Canning of pepper jelly went well. I have a new respect!
for those that can food! Yikes it's a real juggling act. I doubled the recipe, so have 7 pint jars of the golden jelly:)
It turned out very pretty. of course I had to have the finished produce with cream cheese and crackers, yum. I put the jars in the pantry and hope to not taste them until thanksgiving time it is my prayer.
I'm afraid I'm hooked on making jelly now:(.
I had fun!
Reading about pectin, it's a thicking jell, can use it in smoothy drinks...oh more pectin in my furture drinks. Subsitute for nasty glut stuff spilled once! Was a mess to get cleaned up!
Kudos EI! I won't even attempt canning. My hat's off to you.
Jelly is fun!
It is easier than regular canning I think. That molten sugar-syrup can do a lot of sterilizing for you.
We love to can stuff, and we especially love jelly and jam making. I do all mine sugarfree using the Ball Low or No Sugar powdered pectin. I use my hoarded Splenda QuickPacks plus a little NuStevia No Carbs powder to amp it up a bit.
We bought a wonderful Ball jelly-maker and we bought a great steam canner - so no big pots full of boiling water for water bath canning.
We also do pressure canning - meats, soups, veggies etc. So much fun and such a rewarding thing to do.
Care to share your pepper jelly recipe, purty please?? :)
Wrap up a jar and send it to S.C. :D Sounds wonderful, Ei!!!
I googled up pepper jelly. But my mother is going to find her recipe. I'll give u it!
Thanks for the inf...I googled up ur jelly maker- steamer! I love the though of not have all that hot water!
Was suggest not using steamer on and electric stove, since the pot is not flat. Could have heating issues, pot not connecting on surface.
Now decision to make:)
OK S.C. Be checking your mail box:).
Ive not eaten any more of the jelly, but did have a weak moment, but I prevailed! :)
All I can think about is, need more fruit to can make jell.
Since we have a pond full of catfish, my husband said, can u make fish jelly?
First thought was gross :p but now thinking hummm:dunno: why not- belch.
Must be strong today, eat low carb, leave garden cantaloupe alone, don't look at the tomatoes:)
Oh thanks, I'll look forward to the recipe!
As for catfish jelly - :sick: BUT I bet you COULD pressure-can it, like you would tuna or other fish. If I lived near you we would have some canning fun together! :)
I have a gas cooktop so haven't had issues with the steam canner - I can see where maybe a flat glass top cooktop might be an issue, but a regular coil electric cooktop should be OK? :dunno: One nice thing about Amazon, which is where I bought mine (jam maker too) - if it doesn't work - they have a great return policy.
Also found out that if you wash the jars in hot soapy water, rinse well, you can then turn them upside down and keep them hot in the oven, instead of in yet another big pot of hot water! I line a baking sheet with some parchment paper and put them in at 200* and just keep them in there til ready to use, then take one out at a time, fill, put on the lids, and so on til all the jelly is in jars. Works so nicely. I DO put the lids/bands into a smaller saucepan and keep those in hot water though, til ready to use.
That's the one thing I disliked about that type of canning - so many pots of hot water and standing and stirring the jelly over a hot pot on the stove. Have now solved all those problems! :D
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