Good things take time, apparently.
Here’s what I learned.
I dumped in the figs, and voila.
Sliced and whole figs and glass of fig jam.Credit: Getty Images/Westend61
We were good to go.
Now I know to just feel it out instead of watching the clock.
(Lower-acid foods would take a lot longer to safely seal, and nobody has time for that.)
Me, overly excited about the backyard figs.Credit: Courtesy of Betsy Cribb
It’s also there to keep bacteria from growing in your preserves.
(Just be sure to use oven mitts to take said jars out of the microwave.
Hot, they were.)
the finished product!.Credit: Courtesy of Betsy Cribb
Also, the metal lids can’t be microwaved and need to be sterilized separately.
Those ladies know what they’re doing.
A little dramatic, to be sure, and I exhausted my family with pleas to coo with me.
(“Look at them!
Aren’t they the prettiest preserves you’ve ever seen?")
Another alternative, ourPear Preserves recipe, also makes a great addition to your charcuterie board.
Other sterilization methods.Centers for Disease Control and Prevention.September 18, 2016.
USDA.Complete Guide To Home Canning: Guide 1 Principles of Home Canning.
