| T O P I C R E V I E W |
| Mikki |
Posted - Apr 01 2007 : 8:25:59 PM
Ok I've read different ways to fix jelly, like heating them up in a canner and not heating them up in a canner. Pouring them into hot jars only instead of using the canner. I'm doing apple jellies, and dandelion jelly. Which process should I use, and does it really matter that much? I'm confused and I'm nervous. Hubby says I'm going to poison him.  Yikes!!!!!!!
~~Blessings, Mikki Jo
http://burningmeadowsprings.blogspot.com/
http://strawberriesnapronstrings.blogspot.com/ |
| 13 L A T E S T R E P L I E S (Newest First) |
| Mikki |
Posted - Apr 04 2007 : 12:30:09 PM
Thanks again Nancy, I've emailed you!
~~Blessings, Mikki Jo
http://burningmeadowsprings.blogspot.com/
http://strawberriesnapronstrings.blogspot.com/ |
| Nancy Gartenman |
Posted - Apr 04 2007 : 12:24:18 PM
MIKI
Do you have the BLUE BALL CANNING BOOK?
NANCY JO
www.Nancy-Jo.blogspot.com |
| junebug |
Posted - Apr 04 2007 : 11:35:05 AM
Why Mikki, I didn't know you were a canner too!! I love to can, mainly jams, jellies and such. Been doing it for years, I've always used a hot water bath, but according to Diane, I don't need to do that? How odd? I think I will try it out next time, if I can skip the hot water bath, I'd be making more jellies! Thanks for asking this, I think I just learn something new!! lol
Visit me at my blogs:
www.countrypleasures.blogspot.com
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| Mikki |
Posted - Apr 03 2007 : 11:39:12 AM
Thanks for all the good info. I'll let you know when I try it.
~~Blessings, Mikki
http://burningmeadowsprings.blogspot.com/
http://strawberriesnapronstrings.blogspot.com/ |
| DaisyFarm |
Posted - Apr 03 2007 : 09:46:40 AM
I have sold jams and jellies from the farm here for a few years now and have never water-bathed any of them and never had a problem. The clean jars are put into a big pot and I pour boiling water over them and the new lids and let them sit while I prepare the jelly. I put hot jelly/jam into each jar and seal it immediately. I've yet to have a problem with any of them. Fruit jams and jellies are acidic enough that waterbath canning isn't necessary.
Di
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| windypines |
Posted - Apr 03 2007 : 05:33:44 AM
Okay Mikki, I am looking up the recipe. It says, pack shredded cabbage in jars. Pack it in good too, then add 1 teaspoon canning salt, and fill with cold water. Put on the jar lid and ring, and let it sit till is quits oozing. I will have to ask my ma where she got the recipe from. I don't eat it right out of the jar, but I rinse it off, then fry up some bacon in a fry pan, take out the bacon, leave the grease, then fry the saurkraut, and add keilbasa, or whatever. Add in some caraway seed, and brown sugar. Yummy
The oozing I suppose is the fermenting, I don't know for sure. It is easy though. Michele |
| Mikki |
Posted - Apr 02 2007 : 08:08:39 AM
Michele, that's exactly how grandma made her saurkraut!!! Thanks, I knew she didn't cook it. I remember eating it right out of the jar and it being raw and crunchy and sour. Yep, thats how she done it. Thanks so much!!! I don't remember the water running out tho??? What's up with that step?
~~Blessings, Mikki jo
http://burningmeadowsprings.blogspot.com/
http://strawberriesnapronstrings.blogspot.com/ |
| cinnamongirl |
Posted - Apr 02 2007 : 07:23:49 AM
I just run jars through dishwasher and use hot!! |
| windypines |
Posted - Apr 02 2007 : 04:21:41 AM
Hi girls, I think most of us tend to do alot of things the way our mom or grandma did it. I have hot water bath, jelly and jams, and I have not. Seals either way. My mom always said the jelly is hot enough when you put it in the jars. My mom turns the jars over and lets the sit for a bit on the counter. I also have a very simple saurkraut recipe that we like. You pack cabbage into jars, add some salt, and then fill with cold water. Put the lids on and let it sit in a dark place, till the water is done seeping out of the jars. That is it. Though I usually have to pry off the jar ring, but it seems to work out fine and taste good. Good luck |
| Mikki |
Posted - Apr 01 2007 : 9:48:45 PM
Me too Aunt Jenny. I know if I had another chance, I'd pay much more attention. But that's how things go I guess. Have a good night! I'll talk to you tomorrow I'm sure.
~~Blessings, Mikki Jo
http://burningmeadowsprings.blogspot.com/
http://strawberriesnapronstrings.blogspot.com/ |
| Aunt Jenny |
Posted - Apr 01 2007 : 9:04:43 PM
I have only done saurkraut once...not one of my finest moments..I plan to try it again sometime though..I am nothing if not stubborn. Good luck with the jelly..it is alot more foolproof for sure. I did jellys and jams and pickles for years before I started canning lots of other stuff..now I do everything..well, all but that danged saurkraut. I wish my grandma was still around to set me straight on how to do it!!
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| Mikki |
Posted - Apr 01 2007 : 8:53:57 PM
Ok Jenny, thanks a lot. I don't remember how grandma did it. I was trying to remember how her and I canned sauerkraut too. I hate that I can't remember all that good stuff. ~~Blessings, Mikki Jo
http://burningmeadowsprings.blogspot.com/
http://strawberriesnapronstrings.blogspot.com/ |
| Aunt Jenny |
Posted - Apr 01 2007 : 8:38:21 PM
It is always a good idea to use hot jars AND water bath can them for a short time too...jelly dosn't take long. I have to admit though, that my grandma taught me and for years I didn't and we all were just fine. (I am a bad example I suppose) if you don't water bath can you need to at least sterilize the jars in boiling water.
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
