Re: [nafex] re jelly

["victoria l. caron" <vicaron@gis.net>]

There may be something about how hot the pectin gets or for how long. You may
be better off freezing it and only heating it once when you make the jelly.
Aside from all that  .  .  .  I know there are a lot of neat old fashioned
recipes and techniques for preserving food. They may seem fun, quaint and
interesting, but I think that as much as possible we should stick to USDA
guidelines for putting food by, even jellies, preserves and pickles. These
may seem foolproof as far as safety, but I've been converted. To insure a
quality product and prevent loss from spoilage (like molds on jelly and
softening in pickles) I like to go by the book. The only exception I make to
this is using the old wire bail jars for sweet pickles with a hot water bath
and inverting jars to be sure seals are complete. With good jars and lids, no
chips anywhere, a good safe seal can be had if you pay attention.
vic

ddavidson@mwci.net wrote:

> My dad said that his mother used gooseberries for pectin to jell
> jellies, haven't tried it yet. My gooseberries come eary
> b4 grapes.  I was thinking of canning some then use latter to mix
> with grapes.  Anybody know about this?
>
>
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/


 

Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/