canning jellies
#11
Super Member
Join Date: Dec 2010
Location: Lemoore, Ca
Posts: 1,467
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.
#15
Super Member
Join Date: Apr 2010
Location: Centerville, WA
Posts: 1,254
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.
#16
Senior Member
Join Date: Oct 2010
Posts: 647
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.
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.
#18
Member
Join Date: Feb 2011
Location: Ohio
Posts: 60
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!
#20
Originally Posted by fred singer
thank-you all I just had trouble with rhubarb & strawberry going bad they were sealed
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