| T O P I C R E V I E W |
| lonestargal |
Posted - Aug 27 2005 : 6:17:43 PM
Does anyone make this? This is my favorite jelly and I'm going to make it this year for the first time. The recipe I have says to fill jars then cover with melted paraffin, do I have to do this? Can I just fill and process in a boiling water canner and store? Thanks. |
| 4 L A T E S T R E P L I E S (Newest First) |
| lonestargal |
Posted - Aug 30 2005 : 1:59:53 PM
Yeah no kidding!!!  Maybe I should try that on my daughter to get her going...thanks again!!! |
| bramble |
Posted - Aug 30 2005 : 08:54:25 AM
As far as I know the parrafin is meant to act as an extra seal. You always leave head room in a jar so I guess this helps prevent any chance of a leaky or faulty seal on the canned goods internally. I'm sure there is a more Food Science savvy person around with a better explanation! That's just what Gram did, so I do it too! And always on raspberry jam or it wouldn't be her jam I'm making!
I have heard of Jalepeno Cactus jelly, it's used on meats like a glaze or chutney, but I sure don't want to try it on my mornning toast! Well, it might be an idea for some sloth like teenagers on the first day of school!
with a happy heart |
| lonestargal |
Posted - Aug 29 2005 : 12:33:34 PM
Yes I use prickly pear and yes it is mild but very yummy. Well I guess I'll do the paraffin then I just didn't know what it was for and if I could get away without it. Thanks!! |
| bramble |
Posted - Aug 28 2005 : 3:36:06 PM
Lonestar-What do you make this with, prickly pear? I had it once and it was delicous but very mild.As for the paraffin, my Gram always did this and she rarely had any bad jars.When I make jams and jellies ,I always follow the procedure they suggest for the final "canning", you can't be too safe.Have fun with it!
with a happy heart |
