jams and jellies

[washerboy]

I purchased a box of "sure-gel" to make black berry jam last night; I usually purshase the store brand sure-gel but the store I was shopping at only had the name brand. So I got home and proceed with the jam making process and while the berries were doing their thing in the pot I noticed in the direction it said to process the jars in a boiling bath after they had been filled. I've never done this and my jars always "ping". At the point in the jam making process I did'nt have time to drag out the large pot and get the water boiling..so I just went about and did the usual routine. Anyway now that alls said and done I'm begining to worry about skipping the water bath...the jars all sealed..I was always taught that as long as the lid was sealed the food in the jar was safe to eat. I certainly dont want to give anyone food posioning. Does anyone elese use the boiling bath method when putting up jams and jellies..I've never done the wax method although I know my grandmother did./thanks!!!

 

[xraytech]

I NEVER ever use a water bath when making my jellies, I cook the jam or jelly as the recipe calls, and then pour into ho tprepared jars and immediately seal, then I invert the jar on a tea towel and when done I put another towel over the jars and let them sit over night, they always "ping" as they seal and I have Black Raspberry jelly on my shelf I made 4 years ago and it is still as good as the day it was made. So I wouldnt worry about it as long as th ejars took a seal.

Actually I never use a water bath when canning peppers, or tomatoes either, I only process green beans and applesauce in a waterbath.

Also I sterilize my jars different than most I've seen, instead of boiling the jars I line up the wet jars mouth side up on jelly roll pans and place them in the oven on 275 degrees and when it is time to fill the jars I just set the tray on th ebutcherblock and quickly fill and cap them.

I dont routinely use the wax on top of the jelly jars because I use Ball 12 oz quilted jell jars for jellies,unless in a pinch I am using used lids I will melt blocks of Gulf Wax and pour over the jelly to seal it. my mother used to use wax because she put her jellies in used maraschino cherry and olive jars.

 

[westingman123]

it's called hot-pack

We never used any other method for jams, jellies, or tomatoes. The recommendation for boiling bath is relatively recent; fears of contamination. High-acid and high-pectin canning is most safe for the hot-pack method; I've never had a problem.

Keith

 

[gyrafoam]

Yeah, I think if the jars are sterilized you are o.k.

Here's a handy link you might wish to save to your "Favorites" in case a canning question arises in the future.

http://www.freshpreserving.com/

 

[mixguy]

Canning Jams, Jellies and Preserves

I have not used the hot water bath procedure here either and have been making jams, jellies and preserves for about 10 yrs now. Clean canning jars are sterilized just prior to filling. jars are heated in a bain marie, rim side down in simmering water. Hot jars are handled with tongs, I use tools that have bee steriized boiling water as well (ladle, funnel, etc.) Had only one jar not keep a seal and it was because I failed to wipe the jar rim clean before applying the lid and band.

 

[hunter]

I have found...

...that you can do this with jams and jellies but I have had mixed success with seals and sometimes I get mold.

BUT PLEASE: DO use a water bath with peppers and tomatoes. Tomatoes are BARELY acid enough -- at the altitude in which I live, I always pressure can even tomatoes.

 

[frigilux]

I didn't use a water bath for making jam until 2 years ago. Up to that point, I used the inversion method, which was quick and simple. I don't recall any jars going bad, but since that's no longer a recommended method, I use a boiling water bath.

I'd always rather be safe than sorry when it comes to home canning.

I contracted food poisoning from incorrectly processed home canning at a friend's house back in 1976 (the summer between my junior and senior years in high school) and I never, EVER want to go through something like that, again. I was sick all summer. It was really horrible.

And Hunter is right: ALWAYS use a boiling water bath when canning tomatoes!

 

[spiceman1957]

Boy, does this bring back memories

My mother and I would put up blackberry, apple, peach, pear jelly when I grew up on our farm. My mother swore by Sure-gel and would use only Dixie Crystal sugar. She would insist on using fresh fruit and to measure ingredients accurately. Once you brought the juice, sugar, and Sure-gel to a boil, she would boil it until it reached a certain temperature. This is where a thermometer would comes in handy. She would then skim off the foam that was on the top and ladle the jelly into clean, hot jars. My mother never used a water bath and never had a jar to go bad. I'm glad to see people are going back to growing your own fruits/vegs, canning and preserving foods like our mothers and grandmothers did. . Nothing like putting up your own produce where you know where your food came from.
John

 

[wetguymd]

I use wax on jellies and jams and never have had any go bad. For tomatoes I do them in the oven. Fill the hot sterilized jars and put the lid on tight then put them on a baking sheet in a 275 degree oven and leave them for an hour and then turn off the oven and leave overnight or until cool. My mom taught me this one and it makes it simple and easy.

 

[washerboy]

Thanks all I'll quit worring and put my jam in the pantry. I can as many veggies as I can during the summer...home canned tast so much better than store bought metal cans. I always can tomatoes in a boiling bath method...everything elese I do under pressure. I was amazed at Wetguymd comments on oven canning..I thought my grandmother was the only person that did that..she canned everything in the oven..green beans, peas, butter beans ect. She would blanch the veg. then pack the jars, pour boiling water in the jar and screw on the lids..she'd put the jars directly on the oven rack in a cold oven and start the temp out low then gradully increase the temp...after a certain amount of time she'd shut the oven off and the jars had to remain undistrubed until completly cooled..she would threaten us with a fly swater if we even came close to the stove..apparently if the door was opened the jars would break when the cool air hit them. I think the thing I enjoy most about summer canning is it brings back wonderful memories of my mom and grandmother.

 

[hunter]

oven canning is now considered a no-no....

....because you cannot be absolutely sure that the heat penetrates everywhere.

http://www.uga.edu/setp/

This is one of the 'bibles' of home preserving done by the univ of georgia extension services.

If you live at high altitude, the Colorado and New Mexico extension services also have great stuff for high altitude canning.

When canning under pressure I use my weight on the canner and do everything at 15psi, even though supposedly I only need 13.

I don't use dial gauges at all, believing they are probably inaccurate.

 

[spiceman1957]

Well, I have learned something

I have never heard of the oven method. My grandmother would wrapped her jar in old rags and place them in a large kettle (or wash pot) that was filled with boiling water. She like this outdoor water bath method because she did not have to heat up the kitchen.

 

[brisnat81]

I've never used a water bath for Jams, Hot Jam into Sterilised Jars, cellophane over the top and then screw the lid on. That part I got from my grandmother and I assume is more of a throwback to the days of uncoated metal lids to prevent rust contamination.

We only Bottle Tomatoes and fruit using the water bath and we always add lemon juice to the tomatoes to raise the acidity. Everything else we blanch and freeze.

In the link below I've attached the most common home preserving process for fruit and veg in Australia. I've got an electric unit, My grandmother still has one electric and one stovetop unit that she uses on the wood stove.

Growing up I'd spend most of my summer vacation peeling and bottling tomatoes. I'd always end up with prune fingers where the acid would attack the skin

http://www.bakeandbrew.com.au/category39_1.htm

 

[hunter]

those jars are cool

as is the preserving unit.

I really like the German jars as they have GLASS lids (Weck jars? Maybe). I am concerned about the BPA in the plastic that coats our "Ball," "Kerr" jar lids here in the states. There is an alternative which I have read about called Tattler ... http://www.reusablecanninglids.com/Home.php is their web site.

Hunter