Need some canning advice. . .Just got back from the strawberry u-pick and am going to make some preserves for canning for the first time. Is there a specific ratio of fruit to sugar and acid I need to follow to ensure safe canning? Also, I want to make a few jars with different seasoning/herbs, such as basil, cardamon, and maybe tarragon. At what stage would I add the herbs - at the end? What about the spices - at the beginning?
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For delicate or leafy herbs, I would add them towards the end of the cooking process--probably about 5-10min before it's finished. I usually cook spices with the fruit from the beginning, especially if I use whole spices as a part of the syrup and strain them out later. You'll get better flavor from them the longer they're in the mixture.