| T O P I C R E V I E W |
| Montrose Girl |
Posted - Oct 08 2008 : 08:39:29 AM
Help, I don't know what I did. All the jars were sealed. I made two batches. I think part of one was ok, but I tossed it all. The fruit had darkened and there was a foam on top and did it stink when I opened. Any hints on what went wrong I would appreciate. I was supposed to start another batch today, but now I'm nervous.
thanks,
laurie
Best Growing |
| 8 L A T E S T R E P L I E S (Newest First) |
| Suzan |
Posted - Oct 11 2008 : 12:41:28 PM
I had the same experience as Anne this year but I ended up opening my jars, bringing to a boil and adding Certo and reprocessing. It worked fine. |
| asnedecor |
Posted - Oct 11 2008 : 09:57:38 AM
This year I did the strawberry recipe with only the sugar and no pectin, it did not thicken enough. But it did not turn bad either, so I use it on ice cream as a topping, works well. I also use the method of paraffin wax to seal my jars instead of the hot water bath. I have never had a jar of jam go bad doing this and I live in an old house where the temperature is never even in my kitchen.
Anne in Portland, OR
"Weeds are flowers too, once you get to know them" Eyeore from Winnie the Pooh
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| Montrose Girl |
Posted - Oct 11 2008 : 07:29:22 AM
i think I didn't cook it long enough. It was one of the first things I did up this year and I forgot to add the extra time for elevation. Well! Won't do that a gain. ha.
Best Growing |
| kristin sherrill |
Posted - Oct 09 2008 : 12:05:10 PM
I found this in the big Country Living book. I haven't tried it yet, but I will. It's for strawberry preserves.
3 pints strawberries
5 cups sugar
1 1/2 cups lemon juice
Add sugar to berries and let set 4 hrs. Bring to a boil. Stirring, add lemon juice. Cook til berries are clear and syrup reaches desired consistancy.Pour into a shallow pan and cool overnight.
Ladle into hot jars, seal and process in boiling water bath 5 minutes.
Sounds pretty easy and doesn't use pectin or too much sugar.
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| Annab |
Posted - Oct 09 2008 : 09:46:04 AM
What I wouldn't give for a cooler room in the house or a root cellar w/ a dehumidifier
so far the only thing to spoil was a batch of canned tomatoes. That could have been a result of any number of things seeings how at the time I was w/ a group of other ladies and it was more a social gatherg than serious canning session.
Canning is one of those things you just have to fiddle with. Once you find what's good, don't mess w/ it! I'm still tweaking the pressure canner method.
Sometimes the canned product just looses its color. I have tried the fruit fresh once with peaches and didn't like the results. |
| Montrose Girl |
Posted - Oct 08 2008 : 3:40:13 PM
That's somewhat funny as my grape jelly set up just fine. I'm just not sure why it turned sour. i have to process longer since I'm at elevation and the jars were under the counter. We did have some really warm days. I have yet to get a good pantry in a cool part of hte house, course that would be the bathroom, but I may take half the linen closet. thanks for the help
Best Growing |
| Annab |
Posted - Oct 08 2008 : 2:37:41 PM
Try using the boxes of liquid pectin Either Certo or Ball
The methods are simple and the results are alywas good.
To prevent darkening in my strawberrry jams I add 1/4 cup lemon juice and keep the jars in a dark room under a towl or in boxes.
When you process a batch in a water bath canner, start recounting your time from when the last jar is put in the water and the water has beenat a good boil for some time. I process mine for 8 minutes and have perfect results 9 times out of 10.
So broken down, here's my method say for strawberry jam:
3 1/3 cups pureed strawberries (I puree in a blender for just 2-3 finger pulses.) No juice is wasted. Have been doing this method for 7 years add this to 7 cups sugar and 1/4 cups lemon juice stir all this together on high heat until the mixture comes close to boilng over the top of the pot (8 quart) quickly add the pecin and stir for 1/2 minute remove from heat and stir so the foam disappears
ladel into pint jars----should be 5 jars. Place lids, screw to hand tightness boil in a water bath canner for 8 minutes
The Certo brand is easier to find year round, the Ball liquid pectin seems to seasonally
Sorry for the frustrating losses. It's all a part of the learing process. I have yet to produce a grape jelly that isn't runny.
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| lisamarie508 |
Posted - Oct 08 2008 : 11:05:56 AM
I'm with you on that Laurie. I tried making jelly this year and it failed the first two times and when I reworked it all for the 3rd time, it came out ok, but still not really jelly.
Then, I tried making grape jam and the recipe said to cook it on low until it thickened but, it never did thicken and turned dark! I had to rework that too, with chill over powder and did actually get jam, but now my grape jam is brownish! Still tastes good, but darn it, it doesn't look very pretty!
I think I need to make a trip to Miss Wilma's and take a jelly/jam making class from her!
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
my blog: http://lisamariesbasketry.blogspot.com/
My Website:
http://www.freewebs.com/lisamariesbasketry/index.htm |
