A question about veggie/fruit canning
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A question about veggie/fruit canning
OK, I don't have my big pressure canner anymore. I am wondering, because I have never done it, but can i just use a giant pot for a water bath for my jars? I will be making Blackberry and muscadine jelly soon, and it's been a while....
edbson- Moderator
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Re: A question about veggie/fruit canning
Yes, that's what I always used. The water just needs to cover the jars by an inch of water.
Lori- Moderator
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Re: A question about veggie/fruit canning
Thats what I was thinking, been a loooong time since I used a regular canner, and never used a pot. My grandma used to just turn them upside down till they popped.
edbson- Moderator
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Re: A question about veggie/fruit canning
My mom used to pour melted wax on top of the jelly and call it good.
Lori- Moderator
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Re: A question about veggie/fruit canning
It would help if you could put a round cake rack in the bottom so the jars aren't sitting directly on the pot... Water bath is the only way I've done james/jelies
bizzeedee- Really Not Getting Much Done Around the House
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Re: A question about veggie/fruit canning
definatly put a rack in the bottom, the boiling will bust ajar if it hits the sides too much. I like to put a towell in there sometimes.
IF youwant to do the 'tip' method, you HAVE to make sure your jam/jelly is BOILING hot. pour it in, turn them upside down for a few minutes, then back upright. and you have to make sure they sealed in the next few hours.
sometimes they seal as they are turned upside down.
I used a pressure cooker for the first time in my life last year. I screwed up a few batches. NOT bad-- just overboiled them. or actually, I let the steam off too quick, because I am VERY impatiant. VERY. so the water in my taters evaporated some, they are still good, just ... emptylooking. LOL
something killed EVERY damn muscidine we had on our vines. and I am talking thousands of berries tens of thousands. they are ALL gone. not even a trace, NOT a green one, not a black, red, dried, half eaten, NOTHING. just the leaves- like its not season yet. Its like the vines slothed off all the berries... VERY weird, since these vines are proven producers for decades.
I am even talking at the TOP of the 60 ft tree.. NOTHING.. ?? oh well... I really didnt want to screw with it this year anyway.
IF youwant to do the 'tip' method, you HAVE to make sure your jam/jelly is BOILING hot. pour it in, turn them upside down for a few minutes, then back upright. and you have to make sure they sealed in the next few hours.
sometimes they seal as they are turned upside down.
I used a pressure cooker for the first time in my life last year. I screwed up a few batches. NOT bad-- just overboiled them. or actually, I let the steam off too quick, because I am VERY impatiant. VERY. so the water in my taters evaporated some, they are still good, just ... emptylooking. LOL
something killed EVERY damn muscidine we had on our vines. and I am talking thousands of berries tens of thousands. they are ALL gone. not even a trace, NOT a green one, not a black, red, dried, half eaten, NOTHING. just the leaves- like its not season yet. Its like the vines slothed off all the berries... VERY weird, since these vines are proven producers for decades.
I am even talking at the TOP of the 60 ft tree.. NOTHING.. ?? oh well... I really didnt want to screw with it this year anyway.
Re: A question about veggie/fruit canning
My friend has Purple and Gold muscadines, and she HATES them. I am gonna pick them before she sprays the Round up on them....she thinks that will kill them....I am not telling her nothing short of digging up every root kills them
edbson- Moderator
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