Good Eats (1999–2012): Season 2, Episode 10 - Urban Preservation I: Jam Session - full transcript

FOR THOSE OF YOU WHO DON'T
REMEMBER A WORLD BEFORE MTV,

THE IDEA OF HOME PRESERVING
MAY SEEM AS ALIEN A CONCEPT

AS CHURNING BUTTER, MAKIN'
YOUR OWN CLOTHES,

OR MAKING DUE WITH
A 1400 BODE MODEM.

IF, ON THE OTHER HAND, YOU
GREW UP DURING WORLD WAR II,

YOU MAY WELL REMEMBER
PUTTING UP YOUR GARDENS

IN COMMUNITY CANNING
CENTERS JUST LIKE THIS ONE.

NOW YOUR MEMORIES OF SHUCKING
CORN AND SHELLING PEAS

AND PEELING POTATOES MAY
NOT EXACTLY BE ROMANTIC,

BUT HEY, YOU HAD
FOOD ON THE TABLE

DURING SOME PRETTY TOUGH TIMES.



FOR THE REST OF US, CANNING IS
REALLY A QUAINT CURIOSITY--

AMERICAN... ABSOLUTELY,

WHOLESOME... SURE.

BUT IS IT NECESSARY...
I MEAN, COME ON,

OUR LOCAL MEGAMART'S GOT
EVERYTHING WE NEED.

RIGHT?

WELL, I MAY NOT BE AS HARD-
CORE AS SOME CANNERS,

BUT I DO HAVE A SERIOUS LUST
FOR GOOD FRUIT PRESERVES...

AND I'M NOT TALKING ABOUT
THAT GOOPY, SUPERSWEET,

GROTESQUELY OVERPRICED
SUPERMARKET STUFF.

I'M TALKIN' HOMEMADE.

I'M TALKING ABOUT JEWEL-
LIKE JAMS AND JELLIES,

MARMALADES AND COMPOTES
THAT HAVE THIS HEADY AROMA

AND A FLAVOR THAT'S GOT
THE POWER TO SOMEHOW



CAPTURE ENTIRE SUMMERS
OF YOUR YOUTH.

IT CAN EVEN ELEVATE A
SIMPLE PIECE OF TOAST

TO A CULINARY CANVAS OF
PROUSTIAN PROPORTION--

OLD-FASHIONED... SURE,

TIME CONSUMING... A LITTLE,

EASY AND CHEAP TO DO
AT HOME... ABSOLUTELY!

"GOOD EATS."

NOTHING IN THE FRUIT-SPREAD
REPERTOIRE CAN BEAT JAM

WHEN IT COMES TO FLAVOR RETURN
ON TIME AND MONEY INVESTED.

BESIDES TOAST, CAKE,
YOGURT, PANCAKES,

IT IS EQUALLY AT HOME IN
MEAT SAUCES AND GLAZES.

THIS STUFF'S CULINARY PLASTIC.

AND ONCE YOU'VE MADE
AND TASTED YOUR OWN,

YOU WON'T BELIEVE YOU EVER
SHELLED OUT THREE BUCKS A BOTTLE

FOR SOMETHING THAT EASY.

NOW ALTHOUGH MOST OF
US CONSIDER JAM MAKING

TO BE TWO SIDES OF THE
SAME CULINARY COIN,

THEY ARE, IN REALITY, MUTUALLY
EXCLUSIVE OPERATIONS.

NOW TO THE UNINITIATED,
JAM MAKING CAN SEEM

A LITTLE OLD-FASHIONED, MAYBE
A LITTLE BIT THREATENING.

BUT PRESERVING...
OOH, TO MOST FOLKS,

THAT'S DOWNRIGHT,
NATURE-CHEATIN' VOODOO,

OR AT THE VERY LEAST, A
POTENTIALLY DANGEROUS GAME,

WHICH YOU COULD LOSE TO A WIDE
VARIETY OF NASTY MICROBES.

LUCKILY, THERE IS
A WAY OF DEALING

WITH MOTHER NATURE'S
MICROSCOPIC MINION.

DON'T BELIEVE ME? WELL,
MAYBE YOU'LL BELIEVE...

DR. JOHN BROOKS FROM
THE CENTER FOR
DISEASE CONTROL.

SEAL IT, STERILIZE IT.

ISOLATE AND ANNIHILATE!

DOC, TIME TO
FACE THE WHEEL.
LET'S START
WITH ENZYMES.

ENZYMES.
MOST ENZYMES ARE
DESTROYED AT 170
DEGREES FAHRENHEIT.

GONE AT 170,
WHAT'S NEXT?

WELL, THEN BETWEEN
170 AND 212 DEGREES,

YOU GET THINGS
LIKE YEASTS.
YEASTS, MOLDS...

BACTERIA.
BACTERIA.

BOTH THEIR SPORES
AND TOXINS.
SPORES AND
THEIR TOXINS.

ALL THIS STUFF, BY
THE TIME WE'RE
BOILING, GONE.
THAT'S RIGHT.

AND FINALLY, THINGS
LIKE STAPH--
NASTY.

BACTERIA THAT ALSO
MAKES A TOXIN.
GONE AT 212.

THAT LEAVES ONE PIE
ON THE BIG WHEEL.

BOTULISM.
BAD BUG.

BOTULISM IS A
VERY BAD BUG.

NOT ONLY DOES IT
LIKE THE ANAEROBIC
ENVIRONMENT

OF A CAN OR A JAR,

BUT IT CAN SURVIVE
TEMPERATURES OF 212,

SO THAT ITS SPORES
CAN STAY IN THE FOOD
AND GROW.

SO BASICALLY, ANY
LOW-ACID FOOD,

LIKE, SAY, MEAT,
VEGETABLES--

ANYTHING THAT
BOTULISM WOULD LIKE--

CANNOT BE PROCESSED
THE WAY THAT WE ARE
PROCESSING TODAY.

GOT TO HAVE A
PRESSURE CANNER.
EXACTLY.

ANYTHING WITH A pH
UNDER 4.6, PRESSURE
CANNING ONLY.

WHICH IS WHY WE'RE
STICKING TO FRUITS.

NOW JUST OUT OF CURIOSITY,
DR. BROOKS,

WHAT WOULD OUR VIEWERS
WIN IF THEY WERE TO
GET BOTULISM?

WELL, YOU GET THREE TO
SIX WEEKS OF BEING
FULLY CONSCIOUS,

BUT ALSO FULLY
PARALYZED.

WIDE AWAKE, CAN'T
MOVE A MUSCLE.

I DON'T THINK
THAT'S WINNING.

COME ON, DOC.

TECHNICALLY, THE ONLY EQUIPMENT
YOU NEED FOR JAM MAKING

IS A SAUCEPAN AND A BIG SPOON.

BUT IF YOU'RE GONNA
PRESERVE YOUR JAM,

YOU'RE GONNA NEED
SOME EXTRA GEAR.

AND THE LOCAL HARDWARE STORE
IS THE PLACE TO GET IT.

"W," AREN'T YOU A
LITTLE OUT OF YOUR
JURISDICTION?

WELL, AT LEAST I
KNOW HOW TO USE
MOST OF THIS STUFF.

BESIDES, YOU CALLED ME.
I DID.

WE'RE GONNA BE CANNING,
AND I WAS HOPING YOU
WOULD HELP US GEAR UP.

ALL RIGHT, BUT
LET'S HURRY.

KEY MASTER OVER THERE IS
GIVING ME THE CREEPS.

THERE'S TOOLS FOR
EVERY STAGE OF THE
CANNING PROCESS,

BUT ONLY A FEW
ARE ESSENTIAL.

WHAT ARE YOU PUTTING UP?
WITH YOU...

JAM.
ALL RIGHT, THEN
YOU NEED JARS.

JARS.
EIGHT OUNCE MASON JARS
WITH TWO-PIECE LIDS.

OH, COME ON, "W," THOSE
OLD THINGS HAVEN'T
CHANGED DESIGN

SINCE JOHN MASON FIRST
HAD THEM PATENTED BACK
IN 1857.

COULDN'T I USE SOME OF
THOSE COOL EUROPEAN...

THE REASON WHY IT HASN'T
CHANGED, MR. KNOW-IT-ALL,
IS BECAUSE IT WORKS.

THE LID HAS A SEALING
COMPOUND ON IT,

AND THE RING HOLDS IT
IN PLACE UNTIL A VACUUM
CAN BE FORMED,

THUS SEALING THE JAR.
RIGHT, WELL, CAN I, AT
LEAST, REUSE THE PIECES?

THE JAR AND THE RINGS,
YES, THE LID, NO.

THE SEALING COMPOUND'S
A ONE-TIME THING.

ALL RIGHT, BUT WHAT ELSE
DO I HAVE TO HAVE?

JAR LIFTER FOR HANDLING
HOT, STERILE JARS,
YEAH.

AND A WIDE-MOUTH FUNNEL...
THEY'RE BOTH MUSTS.

GOT IT! HEY, IT'S FUN,
KIND OF LIKE THAT.

OH, NO.
WHAT?

OH, YOUR LITTLE
BUDDY'S BACK, "W"?

NOW THE FIRST STEP TO JAM
MAKING

IS TO GIVE EVERYTHING
A GOOD WASH.

JARS, LIDS, TOOLS, THE WORKS.

NOW YOU COULD USE YOUR
DISHWASHER FOR THE JOB,

BUT BEWARE OF THE DRY CYCLE,
IT'S TOO HOT IN THERE

FOR THE SEALING COMPOUND
ON THESE LIDS.

I THINK THE OLD-FASHIONED
WAY IS JUST AS EASY.

NOW CLEANLINESS MAY BE
NEXT TO GODLINESS,

BUT ONLY STERILIZATION
CAN PREVENT YOUR JAMS

FROM TURNING INTO CHIA PETS.

SO THE WHOLE MENAGERIE,
EXCEPT FOR THE LIDS,

GOES INTO A BIG POT
FOR STERILIZATION.

NOW TO PREVENT THE JARS
FORM RATTLING AROUND

ON THE BOTTOM OF THE POT,

I LIKE TO USE THIS
OLD METAL BASKET.

BUT A CAKE RACK ON THE
BOTTOM WILL WORK TOO.

IF YOU SPRING FOR A CANNING
KETTLE--OH, THOSE ARE SWEET,

15 OR 20 BUCKS--ACTUALLY COMES
WITH A JAR RACK... PRETTY NICE.

NOW I'VE GOT ENOUGH HOT TAP
WATER IN HERE TO COVER THE JARS,

THE RINGS, THE FUNNEL AND
EVERYTHING BY ABOUT AN INCH.

SO I'M GONNA PUT THIS ON HIGH
HEAT AND BRING IT TO A BOIL,

AND I'M GONNA KEEP IT THERE
FOR A SOLID TEN MINUTES.

OKAY, TIME FOR THE FRUIT...

OH, DON'T WORRY ABOUT THAT,
THE CREW WILL WATCH IT.

JAMS GET THEIR SPREADABILITY
FROM A WATER-SOLUBLE

CARBOHYDRATE CALLED PECTIN,

WHOSE JOB IS TO BASICALLY
HOLD PLANT CELLS TOGETHER.

NOW WHEN A FRUIT IS
HEATED IN JAM MAKING,

THE CELL WALLS BREAK DOWN,
AND PECTINS ARE RELEASED.

NOW ACID AND SUGAR CAN TAG-TEAM
TO PUT THEM BACK TOGETHER AGAIN,

AND WHEN THEY DO,
YOU'VE GOT A GEL.

NOW ALL FRUITS
CONTAIN PECTIN--

APPLES, BLACKBERRIES,
CRANBERRIES, GRAPEFRUIT,

CONTAIN HIGH ENOUGH
CONCENTRATIONS

OF BOTH PECTIN AND
ACID TO CREATE A GEL

WITH NOTHING BUT SUGAR ADDED.

NOW BLUEBERRIES, CHERRIES,
SWEET ORANGES HAVE THE PECTIN,

BUT NEED HELP ON THE ACID.

APRICOTS, PINEAPPLES HAVE
THE ACID BUT NOT THE PECTIN.

MANGOS, BANANAS,
PEACHES, RASPBERRIES,

NEED HELP ON BOTH SIDES
OF THE EQUATION.

NOW CONSIDERING THAT RAIN
AND RIPENING AND ALL OF THAT

CAN AFFECT PECTIN
CONTENT, WHO CAN SAY,

WHICH FRUIT WILL GET
STIFF AND WHICH WON'T?

THIS IS WHY I TAKE
OUT INSURANCE...

JAM PURISTS, LOOK AWAY.

BOTH LIQUID AND POWDERED PECTINS

ARE AVAILABLE AT MOST MARKETS,

ESPECIALLY DURING LATE SUMMER
WHEN PEOPLE CAN THE MOST.

USE THESE, YOU'LL NEVER SUFFER
A JAM OR JELLY FAILURE.

ALTHOUGH THE DIFFERENCE BETWEEN
A WET AND A DRY ARE SUBTLE,

MY GENERAL RULE IS TO STICK
WITH POWDERED PECTINS FOR JAM,

AND LIQUIDS FOR JELLY.

NOW PECTIN-ADDED JAMS
REQUIRE MORE SUGAR

THAN THOSE MADE AU NATUREL,

BUT THEY ALSO DON'T
TAKE SO LONG TO COOK.

SO THEY USUALLY HAVE A
FRESHER FRUIT TASTE.

NOW SPEAKING OF FRUIT,
I AM GOING WITH...

FROZEN BLUEBERRIES.

FROZEN FRUITS ARE FINE FOR JAM.

BUT SINCE THEY'RE PICKED
AT THE PEAK OF RIPENESS,

THEY USUALLY CONTAIN
A LITTLE LESS PECTIN.

BUT DO WE CARE?
NAH, WE'RE PROTECTED.

TEN MINUTES IS UP, SO I'M
GONNA SLAP THE LID ON THIS,

AND TURN OFF THE HEAT.

NOW RIGHT NOW, THIS
WATER IS SO HOT

THAT IF WE WERE TO
STERILIZE THE JAR LIDS,

THE SEALING COMPOUND COULD MELT,

AND IT WOULD KEEP US FROM
GETTING A GOOD SEAL ON THE JAR.

SO I'M GONNA LET THIS WATER COOL
DOWN FOR FIVE OR TEN MINUTES

AND THEN TOSS THESE IN AND LEAVE
THEM WITH THE REST OF THE GEAR

UNTIL WE'RE READY
TO JAR THINGS UP.

NOW WE MOVE TO THE JAM-
MAKING SIDE OF THE LINE.

AND WHAT WE'RE GONNA START WITH

IS A NICE, BIG, NONREACTIVE
SAUCEPAN OR POT.

FIRST THING THAT GOES IN... TWO
BAGS OF FROZEN BLUEBERRIES.

THESE ARE 12-OUNCE BAGS.

NOW YOU NOTICE THIS IS
A COMPLETELY UNMARKED,

UNBRANDED, GENERIC BAG OF
PECTIN, BUT THAT'S OKAY...

YOU WANT TO KIND OF JUST
SPRINKLE IT OVER LIKE THIS.

JUST KIND OF SHAKE
IT BACK AND FORTH,

ALMOST LIKE PUTTING SUGAR
ON YOUR MORNING CEREAL.

WHAT ELSE SHOULD GO IN HERE?

SPICES... I LIKE TO START
WITH A LITTLE BIT OF CINNAMON,

AND THIS IS REALLY HIGH-QUALITY
CINNAMON--I GET IT MAIL ORDER,

SO I KNOW IT'S FRESH.

I'M GONNA GO WITH A
QUARTER TEASPOON.

WE'RE GONNA GO WITH
A LITTLE BIT OF STAR ANISE.

NOW IF YOU HAVEN'T SEEN
STAR ANISE, IT'S A POD,

A SEA POD LIKE THIS,
THAT'S GROUND UP ENTIRELY,

AND YOU CAN JUST GRIND IT UP IN
EITHER A MORTAR AND PESTLE,

OR YOU CAN USE YOUR
ELECTRIC SPICE GRINDER,
LIKE A COFFEE MILL.

BUT GET IT AS FINE AS YOU CAN,
BECAUSE IT IS A LITTLE FIBROUS.

AND YOU DON'T NEED MUCH--
A QUARTER TEASPOON--

THIS STUFF IS VERY, VERY STRONG.

IT'S KIND OF GOT A
LICORICE FLAVOR.

WE NEED SOME NUTMEG.

I HATE THE NUTMEG IN GROCERY
STORES, THE GROUND STUFF.

IT LOOSES IT'S FLAVOR SO FAST

THAT IF YOU DON'T USE IT
IN A MONTH, IT'S GONE.

SO I BUY WHOLE NUTS--THESE
THINGS WILL KEEP THEIR FLAVOR

FOR YEARS, LITERALLY.

JUST A LITTLE GRATER, AND
GIVE, MAYBE, 20 GRINDS.

WHAT ELSE DO WE NEED?

WELL, PECTIN WILL NOT
GEL WITHOUT ACID,
AND IF YOU REMEMBER,

BLUEBERRIES ARE ON THE LOW-
ACID SIDE OF THE FRUIT CHAIN.

SO WE'RE GOING TO ADD BOTH LEMON
JUICE AND SOME CIDER VINEGAR.

WE'VE GOT TWO TABLESPOONS
OF THE LEMON JUICE,

THAT'S ONE FLUID OUNCE,

AND FOUR TABLESPOONS
OF THE VINEGAR--

THAT'S TWO FLUID OUNCES.

RIGHT ON TOP.

NOW WE'RE GONNA BRING
THIS TO A BOIL,

BUT WE'RE GONNA DO
IT VERY, VERY SLOWLY.

BECAUSE WHAT WE DON'T
WANT TO HAVE HAPPEN,

IS FOR ALL THAT FROZEN FRUIT
TO GET BURNED ON THE BOTTOM

BEFORE IT'S HAD
TIME TO SEEP OUT.

SO LOW HEAT AT FIRST, AND AS YOU
START TO LOOK AT THE BOTTOM,

ONCE YOU SEE SOME JUICE START
TO ACCUMULATE ON THE BOTTOM,

TAKE YOUR MASHER TO IT.

FIVE MINUTES HAVE GONE BY,
AND WE HAVE BOILAGE.

THE FRUIT IS COMPLETELY MASHED,

AND THE PECTIN IS CHARGED
UP AND READY FOR ACTION.

NOW TAKE A LOOK,

YOU DON'T HAVE TO GET THIS
COMPLETELY SMASHED FINE.

SO IT'S TIME FOR THE
THIRD COMPONENT, SUGAR...

THREE CUPS OF SUGAR.

AND IT'S HERE FOR THREE
VERY DISTINCT REASONS.

FIRST, WITHOUT SUGAR, JAM
WOULDN'T BE SPREADABLE.

TWO, WITHOUT SUGAR,
PECTIN WON'T SET.

AND THREE, SINCE
IT'S HYGROSCOPIC,

SUGAR TAKES UP WATER,
MAKING IT UNAVAILABLE

FOR POTENTIAL
BACTERIAL INVADERS.

AS SOON AS THE SUGAR IS BACK IN,

BRING UP THE HEAT JUST
TO ABOUT MEDIUM-HIGH,

AND STIR CONSTANTLY UNTIL
THIS HITS A ROLLING BOIL.

AND SINCE WE'RE GONNA LOSE SOME
WATER THROUGH EVAPORATION,

I WANT TO ALSO ADD HALF
A CUP OF WATER.

THEN GO AHEAD AND BRING THIS TO
A BOIL OVER MEDIUM-HIGH HEAT.

AFTER STIRRING YOUR WAY THROUGH
ONE MINUTE OF HARD BOILING,

YOU'RE DONE... THIS IS JAM.

THAT'S IT, YOU'RE FINISHED.

YOU CAN POUR THIS INTO
JARS, LET IT COOL,

REFRIGERATE IT FOR UP TO
TWO, MAYBE THREE WEEKS.

BUT IF YOU WANT TO HAVE
THAT WONDERFUL FEELING

OF MARCHING DOWN TO THE
CELLAR AND RETURNING

WITH THAT BEAUTIFUL OLD
BOTTLE OF '99,

YOU'RE GONNA HAVE TO CROSS OVER

TO THE PRESERVING
SIDE OF THE LINE.

HERE'S HOW IT GOES...

WE'RE GOING TO EXTRACT
OUR TOOLS FIRST.

I'VE GOT PAPER TOWELS LAID
OUT ON A CUTTING BOARD HERE.

THE REASON I WANT A
CUTTING BOARD IS...

WELL, PUTTING HOT JARS
ON TOP OF ANY COUNTER

OR ESPECIALLY IF IT'S MADE
OUT OF METAL OR ROCK,

LIKE GRANITE OR MARBLE,
CAN CAUSE THERMAL SHOCK,

AND CRACK THE JARS, WHICH
WOULD NOT BE A GOOD THING.

TRY TO DRAIN OUT AS MUCH WATER
AS YOU CAN OUT OF EACH ONE.

OKAY, NOW GRAB YOUR FUNNEL,
WITH YOUR FINGER IN THE RING.

DON'T REACH ON THE
INSIDE, OR YOU'LL RUIN
THAT STERILE ENVIRONMENT.

AND JUST SET IT RIGHT INSIDE
THE JAR... IT'S A PERFECT FIT.

NOW WE'RE BASICALLY GONNA
SPOON IN JUST ENOUGH JAM

TO COME TO THE BOTTOM
LIP OF THE FUNNEL.

THAT'S GONNA GUARANTEE
ABOUT A THIRD OF AN INCH

FROM THE TOP OF THE JAM
TO THE TOP OF THE JAR,

AND THAT'S CALLED HEADROOM.

AND IT'S VERY IMPORTANT
SPACE, BECAUSE THAT AIR

IS GONNA GET PUSHED OUT
DURING THE PROCESSING,

AND THEN WHEN THE JAR COOLS,
THAT'S GONNA CREATE A VACUUM.

IF THERE'S FRUIT ALL
THE WAY UP TO THE TOP,

THERE WON'T BE ANY AIR,
NO VACUUM, NO SEAL,

JAM GOES BAD--IT'S NOT PRETTY.

NOW WHATEVER I'VE GOT
LEFT OVER...

I DON'T HAVE QUITE
ENOUGH FOR ANOTHER JAR,

SO I'M PROBABLY GONNA
LET THIS COOL DOWN.

AND I'LL PUT IT IN A JAR,
BUT I'M JUST GONNA PARK IT

IN THE REFRIGERATOR
AND USE IT FIRST.

NOW WE NEED TO WIPE
DOWN RIMS OF THE JARS,

SO JUST USE A DAMP PAPER
TOWEL, CLEAN PAPER TOWEL,

AND JUST GO RIGHT
AROUND THE OUTSIDE.

AND REALLY TAKE A LITTLE TIME,

JUST TO MAKE SURE THERE
AREN'T ANY CHIPS

AND THERE'S NOT ANY JAM
STUCK ON THE EDGES.

THERE, SO THE NEXT STEP
IS TO RETRIEVE THE LIDS.

AND FOR THAT I USE THIS NICE
LITTLE HARDWARE-STORE MAGNET.

AND PLACE THEM RIGHT
DOWN ON TOP OF THE LID.

DON'T PUSH, JUST SET FOR NOW.

THIS HELPS TO KEEP THIS WHOLE
SITUATION INCREDIBLY STERILE.

THE TRICK ABOUT THESE BANDS IS

YOU DON'T WANT TO SCREW
THEM DOWN HARD.

THEY'RE NOT THERE TO SQUEEZE
THAT LID ONTO THE GLASS.

THEY'RE JUST THERE TO
HOLD IT IN PLACE

UNTIL THE VACUUM CAN BE FORMED.

AND THEN JUST TWIST THEM
JUST BARELY TIGHT,

JUST KIND OF FINGER-TIGHT.

YOU'RE NOT GONNA BE ABLE
TO HOLD ONTO THE JARS

VERY LONG ANYWAY, BELIEVE
ME, 'CAUSE THEY'RE SO HOT.

BUT THAT'S ACTUALLY
A GOOD THING.

NOW EACH JAR GOES
INTO THE PROCESSOR.

AND OF COURSE, I'M NOT
ACTUALLY USING A KETTLE.

THEY MAKE KETTLES EXACTLY
FOR THIS PURPOSE,

AND IF YOU DO A LOT OF
CANNING, YOU CAN GET ONE.

I JUST LINE THEM UP IN THERE.

IT'S IMPORTANT THAT
THEY'VE GOT ENOUGH ROOM

SO THE WATER CAN CIRCULATE
ALL AROUND THEM.

SO I JUST GET THEM IN THERE
AND THEN I REARRANGE THEM

ONCE I'VE GOT THEM IN PLACE.

THE HEAT'S ON HIGH, AND
WE'RE GONNA PROCESS
THESE FOR FIVE MINUTES.

OKAY, BUT THAT'S FIVE
MINUTES STARTING

FROM THE TIME THAT THEY BOIL,
SO WE'RE GONNA WAIT ON THIS.

AND DON'T BE FOOLED IF
YOU START TO SEE BUBBLES

COME OUT FROM AROUND THE
JARS-- THAT'S NOT BOILING.

WHAT THAT IS, IS THE
AIR INSIDE THE JARS
STARTING TO PUSH OUT.

SO DON'T BE FOOLED.

ASK MOST COOKS, AND
THEY'LL TELL YOU THAT--

WHOO!--THAT BOILING
POINT'S ALL ABOUT HEAT...

THAT IT'S ONE OF THE
TRUE BENCHMARKS

THAT YOU CAN COUNT
ON IN THE KITCHEN.

BUT IF YOU TALK TO A
PHYSICIST, YOU GET THIS.

WELL, HEAT'S A FACTOR,
BUT ONLY AS IT RELATES
TO PRESSURE.

SEE, AS WE HEAT A
LIQUID, WE EXCITE
ITS MOLECULES,

AND THEY TRY TO
ESCAPE AS A VAPOR.

BUT THEY'RE PREVENTED, BY
AND LARGE, BY THE FORCE

OF THE AIR COLUMN PUSHING
DOWN ON THEM,

UNTIL WE HEAT IT UP
ENOUGH THAT THE PRESSURE
OF THE VAPOR

EXCEEDS THE ATMOSPHERIC
PRESSURE.

AND THAT'S WHEN WE HAVE
A BOILING LIQUID.

SO UP HERE WE'LL HAVE
THIS WATER BOILING

AT A SLIGHTLY LOWER
TEMPERATURE THAN
DOWN THERE--

WOW, WE'RE HIGH UP--

BECAUSE UP HERE THERE'S
LESS SKY PUSHING
DOWN ON IT.

LESS SKY?
RIGHT.

SO IS THIS SOMETHING
YOU CAN PREDICT,

OR IS THIS LIKE ROLLING
CHICKEN BONES?

NO, IT'S NOT LIKE
ROLLING CHICKEN BONES,
THIS IS SCIENCE.
SCIENCE.

WE CAN COUNT ON A ONE-DEGREE
FAHRENHEIT DECREASE IN
BOILING POINT

FOR EVERY 500 FEET
WE GO UP.

OKAY, SO THAT MEANS IN
DENVER, WATER BOILS AT
ABOUT 204?

RIGHT.
COOL.

AND ON MT. EVEREST IT,
UH, IS 156 DEGREES
FAHRENHEIT.

156... WOW, IT MUST BE
TOUGH BE TO GET A HARD-
BOILED EGG ON EVEREST.

YEAH, BUT AT THAT
TEMPERATURE

YOU CAN REACH RIGHT
IN AND GRAB 'EM.
REACH RIGHT IN
AND GRAB 'EM?

OH, LIKE DARYL
HANNA DID IN "BLADE
RUNNER."

SHE WAS A REPLICANT,
IT DIDN'T COUNT.

YOU GOT BEAT UP A LOT
IN SCHOOL, DIDN'T YA?

SO WHERE YOU ARE REALLY DOES
DECIDE HOW LONG YOU PROCESS.

WITHIN 1000 FEET OF SEA
LEVEL, FIVE MINUTES IS FINE.

BETWEEN 1000 AND 3000
FEET, ADD FIVE MINUTES.

BETWEEN 3000 AND 6000,
ADD ANOTHER FIVE.

FROM 6000 AND 8000 FEET, YOU
GET ANOTHER FIVE MINUTES,

AND THE OCCASIONAL NOSEBLEED.

SO THOSE OF YOU IN DENVER,

YOU'RE LOOKING AT A
15-MINUTE PROCESS,

WHILE HERE AT SEA LEVEL,
OUR FIVE IS UP.

NOW CAREFULLY REMOVE THE JARS,

EITHER TO A CUTTING BOARD OR A
TOWEL SPREAD ON THE COUNTER.

AGAIN, METAL OR TILE SURFACES
COULD CAUSE THERMAL SHOCK.

AND BELIEVE ME WHEN I
SAY, THERE IS NO MESS

LIKE BROKEN GLASS
AND BLUEBERRY NAPALM.

NOW AS SOON AS THE
JARS START TO COOL,

YOU'RE GONNA HEAR
POPPING SOUNDS.

AND UNLESS YOU LIVE IN A
REALLY ROUGH NEIGHBORHOOD,

IT'S NOT GUNFIRE.

WHAT IT IS IS THAT THE LITTLE
BIT OF AIR THAT REMAINS

IN THE HEADROOM IS
CONTRACTING AS IT COOLS,

AND THAT PULLS THE LID
DOWN, CREATING A VACUUM.

THAT SEALS THE
JAR HERMETICALLY.

NOW I USUALLY LEAVE THESE TO
COOL FOR AT LEAST EIGHT HOURS

BEFORE CHECKING THE SEAL,
LABELING AND STORING.

NOW TO CHECK THE SEALS, YOU WANT
TO PUSH DOWN ON ALL THE LIDS.

IF THEY DON'T POP UP AND
DOWN, YOU'RE GOOD TO GO.

IF YOU ENCOUNTER A NO-SEALER,
IT'LL GO UP AND DOWN AND POP,

LIKE ONE OF THOSE LITTLE
CLICKY TOYS YOU HAD AS A KID.

IF THAT HAPPENS, JUST PARK
IT IN THE REFRIGERATOR

AND EAT IT WITHIN THE
NEXT COUPLE OF WEEKS.

THERE'S NOTHING WRONG WITH
IT, IT'S JUST NOT PRESERVED.

RESEALING IS NOT AN OPTION.

NOW UNLESS YOU PLAN ON
MOVING THEM AROUND A LOT,

OR GIVING THE JARS AS GIFTS,

IT'S BEST TO STORE THEM
WITH THE RINGS OFF.

THEY'RE PRONE TO RUSTING,

AND THEY CAN ACTUALLY
MASK A JAR GONE BAD.

FOLLOW ME.

MOST EXPERTS DON'T RECOMMEND
KEEPING HOME PRESERVES

MORE THAN A YEAR, BUT I ADMIT,

I OCCASIONALLY GO
BEYOND THAT LIMIT...

BUT ONLY WITH HIGH-ACID FOODS,

LIKE MY JAMS, FRUIT
PRESERVES AND JELLIES.

AH, THE LAST OF THE '98 MINT.

MAGNIFICENT SPRING THAT YEAR!

NOTICE THE LABEL
INFORMATION--RECIPE NAME,

WHERE IT CAME FROM,
DATE IT WAS CANNED.

NOW I'VE NEVER ACTUALLY
WITNESSED A JAR GO BAD,

BUT AS ALL SCI-FI FANS KNOW,
SUSPENDED ANIMATION CAN GO AWRY.

SO CHECK OUT A JAR
BEFORE OPENING.

IF YEAST OR CERTAIN BACTERIA
HAVE WEASELED THEIR WAY IN,

THEY'LL GIVE OFF GAS, WHICH,
IF YOU'VE LEFT THE RING OFF,

WILL POP THE LID.

IF THAT HAPPENS, DISCARD.

SURVEY THE SURFACE FOR FUZZY
MOLD.

IF YOU SEE ANY, DISCARD.

IF THE FOOD HAS
MYSTERIOUSLY HEAVED UP,

FILLING THE HEADROOM, DISCARD.

NOW OPEN AND SMELL...

SMELL FUNNY OR OFF? DISCARD.

ARE THERE SUDDENLY BUBBLES
EVERYWHERE? DISCARD.

DOESN'T LOOK QUITE
RIGHT? DISCARD.

WE HOPE WE'VE PIQUED YOUR
INTEREST IN, AND APPETITE FOR,

A LITTLE HOMEMADE JAM SESSION.

JUST REMEMBER, AS IN GOOD JAZZ,
IMPROVISATION MUST BE AVOIDED

UNTIL ONE HAS THE
CHOPS FOR THE JOB.

STICK WITH RELIABLE RECIPES,
DON'T DOUBLE THEM UP,

NEVER SUBSTITUTE
INGREDIENTS, EVER.

TO FIND OUT MORE, CHECK OUT THE
NATIONAL FOOD SAFETY DATABASE

IT'S LOADED WITH
RELIABLE RECIPES

AND INFORMATION ON
CANNING AND PRESERVING.

AND HEY, IT'S FROM
THE GOVERNMENT,

SO IT'S GOTTA BE
GOOD, RIGHT?

AND REMEMBER, WHEN THE
QUEEN TOLD ALICE

THE RULE IS "JAM TOMORROW
AND JAM YESTERDAY,

BUT NEVER JAM TODAY,"

SHE DIDN'T KNOW WHAT GOOD
EATS SHE WAS MISSIN'.

SEE YA NEXT TIME.