The wife and I attempted to put up some strawberries yesterday. My parents canned when I was a kid. She always lived in town and had no previous experiance. She is awsome for even trying :kiss:.. I thought we followed the directions pretty well... We made 24 pints, they all sealed.. The problem is thay they are thin, really thin, more like syrlp.. We cut and mashed the berries with a potato masher.. Im guessing we didnt add enough sure-jell.. Any ideas??
By chance, did you double the recepie or make several batches? Everything I have ever read says never double a batch as that can make it not set up. (not sure why, but it seems to be true). If I recall correctly, I get about 6 pints per packet of surejel. (or 12 half pints). So, to get 24 pints, how many batches did you cook up?
And if you have a ikky wet, humid day, it's best to skip jam making until things are drier, even when using sure-jel.
You do have to watch the measures closely, I've had some where I had a bit more berries than what the recepie called for and had it not quite set up.
If you are making strawberry jam or jelly, just follow the recipe on the Sure Gell package and it should be good. If you were just canning strawberries to eat, that might be a different story - never did that. BUT - if your canned strawberries don't thicken up like you would hope, then you can always use these pints for ice cream topping!! I bet they would be wonderful on ice cream.! I once tried to make peach preserves and used liquid Sure Gell instead of the powdered kind, and the Sure Gell was a little out of date. The peach preserves never did thicken up, but we ended up using it as ice cream topping and we liked it so much I want to make it again this year. Not sure if I can even repeat my mistake successfully!
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