Food safety starts with cleaning!
Wash hands for 20 seconds
- Wet hands under hot running water. Add lots of soap.
- Rub and wash back of hands, wrists, between fingers and under fingernails for 20 seconds.
- Rinse well under running water.
- Dry with paper towels.
- Use paper to turn off the water faucet.
Clean and sanitize sink and counter tops
- Wash counter tops and prep sinks with hot soapy water.
- Fill squirt bottle with 1 quart water. Add 1 teaspoon of unscented regular chlorine bleach or ¾ unscented ultra (6% sodium hypochlorite) chlorine bleach. Or use commercially prepared cleaner and follow directions on label.
- Spray counter tops and sink with bleach solution. Let air dry.
- Wash hands.
Clean as you go
- Wash dishes, utensils, cutting boards, etc. in hot soapy water.
- Let air dry.
Rose hip and rhubarb jam recipe
Jams are made from crushed or ground whole fruit and usually have a thick consistency due to the high pectin content. Fruit gives the product its special flavor and often provides pectin for thickening. Pectin is needed to provide thickening or gel formation.
- 1 cup rose hips
- 4 cups diced rhubarb
- 1 cup water
- 1/4 teaspoon salt
- 2 cups sugar
- 1 tablespoon grated lemon rind
- Cut slightly under-ripe rose hips in half and remove seeds with knife point.
- Combine rose hips, rhubarb, water, and salt and boil 1 minute. Add sugar and lemon and boil 1 minute.
- Remove from heat and pour into hot, sterilized half-pint or pint jars. Seal with two-piece canning lids.
- Process in a boiling water bath. The time in the boiling water bath varies by elevation. For Minnesota, it is 5 minutes for half or quarter pints and 10 minutes for pint jars.
- University of Alaska Cooperative Extension Service
- Ingham, B. (2015). Safe Preserving: NOW jams and jellies in PINT jars. University of Wisconsin, Madison. Preserving Jams and Jellies
Reviewed in 2018