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Food Safety: Keeping Food Fresh Ideas relating to canning all types of foods, can also cover freezing for preservation, long term storage, avoiding spoilage and other safety concerns.

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Old 10-21-2002, 04:06 AM
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I love canning

Hello Ladies~

Just wanted to say that this is a great message board. I love to can. I have to admit though, I have never used a pressure cooker. Then again, I have never canned meats. The thought of the pressure cooker scares me. Several years ago my aunt was canning and the pressure cooker blew up on her. I guess you could say that scarred me for life. I do however make my own spaghetti sauce, apple sauce, jellies and tomato juice. And all I do is use a hot water bath. (with most of them)

On another note. I have been making a great deal of jellies lately and I'm beginning to run into a problem. Coming to the end of the season and the stores are not stocking the liquid pectin as much. I have never used the Sure-Jell and was wondering if anyone would know if this has the same effect as the liquid pectin and what about a measurement conversion? Please, any help will be sooooo helpful.
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Old 10-21-2002, 05:11 AM
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Re: I love canning

Quote:
Originally posted by momoftwo
Hello Ladies~


On another note. I have been making a great deal of jellies lately and I'm beginning to run into a problem. Coming to the end of the season and the stores are not stocking the liquid pectin as much. I have never used the Sure-Jell and was wondering if anyone would know if this has the same effect as the liquid pectin and what about a measurement conversion? Please, any help will be sooooo helpful.
I've never even seen liquid pectin. Sure-Jell works just fine. Don't be scared of it.
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Old 10-21-2002, 05:34 AM
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chi ~ I'm still wondering about the conversion. I use 3 pkgs. of the liquid pectin per batch of jelly. What/how many boxes of Sure-jell would equal the liquid pectin? I would hate to use all the ingredients and have the jelly not come out. I think this is what scares me. Is there such a thing as using to much pectin in jellies. I would think that it would jell so much that you wouldn't be able to spread it.
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Old 10-21-2002, 07:08 AM
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Thanks all for the great info. I have this chili sauce recipe that was my grandmas that I wanted to can and give away for Christmas this year. I think I will start out slow with a simple water canner. Maybe next year I will get brave and try Jelly

KayCee
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Old 10-21-2002, 08:32 AM
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canning salsa

Kaycee~canning is great!! Just remember the 3 hots-hot jars, hot stuff to put in the jar and hot water bath-this will keep any jars from breaking. I've been doing homemade salsa for years and it is soooo good!! Here in Canada we have a lady named Jean Pare who has a whole series of cookbooks- one is "Preserves". There you will find her awesome salsa recipe among others!! If you can get ahold of her books at your library, you will be canning up a storm. I have priced out my cost for making one pint(2 cups) of salsa-about 50 cents. It sure beats buying those little jars in the grocery store! I also use the salsa as a base for chilli, etc. Good luck and may you always bethe recepient of lots of canning jars
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Old 10-21-2002, 02:03 PM
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Quote:
Originally posted by momoftwo
chi ~ I'm still wondering about the conversion. I use 3 pkgs. of the liquid pectin per batch of jelly. What/how many boxes of Sure-jell would equal the liquid pectin? I would hate to use all the ingredients and have the jelly not come out. I think this is what scares me. Is there such a thing as using to much pectin in jellies. I would think that it would jell so much that you wouldn't be able to spread it.
Momoftwo- sorry, but never having used the liquid I have no clue what the conversion rate would be. I don't have any Sure-jell in the house right now or I'd check the box. However, I never had any jelly/jam come out badly so I think if you just follow the box it should be fine You could always try a small batch first.
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Old 10-21-2002, 02:03 PM
chi chi is offline
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Quote:
Originally posted by momoftwo
chi ~ I'm still wondering about the conversion. I use 3 pkgs. of the liquid pectin per batch of jelly. What/how many boxes of Sure-jell would equal the liquid pectin? I would hate to use all the ingredients and have the jelly not come out. I think this is what scares me. Is there such a thing as using to much pectin in jellies. I would think that it would jell so much that you wouldn't be able to spread it.
Momoftwo- sorry, but never having used the liquid I have no clue what the conversion rate would be. I don't have any Sure-jell in the house right now or I'd check the box. However, I never had any jelly/jam come out badly so I think if you just follow the box it should be fine You could always try a small batch first.
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Old 10-21-2002, 02:11 PM
chi chi is offline
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Quote:
Originally posted by momoftwo
chi ~ I'm still wondering about the conversion. I use 3 pkgs. of the liquid pectin per batch of jelly. What/how many boxes of Sure-jell would equal the liquid pectin? I would hate to use all the ingredients and have the jelly not come out. I think this is what scares me. Is there such a thing as using to much pectin in jellies. I would think that it would jell so much that you wouldn't be able to spread it.
Momoftwo- sorry, but never having used the liquid I have no clue what the conversion rate would be. I don't have any Sure-jell in the house right now or I'd check the box. However, I never had any jelly/jam come out badly so I think if you just follow the box it should be fine You could always try a small batch first.
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Old 10-22-2002, 04:45 AM
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Canning Basics

Donna-

Welcome aboard-this forum is great, everyone is nice and no one is critical of your ideas and beliefs as I have seen on a couple of other sites. I look forward everyday to reading the new ideas and experiences of all the ladies here. Anyways, on canning-everyone is so right, get the Ball Blue Book and be careful of older canning books as they have outdated methods. I didn't can this year as my garden did poorly but have in the past. I have both a water bath and a pressure cooker, the pressure cooker is kind of scary and they are expensive but I didn't want to be limited to what I could can. For corn as a example it needs to be pressure cooked and green beans, tomatoes are high acid and they can be water bathed. I have an older preserving book 1990's that uses apples as the pectin. I have never tried that but it makes logical sense and it is frugal. Hope these ideas help and hope to see you back on again soon.

Anna
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Old 10-24-2002, 06:47 AM
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blushing New to Canning

You should sign up for this canning group. There is extremely helpful information for both Newbies and Old Pros. There is also a great sense of camraderie. Hope you'll check it out.

[email protected]

Tell Jeanne that Noelle sent you. Good luck.
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