's easier than tossing a few vegetables, some spices, and a brine into a jar or crock and letting it ferment for 3-4 weeks? During this time period all you have to do is rely upon the lactic acid bacteria to convert the sugars in the cucumber (or other vegetable) to lactic acid. It is this naturally produced lactic acid that will help preserve the pickles and give it a delicious, unique flavor!

For those science-y (read: nerdy) types out there, here is what is occurring within the pickle brine:

The lactic acid bacteria are taking the carbohydrates (glucose) from the cucumber and sugar in the brine and converting it into CO2 and lactic acid in a mostly anaerobic process.

Further reading for those interested:

Fermentation Discussion

Nobel Prize in Chemistry 1929 for work on fermentation

Pickled Alex...

Since going to university I've developed a love for cooking. I also gained a love for biology. It is only fitting then to begin pickling, which is an intimate and delicate relationship between food and microorganisms, or their byproducts.

Pickling has been around for at 4,000 years, starting out as a necessity. It was a simple way of preserving food and allowing the use of vegetables and fruits no longer in season. Home preserving is still done today, however with the advent of industrial and corporate food it has lost its need. But, the revival of home (and house) made goods pickling is beginning to see a revival in the home even if it is just the quick pickle.

I was never too keen on eating pickles. Actually, I was more repulsed by it. I have now, however, developed quite a taste for them after being forced to finally try one when I was 22 (took long enough!). Since then I have begun quick pickling to add a nice side dish to, say, a kimchi stew. Turning these quick pickles into something that is preserved seemed to be the next step. I've picked up "The Joy of Pickling" by Linda Ziedrich to give me some beginner guidance along with some basic canning goods.