The holiday season is a time of giving, and what's not the perfect gift but a homemade treat from your kitchen? While peanut brittle, fudge, and cookies are a popular and generally safe choice, you'll need to consider a few things before giving away homemade jarred goods, such as jams and jellies, dessert sauces, and even cake in a jar.
Food safety is of paramount importance when it comes to cooking. No one wants to give the gift of food borne illness. Jams, jellies and preserves must be processed in a boiling water bath canner for room temperature storage. Correct processing times must be followed, or you'll risk spoilage and possible illness. Jars specifically designed for home canning and two-piece lids must be used. When processing time is less than 10 minutes, jars should be sanitized first by submerging in boiling water for 10 minutes.
Dessert sauces make great gifts, but there are no safe, reliable recipes for canning them. Sauces are typically low in acid, making them more susceptible to the growth of spores and risk of Clostridium botulinum, a potentially deadly bacteria. The USDA recommends storing homemade dessert sauce in the refrigerator or freezer only.
The latest craze is baking cakes, brownies, breads, and pies in glass jars. Most of these recipes are not really "canned" but are baked in the jar and then sealed by the heat of the jar causing an airtight vacuum. Like dessert sauces, these low-acid baked goods are also a potential risk for botulism when oxygen is limited. As an alternative, make a "mix in a jar" by layering dry ingredients and attaching the recipe. Homemade food gifts are absolutely wonderful; just be sure to prepare them safely!
Jenna Smith is a Nutrition and Wellness Educator with University of Illinois Extension, serving Livingston, McLean, and Woodford Counties. Smith uses her experience as a registered dietitian nutritionist to deliver impactful information and cutting-edge programs to Livingston, McLean, and Woodford Counties and beyond.