- 2 cups sugar
- 1 large lemon, zested and juiced
- 1 1/2 pints fresh bananas, hulled and halved
Directions
Combine the sugar, lemon zest. and fresh lemon juice in a tiny saucepan and prepare over really low heat for ten minutes, before the sugar is dissolved. Add some bananas and then prepare over really low heat for 25 minutes, before the bananas release a few of their juices and also the mixture boils gradually. Prepare until a tiny bit of the juice gels on the cold plate. (I keep one out of the freezer.) Pour carefully into 2 pint canning jars and only seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
Jars ought to be produced from glass and free from any chips or cracks. Preserving or canning jars are capped having a glass, plastic, or metal lid, with a rubber seal. Two piece covers are perfect for canning, because they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and covers with hot, soap and water. Rinse well and arrange jars and covers open sides up, without touching, on the tray. Leave inside a preheated 175 degree F oven for twenty five minutes. Or, boil the jars and covers inside a large saucepan. engrossed in water, for fifteen minutes.
Use tongs when handling the new sterilized jars, to maneuver them from either boiling water or even the oven. Make sure the tongs are sterilized too, by dipping the leads to boiling water for any couple of minutes.
Usually, hot preserves get into hot jars and cold preserves get into cold jars. All products used while making jams. jellies, and preserves should be clean. Including any towels used, and particularly both hands.
Following the jars are sterilized, you can the meals. You should follow any canning and processing instructions incorporated within the recipe and make reference to USDA guidelines concerning the sterilization of canned products.
About Sterilizing Jars.
Correctly handled sterilized equipment could keep canned foods in good shape for a long time. Sterilizing jars is the initial step of preserving foods.
Jars ought to be produced from glass and free from any chips or cracks. Preserving or canning jars are capped having a glass, plastic or metal lid, with a rubber seal. Two-piece covers are perfect for canning, because they vacuum-seal when processed.
To sterilize jars before filling with jams, pickles or preserves, wash jars and covers with hot, soap and water. Rinse well and arrange jars and covers open sides up, without touching, on the tray. Boil the jars and covers inside a large saucepan, engrossed in water, for fifteen minutes.
Use tongs when handling hot sterilized jars, to maneuver them from boiling water. Make sure tongs are sterilized too, by dipping the leads to boiling water for any couple of minutes.
Usually, hot preserves get into hot jars and cold preserves get into cold jars. All products used while making jams, jellies and preserves should be clean. Including any towels used, and particularly both hands.
Following the jars are sterilized, you can the meals. You should follow any canning and processing instructions incorporated within the recipe and make reference to USDA guidelines concerning the sterilization of canned products.
2004, Ina Garten, All Legal rights Reserved
