How do you can your jellies? Please vote!

Freya · #1 02/27/12, 01:40 PM

I have seen four different ways of canning jelly this week alone. I personally waterbath mine.

Which way do you do it? We will ofcourse assume that you are using hot jars and lids already.

And I a talking ONLY jelly/jam/preserves, nothing else.

Horseyrider · #2 02/27/12, 02:22 PM

When I first started canning oh so many years ago, we used paraffin. There was a bit of a trick to it; we'd put in a first layer, let that get fairly solid, and then lay on one end of a bit of string and another layer of paraffin. The paraffin layer would end up about a half inch thick. We had to turn each jar to coat the edges so it wouldn't easily contract when it cooled and thereby have no seal. And the string? It was to assist in removing the plug of wax.

Potted meats used to go in pottery or glass jars and layered on top with about an inch of melted lard. It'd get a cloth tied on the top, and then go down in the root cellar. Those meat spreads were laced with brandy and spices, but I can't imagine keeping them for long. Still, the principle was the same; a barrier, nothing more.

I was so glad when the paraffin thing went by the wayside. What a mess, and what a hassle to use! I really like the two piece lids; they're much easier, and certainly safer.

goatlady · #3 02/27/12, 05:46 PM

The basic science for not having to process is the fact that jelly contains soooo much sugar which kills bacteria on it's own, plus the fact the product was brought to a roiling boil in order for it to gel, thereby also killing "nasties" Been pouring into hot sterile jars, capping and flipping for 30+ years with no problems sealing, storing or any illness from eating it over the years, some being 2-3 years old when opened. To each their own. When I was canning everything for my family anything that saved time safely was a big help. If fact, I would also can my fruits just by pouring boiling hot sugar syrup over the fruits in the jars and flipping them over a couple of times to seal with excellent safe results. I really do not like cooked fruits which is what happens when they are process via waterbath and even worse with pressure canning. Just how I do and have done it. Everybody is different.

demeter · #4 02/27/12, 05:50 PM

What goatlady said.

Demeter