canning jellies
#1
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Join Date: Oct 2010
Location: Grant county, WI.
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does anyone can with a steam canner.
I was wondering if when making jelly you use a steam canner or waterbath or none at all
I just got a steam canner
as hot as it is here I was hoping not have water bath my jelly
I was wondering if when making jelly you use a steam canner or waterbath or none at all
I just got a steam canner
as hot as it is here I was hoping not have water bath my jelly
#7
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Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
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When I, my mom or my grandmother made jelly/jam/preserves, we always just used a layer of melted parafin wax. And we didn't use canning jars either. We saved appropriate-sized jars (from pickles, peanut butter, etc.) and used those for jelly. We all had a separate pan (or more likely an empty coffee can or something similar) for melting the wax. As the jelly cooled, the wax cooled and sealed the jar. I'm aware that that method is not advised nowadays, but it's been used for decades. None of us ever had a problem and the product would last for years. We never refrigerated our open jelly jars, either. My family went through it so fast it never had a chance to get moldy or whatever.
#8
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Originally Posted by Carol's Quilts
When I, my mom or my grandmother made jelly/jam/preserves, we always just used a layer of melted parafin wax. And we didn't use canning jars either. We saved appropriate-sized jars (from pickles, peanut butter, etc.) and used those for jelly. We all had a separate pan (or more likely an empty coffee can or something similar) for melting the wax. As the jelly cooled, the wax cooled and sealed the jar. I'm aware that that method is not advised nowadays, but it's been used for decades. None of us ever had a problem and the product would last for years. We never refrigerated our open jelly jars, either. My family went through it so fast it never had a chance to get moldy or whatever.
#10
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Join Date: May 2009
Location: Merced, CA
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This week I opened a forgotten jar of 1999 Plum Jam. It was slightly discolored but tasted good.
When I made jam or jelly, I boiled it and put it in jars. The flat lids were kept in just less than boiling water and put on the clean tops fast, then the rings screwed down tightly. Later I would punch each top to see if it would pop down, if not it went into hot water for a boil. Then I'd let them set for a couple of days.
If it was thick, it was labeled jam or marmalade or jelly. If not, then it was labeled Pancake Syrup!!!
When I made jam or jelly, I boiled it and put it in jars. The flat lids were kept in just less than boiling water and put on the clean tops fast, then the rings screwed down tightly. Later I would punch each top to see if it would pop down, if not it went into hot water for a boil. Then I'd let them set for a couple of days.
If it was thick, it was labeled jam or marmalade or jelly. If not, then it was labeled Pancake Syrup!!!
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