Rose Bagwell

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.

mdollar

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.

jbrother

I use a boiling water bath, no steam canner is needed, according to the Ball Canning Book.

jbrother

I thought a steam caner was used for low-acid foods only, like green beans, meats and the like. Am I wrong?

Halo

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.

Kat Sews

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.

fred singer

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.

Dbl Trouble

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!

craftymatt2

Thank You

Katiequiltsalot

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.