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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: June 05 2006 at 2:25pm
TxCowboy,
 you are gonna be fine, and dont let anybody taste it or you won't have any left to store! LOL. Jo
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TxCowboy Quote  Post ReplyReply Direct Link To This Post Posted: June 05 2006 at 2:39pm
LOL!!!!!Tongue  You're too funny!
ToniD.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: June 05 2006 at 3:12pm
GardenWeb.com has a wonderful and friendly forum.  They walked me through my first time canning raspberries.
Honeybee
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Originally posted by ReadyMom ReadyMom wrote:

This is all such great advice!  THANK YOU!!!Hug  I don't add rice/pasta till ready, so that's not a problem.  I would really like to know how to can the breakfast Jimmy Dean style sausages.  Still haven't seen how to do that, yet. Can you/anyone help with that? That would be a great additon to the canned meats.  Can you can regular sized sausage links (cut in small 'chunks', as well?  So, pork, too??? Can't wait for the summer fruit season to start! Big smile-k
 
I haven't seen an answer to my question yet ....Cry
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Iron Mommy Quote  Post ReplyReply Direct Link To This Post Posted: June 06 2006 at 4:52am

I've just started canning and love it. Here are some BOOKS ON CANNING I've found that I would not do it without. They answer all those questions about sterilization, altitude, etc. and have great recipes.

Joy of Pickling, by Linda Ziedrich
 
Complete Book of Home Preserving, by Judi Kingry
 
One cool recipe I found is for preserved lemons. We use a lot of lemons in our cooking (we make a lot of middle eastern food) so I was psyched to find this. I made 2 jars the other day and am going to do more.
 
I also canned turkey and gravy, and cranberry sauce, so if TSHTF we can still have Thanksgiving!
 
 
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ReadyMom,
you can do sausages, I am packed up & can't find my book- But if you go to alibris.com they have it for under 8.00 + shipping. It is "the modern encyclopedia of cooking. Make sure it is 1 book, during some years it was split (it is a large book because it covers EVERYTHING) into two volumes. It will say. There are over 1500 pages (it includes everything you ever wanted to know about canning. And every thing else in cooking. This was my Grandmothers only cookbook. She said she didn't need any other!LOL. Jo
 
Edited  to give aurthors name: Meta Givens
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jo007-let us know when you can the ribs. Beef, pork, all the details, have never tried ribs before.
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I memorized the ribs because I was so amazed that it could be done! it said take the rack of spare ribs and wind them around in a pan on the stove top with water 1/2 way to top of ribs and cook (simmer) until tender. Pull the small rib bones out gently and add 1/2 tsp salt to jar, wind ribs around inside jar, (make sure to remove any fatty tissue) strain broth and fill 1/2 way in jar. Pressure can at 10 lbs for (it calls for 75, but since it's already cooked I am going to do 60) 75 minutes. As soon as ribs go on sale again I'm gonna put some up.
 
When I do beef I cube it into 2-3" square chunks and roast it at 250 degrees in a little water until it's not pink on the out side anymore, throw as many chunks as will fit into a quart jar along with a tsp salt and divi up the meat juice between jars (it doesn't have to cover the meat) and pressure can @ 10 lbs for 60 minutes. It calls for 75, but it takes 15 minutes for it to lose pressure naturally so I only do 60. Chicken is the same, except I boil it and de-bone it, I have not done pork yet but I suspect I will boil it because it is a fattier meat. Jo
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: June 09 2006 at 11:49am
I did it I did it...Do you here that...Ping Ping ping...
 
I made 12 pints of jars of butter...

I am a genious...I can follow directions...

I need to buy more butter....Big smile
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TxCowboy Quote  Post ReplyReply Direct Link To This Post Posted: June 09 2006 at 12:04pm
Happy Camper - I did it toooo!!!!!  But I only did four 1/2 pint jars to practice.  You're ahead of me by doing 12 pints! 
 
Yeah for us!!!
ToniD.
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Butter is gonna make bread taste a lot better!
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OH man Now I have to learn to make bread...Cry
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HappyCamper, Bread is easy (and fun too) to make. Try it, you'll like it! My first batch was with whole wheat flour alone. The bread tasted great, but you didn't want anything else to eat, Very filling. Next batch I used 1 cup of white flour to 2 cups w/w flour and added a 1/4 cup of gluten- Everyone raved. If I'd known that this stuff (canning, baking and cooking from scratch was so easy) I'd be a lot healthier,and a darned site wealthier.It is Sooo much cheaper to cook your own food and it tastes better too.!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: June 09 2006 at 8:19pm
Jo - I have been thinking the same for a while - we should probably have a poll...lol
 
How many of us, flu or no flu, have already changed our ways? 
 
Like you, I have been making my own bread regularly now (bread machine), and finding myself eating healthier, which turns out to be cheaper too.
 
 
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Originally posted by honeybee honeybee wrote:

Jo - I have been thinking the same for a while - we should probably have a poll...lol
 
How many of us, flu or no flu, have already changed our ways? 
 
Like you, I have been making my own bread regularly now (bread machine), and finding myself eating healthier, which turns out to be cheaper too.
 
 
 
Ya know honeybee,
I think some where our ancestors are either smiling because we are looking to the old ways or they're rolling on the floor laughing because it took us so long to figure it out.LOL!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote bellabecky Quote  Post ReplyReply Direct Link To This Post Posted: June 13 2006 at 2:27pm
I posted this in the discussion forum...but thought some here might find it interesting.

Hello all. I just got back from the LDS Store House and it was like going to Costco and they were having a clearance sale! I am amazed at that place. I took my own rice, flour and sugar. It costs $0.77 for a #10 can a metal lid, the oxy pack, and a nutrition label They do have you suit-up..hair net, apron and gloves..all supplied by them for free. They also box up your cans by the case (6), so storage is really easy...no charge for boxes either. You also get two plastic lids per case to use after you open your cans later. I also bought a 25 pound bag of white wheat, it was $0.19 lb. It ended up being $1.99 for a #10 can(6 lb). I got powdered milk too, canned it lasts for five years. I looked at the stores, but they all had exp. date for about six months out. It was $6.42 a can (5lbs), at one of the popular internet stores it is $9.45 a can, plus shipping. They also have red wheat, beans (pinto, black & white), potato pearls, white rice, macaroni, dried onions, carots, apple slices, spaghetti, refried beans, quick oats, regular oats, sugar, fruit drink mix, flour, pudding (vanilla & chocolate) & Cocoa mix. They have some other stuff, but I didn't get around to everything. It is definitely worth checking into. I'm going back for more stuff!   
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bellabecky,
How did you find your LDS store? It sounds like just the ticket!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote bellabecky Quote  Post ReplyReply Direct Link To This Post Posted: June 13 2006 at 9:51pm
It is called 'Church Of Jesus Christ Of Latter Day Saints The Bishop's Sotrehouse'. I found it on whitepages.com or you can go to the mormon site...provident.com or just call your local Momorn Temple. It is great. I'm definitely getting my stuff from there from now on. 25lbs of wheat, canned and boxed for $10.00...can't beat that!    
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HoosierMom Quote  Post ReplyReply Direct Link To This Post Posted: June 16 2006 at 4:15am

How about buying frozen fruits and veggies.for canning ?     At Gordons I can buy frozen apple slices for about a dollar a lb. , they are already peeled/cored and cheaper per lb that fresh.  Made Apple Brown Betty last night YUM.  I would rather fill the freezer with meats/flour for now and dehydrate & can for elect. outage.  Thanks bunches and bushels! 

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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: June 16 2006 at 7:42am

In addition to canning jam from the berries in our yard, I found that I can make jelly using Welches grape juice when its on sale.  Since it is pure juice, you just measure, add the pectin and sugar - easy.  I also see they have introduced a cherry juice this year, can't wait to try making jelly from it.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: June 16 2006 at 8:06am
Need some advice.  I want to can from my garden when it is harvest time.  I have seen used canning jars and lids advertised in garage sale ads.  They are cheap but how do you know if you can use them?  How can you tell if they are still good?  I saw canning stuff at Wal-Mart...but way to expensive.  What about pressure cookers,  Can you get them used? Any advice?Confused
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raptureready,

When looking at used jars, hold them up to the light to check for cracks..There will be a seam on either side of the jar, but otherwise there should not not be any cracks visible.  Sometimes there will be small bubbles in the glass, but this is normal.  Also  you want to run your finger around the top of the jar and make sure there are not any small nicks where the seal  will be  .Also please make sure that they are mason (canning) jars and not mayonaise jars, by turning them upside down and checking for a symbol A for the old Atlas jars that did not have the usual markings on the side indicating that they were for canning......

When it comes to the rings, they should be okay if they are not rusty or dented etc.       Lids,  you should always make sure that they have not been used before by checking the seal coating...Lids that are unused but somewhat older will be all right if the sealing compound is not flakey or brittle... Hope this helps...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: June 16 2006 at 10:36am
Everything Mary said is right on target.
 
The only thing I won't buy used is the round lids.  I would get very frustrated if I lost a batch to bad seals; and they are fairly cheap.  I guess I don't trust myself enough to spot good or bad ones...
 
The rings can be a little rusty, as long as its minor and can be cleaned with an sos pad.  They don't have actual contact with the food so don't have to be like new; but as Mary said, the shape should still be perfect.
 
One little trivia - if you can the tomatoes alone, they only need water baths.  If you make sauce, you will need to pressure can them.
 
 
 
 
 
 
 
 
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Thank you all,I will be on the lookout for some good used,cheap canning jars.  Big smile
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HoosierMom Quote  Post ReplyReply Direct Link To This Post Posted: June 16 2006 at 7:23pm
Canning butter,  SALTED or UNSALTED?  I know the salted tends to scorch easier.  I  am planning on canning it tomorrow, watched my littlest one eating butter on a roll tonight, and thought  I better take all this wonderful advice so she can have butter !  Thanks for all the helpful info. everyone here is the best...
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HoosierMom,
I used salted and used medium heat. I have done two batches and no scorching. The key is stir frequently. Hope yours comes out as pretty as mine! Jo
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We has corn on the cob with dinner last night, so when I set a jar or my canned butter out for the family they  asked what I going to do now that I've used  it up..I told them I would get one of the other 40 jars out......DH rolled his eyes & shook his head....  
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ROCKY: I see that nobody answered your question about Hamburger rocks yet, so let me give it a try: Crumble and brown hamburger until it's no longer pink. Then rinse it under hot, running water until the water runs clear. Back into the pan at low to medium heat until it no longer gives off steam.  Final step, it goes into a 200 degree oven for at leat two hours. Take one of your biggest pieces at that point, break it open and make sure it's completely dry. I vacuum-sealed the finished product, don't trust other methods since oxygen can get to it. Same process also works for chicken, turkey.

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Question: I bought some very inexpensive juices in the cartons and would like to make jelly. Do I absolutely need a pressure canner or how else can it be done??
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Femvet
   I'm going to give them a try...Should I expect any oil on them after drying in the oven???   Also,  how shelf stable are these???  Sounds like a good idea
Thanks
Mary
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: June 17 2006 at 11:16am

FEMVET:

Juices become an issue because they already have sugar, water and additives.
 
I have done grape jelly just fine using Welches because nothing is added.
I notice that they have now come out with a cherry juice, I am looking forward to trying that one.
 
With these you only need to water bath them, not use a pressure cooker.
Strawberries will need a pressure cooker.
 
When planning the quantity to do, keep this in mind - the jars are only good for 6 months after canning - after that they will loose their jell and become runny.  Once you open them they will last for about two weeks. 
 
When using our berries I keep them in the freezer (do not even rinse till you are making jelly because then water becomes part of the mix).  This is good if you have bushes, or know where to find wild berries.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rocky Quote  Post ReplyReply Direct Link To This Post Posted: June 17 2006 at 12:04pm
A couple of questions from a newbie at canning
1. with the Welches grapes juice, are there instructions that instruction you what needs doing except pouring juice (how close to top?) into sterilized jars and doing a water bath (how long - I am at 4500 feet elevation)
2. After opening a jar will it stay OK for the 2 weeks you mention, unrefrigerated?

Many thanks. Rocky



I have done grape jelly just fine using Welches because nothing is added.

I notice that they have now come out with a cherry juice, I am looking forward to trying that one.

 

With these you only need to water bath them, not use a pressure cooker.


Once you open them they will last for about two weeks. 


    
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rocky Quote  Post ReplyReply Direct Link To This Post Posted: June 17 2006 at 12:07pm
Thanks, Femvet. I see many reference to vacuum-sealing. I don't have a clue! Is there a special maching you have to use, special bags? Are they expensive. Thanks. Rocky



Originally posted by Femvet Femvet wrote:

<FONT style=": #222222">ROCKY: I see that nobody answered your question about Hamburger rocks yet, so let me give it a try: Crumble and brown hamburger until it's no longer pink. Then rinse it under hot, running water until the water runs clear. Back into the pan at low to medium heat until it no longer gives off steam.  Final step, it goes into a 200 degree oven for at leat two hours. Take one of your biggest pieces at that point, break it open and make sure it's completely dry. I vacuum-sealed the finished product, don't trust other methods since oxygen can get to it. Same process also works for chicken, turkey.


    
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rocky Quote  Post ReplyReply Direct Link To This Post Posted: June 17 2006 at 12:22pm
Hi, since I am new to all this I can't add too much. But I have been experimeting with keeping butter wi/out refrigeration. I put water into a quart jar, add salt until it floats a raw ieeg,I take a large hunk of butter and keep it in this solution. I have a butter dish what sits on top of a lower part with water. I keep the butter we are using in that. When that is used up, I take part of my brined butter out, rinse it a little with cold water, and stick it into the butter dish. Has worked like a charm. As soon as I have a moment I am going to can butter. Stocked up on bricks of up at Costco. It is salted but only slightly, so will be careful about scorching.
rocky



Originally posted by FictionWriter FictionWriter wrote:

Hi All,


Been reading this thread with interest and i have a question or two. I can see the desire to can foodstuffs, especially if ya have a large family, but it's just Mom and Me at home, and we tend to buy in smaller quantities. So, for instance, you mentioned canning butter in 1/2 pint jars...how long will that keep after you open the jar, especially if there is no refrigeration available?

 

We have lots of fruit trees and I will be running my dehydrator fairly shortly to take care of all that fruit, but i would like to can some of it. We have papaya, guava, and peach that are producing fruit and grape, citrus, persimmon, mulberry, pomegrante, fig, and olive that haven't started to produce yet. Any tips for canning these? Can they be canned?

 

Also, has anyone here ever heard of a tree called anacahuita? It's also called Mexican Olive. The fruit is like a tomatillo in that it has a husk, but the inner fruit is about maybe golfball sized and totally white. I've read that it has to be cooked into jelly before it is edible. Our trees are producing several pounds of these 'fruits' and i was just curious.

 

We also have a few exotics: coffee, saffron, jaboticaba, star fruit, and black pepper.


    
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Post Options Post Options   Thanks (0) Thanks(0)   Quote honeybee Quote  Post ReplyReply Direct Link To This Post Posted: June 17 2006 at 5:28pm

 Hi Rocky

 
To answer your first question, you measure the juice straight from the welches jar.  The preparation of berries for jam/jelly is the process of turning them into juice.  The next step is canning/preserving them.
 
The recipe measurements should be followed to the letter, as they are expecting straight juice and have designed the pectin for that amount.
 
Canning is something I liken to making a big Thanksgiving dinner.  It will take a good chunk of the day, much of it that will be spent waiting, washing things, etc.  Like Thanksgiving, when it is time to act, you suddenly need 6 hands.
 
The trick is to be prepared.  Have all your pans and utensils, towels, papertowels, sugar, measuring cups, etc all within reach. 
 
Before you start you need to read over some of the instruction sites. If you know just what you will have to do, and have the items right there, you can take the time to do things calmly.  Don't let me scare you, my first batch turned out great.
 
I spent the money $18 on the "kit"; and was very glad I did.  Even with the special lifter I tipped over a jar or two.
 
I bought my 8 quart pans at the Family Dollar for only $5 each; now I use them for lots of things!

 

This site has a chart for altitude adjustments:

http://ohioline.osu.edu/hyg-fact/5000/5343.html

 

 

This is a very interesting book that can be downloaded for free.  Has information on other preservation ways also.  It was written in 1920.  I found it interesting reading – you should download the book before printing as some pages do not apply 80 years later.

 

In general:  Project Guetnberg has thousands of books available for free. I am printing some that look interesting incase of boredom with no electricity…

 

http://www.gutenberg.org/etext/13775

 

 

Other canning links good for beginners:

http://www.ext.vt.edu/pubs/foods/348-594/348-594.html

 

http://www.canning-food-recipes.com/canning.htm

 

http://www.pickyourown.org/jam.htm

 

http://www.ext.vt.edu/pubs/foods/348-594/348-594.html

 
 
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FICTION WRITER:
 
I too am only worried about two of us. For canned goods, I have been stocking up on the small ones.  We are satisfied with most canned veggies, so I am not going to add a new garden and pressure cooking to my to do list.  (although I am getting seeds incase next year I need to use a garden, but I figure we will be eating them as they harvest, so will save the cans for winter).
 
I am only canning jelly and butter.  We love peanut butter, so P&Js will be a good meal when not cooking.  I also found I can buy a wide range of meat in cans.  Small DAK hams, corned beef hash, chicken, tuna, etc. 
 
I haven't canned butter yet either, but everyone here that is trying it has written back very happy.  We don't go through butter very fast, so I was thinking of using the small jelly jars (4 and 6 oz).  I figure if we are without power for a while, there will be less that gets thrown away.
 
You are the first person that I have seen that states they are a twosome. Are there others like us? Speak up!  Our needs and lists have some different considerations.  It would be good to hear from others!
 
I for instance, am not boasting 155 rolls of TP...  lol
 
 
 
 
Honeybee
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Thanks jo007 for the salted butter suggestion, it tastes so much better glad to hear that it cans ok.  Smile
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HoosierMom,
It's so good that you aren't going to want to give out a sample or you won't get to store it for preps! LOL! I had one jar only half full & DH after we ate it keeps asking where the rest is! Should keep on shelf for 5+ years. Jo
 
Edited to say I'm doing 12 more today!
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LAND O LAKES BUTTER

There is a refund form in todays sunday flyers (june 18)
 
Buy $12 worth of their products and get $3 back.  (or $5 in coupons, but doesn't tell what size coupons they are)
 
Save the receipt!
 
 
Embarrassed  Monday - Went to Walmarts to buy the butter, and found out it was just as cheap to buy their brand and not deal with the refund.  Duhhhh to me  lol
 
Bought 6 lbs, will try today or tomorrow.
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Rocky -
 
Let me know when you are ready to try - I will tell you the "system" I use; hopefully it will make it run smoothly for you.
 
Starting with Welches is good, why try to learn two steps at the same time lol.
 
Good luck!  I am sure we will all be here to cheer on your first jelly!
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rocky Quote  Post ReplyReply Direct Link To This Post Posted: June 18 2006 at 6:01pm
I guess we can't do private messages anymore. Do you want me to let you know via this forum the day I have all my equipment. I gather that would be my hot water bath canned, jars, screw tops, new lids, lifter for hot jars. saucepan for boil likds and screw tops in, ladle, funnel.Anything else?
Many thanks for your help. I;m sure it will be invaluable to many of us.
Rocky

Originally posted by honeybee honeybee wrote:

Rocky -
 

Let me know when you are ready to try - I will tell you the "system" I use; hopefully it will make it run smoothly for you.

 

Starting with Welches is good, why try to learn two steps at the same time lol.

 

Good luck!  I am sure we will all be here to cheer on your first jelly!

 

    
Prepare for the Unexpected!
Rocky
http://www.homeemergencyusa.com
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i didn't know how to do private messages anyway  lol
 
As far as the lifter - its easier to look for a kit - its a box full and gives you the funnel that fits the jars, the lifter, a jar opener (best I have ever used), other things.  It will be tough without the right funnel.
 
I found the perfect kettles at the Family Dollar Store for $5 each - you will need two.  One to fit the jars for waterbath - one to cook the jelly in.
 
My first error was that the waterbath rack I bought fit quart jars, and I was making pint jars of jelly. Back to the store...
 
All you need for me to explain things is to be where you understand the process and so will make it easier to understand what I mean. 
 
LOL - for me the real challenge came from trying to read the instructions in the pectin box.  I must have read it a dozen times to be sure I was right, you have to jump from section to section!
 
 
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In case anyone wants to can butter.  I used 6lbs ( or 24 sticks)  It came out to 14 jelly jars, even with a few drips to the counter here and there, I will taste it in a few weeks to make sure it isnt lethal.  Knowing my luck we would eat the butter all become sick and think we had bf- LOL, not funny matter, but I have to laugh sometimes !

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HOOSIER MOM

I was wondering about that.  How long to wait before playing guinie pig and seeing if the butter grew nasties.  
 
Anyone know for sure?  1 week, 2 or a month?
 
Thanks all
 
Good job HoosierMom - I just bought 6 lbs myself, glad to know how many jars to prepare!
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That is a good question...I am assuming you mean once there is no refrigeration....that's a good reason to use the half pints.......
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