Go Back  Quiltingboard Forums >
  • Recipes
  • canning jellies >
  • canning jellies

  • canning jellies

    Thread Tools
     
    Old 06-08-2011, 06:45 AM
      #11  
    Super Member
     
    Join Date: Dec 2010
    Location: Lemoore, Ca
    Posts: 1,467
    Default

    I do jelly all the time and I use a big pot with round cake racks on bottom. I always sterilize/steam my jellies, they last longer, but my girlfriend never does. So I guess it's really up to you and how long you plan to store them.
    Rose Bagwell is offline  
    Old 06-08-2011, 07:51 AM
      #12  
    Junior Member
     
    mdollar's Avatar
     
    Join Date: Jan 2010
    Location: Seale, AL
    Posts: 198
    Default

    I have an old pressure cooker that I use for my water bath. It works great and I can get a lot of jars done at one time.
    mdollar is offline  
    Old 06-08-2011, 08:14 AM
      #13  
    Member
     
    Join Date: Feb 2011
    Location: RTP, NC
    Posts: 79
    Default

    I use a boiling water bath, no steam canner is needed, according to the Ball Canning Book.
    jbrother is offline  
    Old 06-08-2011, 08:16 AM
      #14  
    Member
     
    Join Date: Feb 2011
    Location: RTP, NC
    Posts: 79
    Default

    I thought a steam caner was used for low-acid foods only, like green beans, meats and the like. Am I wrong?
    jbrother is offline  
    Old 06-08-2011, 12:03 PM
      #15  
    Super Member
     
    Join Date: Apr 2010
    Location: Centerville, WA
    Posts: 1,254
    Default

    I have canned my own jellies & jams for years. I never put them in a bath to process. I just boil the jars & lids. cook down the fruit & cook as the fruit pectin instructs. Then I remove jars from boiling as I full them. Make sure to wipe the top of jar after filling & put hot lid & ring on & tighten down & turn them upside down for about 5 minuets. Then turn them right side up & they will seal on their own. All the years I've made it this way have only had 2 or 3 jars not seal & found the only reason they didn't, the jars had a small chip in the top of them that I didn't catch. I can at least 45 to 50 pints & half pints & sometimes more every year & give to family & friends for Christmas. If I miss a year doing this, everyone complains that they didn't get their jam.
    Halo is offline  
    Old 06-08-2011, 12:46 PM
      #16  
    Senior Member
     
    Join Date: Oct 2010
    Posts: 647
    Default

    I make most of my jelly in the fall. Freeze the fruit now and when you have a chilly day make jelly and use a water bath. Or better yet make cheater jelly.

    1 pkg Kool-aid any flavor
    1 pkg Sure-jell
    3 cups sugar
    3 cups water

    Pour water into kettle. Add Kool-aid and pectin, stirring until thoroughly dissolves. Place kettle over heat, stirring constantly and bring to a rolling boil. Add sugar quickly stirring constantly. At first signs of active boil remove from heat, skim quickly and pour in glasses before jelly sets. Makes 5 glasses.
    Kat Sews is offline  
    Old 06-08-2011, 01:54 PM
      #17  
    Super Member
    Thread Starter
     
    Join Date: Oct 2010
    Location: Grant county, WI.
    Posts: 7,987
    Default

    I have what they call steamer canner it is to be used intead of the water canner takes i/2 the time as water canner and very little water.
    fred singer is offline  
    Old 06-08-2011, 04:58 PM
      #18  
    Member
     
    Join Date: Feb 2011
    Location: Ohio
    Posts: 60
    Default

    I just fill the steralized jars and put on the lids and screw bands and say 'thank you' when I hear them seal. Give the ones away that don't seal and tell them to use first. Rhubarb does discolor even if it's sealed. Eat more, eat faster!
    Dbl Trouble is offline  
    Old 06-08-2011, 05:38 PM
      #19  
    Super Member
     
    Join Date: Nov 2010
    Location: Illinois
    Posts: 3,915
    Default

    Thank You
    craftymatt2 is offline  
    Old 06-08-2011, 06:35 PM
      #20  
    Senior Member
     
    Katiequiltsalot's Avatar
     
    Join Date: Mar 2010
    Location: Science Hill,Kentucky
    Posts: 311
    Default

    Originally Posted by fred singer
    thank-you all I just had trouble with rhubarb & strawberry going bad they were sealed
    I always made freezer jam out of rhubarb and strawberry, they take so much sugar they don't freeze solid. In fact I like the freezer jams better.
    Katiequiltsalot is offline  
    Related Topics
    Thread
    Thread Starter
    Forum
    Replies
    Last Post
    JenniePenny
    Pictures
    55
    11-01-2015 05:15 PM
    ManiacQuilter2
    Main
    24
    10-07-2014 06:44 AM
    Lucio
    General Chit-Chat (non-quilting talk)
    5
    11-19-2012 05:28 PM
    redquilter
    General Chit-Chat (non-quilting talk)
    6
    02-08-2010 02:37 PM
    Judy Lee
    Recipes
    18
    08-25-2008 05:20 AM

    Posting Rules
    You may not post new threads
    You may not post replies
    You may not post attachments
    You may not edit your posts

    BB code is On
    Smilies are On
    [IMG] code is On
    HTML code is On
    Trackbacks are Off
    Pingbacks are Off
    Refbacks are Off



    FREE Quilting Newsletter