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Old 11-12-2007, 08:13 AM   #1
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What does "let process" mean in a jam recipe? Other ???s

I have been researching SF jam recipes this morning and more than one says "let process for 10 minutes". What the heck does that mean? Here's Rosethorn's recipe for an example:

Bing Cherry jam

1100 grams or 2 1/2 lbs of bing cherries chopped
2 c. water
1/2 tsp liquid splenda ( the stronger one to equal 2 c. sugar)
pamona pectin

chop up cherries and pit, put in large sauce pan. add liquid splenda & calcium and cook. Make pamona pectin with 1 c. water, pour in to cherries cook until boil. skimm off foam.

Pour into 6 -- oz. jars
process for 10 mins.


Translation, please??? BTW, I don't can and have no idea how to. I plan to make jam and store in fridge and freezer in ziplocks/tupperware.

Also what is meant by putting "jars" in the freezer? Wouldn't they burst?

Would a SF jam last longer in the fridge if I used a foodsaver cannister?

joy
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Old 11-12-2007, 10:02 AM   #2
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Process in this case means put the filled jars with lids on into a canner, fill with water per instructions, and "process" (aka simmer/boil) 10 minutes to render the jars shelf-stable.

If you're planning to freeze this, it won't need to be processed.

And yes, it probably would last quite a long while if using a foodsaver cannister as long as it doesn't lose vacuum - some of mine don't seem to STAY vacuum-sealed with dry ingredients in them anyway!
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Old 11-12-2007, 10:07 AM   #3
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I dont know much about canning either.. but at the store I have seen plastic jars for freezer jam. HTH

I have been wanting to jar some of Linda Sue's fantastic salsa.. my friend says she cooks her salsa and then turns the jars upside down in a box with a heavy towel over it to keep the heat in.. they seal themselves. BUT she says you can only do this with certain items... you cant do it with green beans or something..

if you try to can them, remember to keep the lip clean or it wont seal.

thats all I know. I wish I knew more! I have a ton of squash Id love to can.. but dont have a canner.
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Old 11-12-2007, 10:31 AM   #4
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Canning is a very technical thing. There are two types of canning:
Water Bath Canning (for high acidity items - jams, jellies, some tomato products)
Process Canning (for vegetables, soups, meats, etc)
The best thing to do is to call your local extension company. Also, Ball makes a great canning book (the Ball Blue Book).
Water bath canning is very easy, but to be honest, I wouldn't can your SF jam. Just put it in jars, put the lids on (with at least two inches of space between the jam & the lid) and let come to room temp. Then put them in your freezer. They'll last for months. The jars won't crack if you let the jam come to room temp first.
You can also put the jam in freezer zip top bags & freeze them flat, and in smaller portions. This might be a better option for you.
My Mom makes a strawberry "Freezer Jam" this way. It's delicious.

Hope that helps!

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Old 11-12-2007, 11:10 AM   #5
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Oh, don't want to learn to can!!!!! Too lazy. So, I can skip the processing part if I plan to use/freeze right away? Very cool!!!!!!!

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Old 11-12-2007, 11:32 AM   #6
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Quote:
Originally Posted by joy2c View Post
Oh, don't want to learn to can!!!!! Too lazy. So, I can skip the processing part if I plan to use/freeze right away? Very cool!!!!!!!

joy
Yep! Just freeze it. Easy and quick.
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Old 11-12-2007, 01:45 PM   #7
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Happy!!!!!! Thank you!!!!!!!!!

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Old 11-12-2007, 02:56 PM   #8
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Sorry that I made this sound so difficult. It is not . I'm glad everybody answered your questions. I prefer them jarred because they last so much longer. I hope you have a great time making jam. That Bing cherry jam comes to less than 1 carb per Tablespoon.
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Old 11-12-2007, 04:03 PM   #9
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Just curious -- in the instructions it states to add "calcium", but I don't see this in the ingredients..? *▄*
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Old 11-12-2007, 04:50 PM   #10
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Good question--rosethorn??? (BTW, I saw your same instruction to process in more than one recipe--I just don't know the jam makin' lingo! )

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Old 11-12-2007, 05:00 PM   #11
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Calcium water is in the pamona pectin package. It is used in sugar free recipes and you can get it at Health food stores,Sprouts. whole foods, and Trader Joes.It's one of the best pectins for sugar free.

Pamona Pectin has 2 envelopes The large pack is the pectin and the small pack is calcium.On the paper it shows you how to make it and how much to use in their recipes and to make your own recipes. I make a lot of different jams.

I will answer any questions you have. You can do this ladies it's very easy.
Ess
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Old 11-12-2007, 05:08 PM   #12
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Quote:
Originally Posted by rosethorns View Post
Calcium water is in the pamona pectin package. It is used in sugar free recipes and you can get it at Health food stores,Sprouts. whole foods, and Trader Joes.It's one of the best pectins for sugar free.

Pamona Pectin has 2 envelopes The large pack is the pectin and the small pack is calcium.On the paper it shows you how to make it and how much to use in their recipes and to make your own recipes. I make a lot of different jams.

I will answer any questions you have. You can do this ladies it's very easy.
Ess
Could I then do a water bath and have it be safe? I thought the sugar was the preservative. It would be great if I didn't have to put it in the freezer. It takes up space I need for other things like delicata squash.
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Old 11-12-2007, 06:11 PM   #13
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Yes that is what processing is . You make up your recipe and ladle into jars , put the 2 peice lids on and hand tighten then boil in a water bath for 10 minutes. Then let cool to room temperture and store. They will last up to 5 years in the jars.

I need my freezer for nut flour and other baking supplies. You can make freezer jam if you have the room. When you make you own the carb count is much lower.

My sister and I made 50 jars of jam this year. We won't have to make any for a long time.

We also have a pressure canner for meats , soups and many other food that are low acid. We have a lot of fun.

Ess
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Old 11-12-2007, 07:36 PM   #14
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Thank you Rosethorns for the info on the calcium ~ I appreciate it! *▄*
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Old 11-13-2007, 06:56 AM   #15
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Thanks! Bet you had no idea you would end up teaching Jam 101!!!!!!!

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Old 11-13-2007, 09:19 AM   #16
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Your very welcome!!!!!!!!! My sister-in - law is 26 and I 52 and I have taught her a lot . She is now a young woman who loves canning. And I think we should all teach anything we know how to do. I taught canning at our extension program for many years. And sewing we may need thesse arts in our lives someday.


Ess
Canning is very easy.
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Old 11-13-2007, 11:23 AM   #17
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I do sew and it is helpful to be able to nip and tuck a store-bought piece or do things for the house. I invested in a full-size upright deep freeze last year and, frankly, it tickles me to keep it pretty full. Prepared for anything or anyone . . .

I guess I should never say never when it comes to canning. It just seems like it would be difficult.

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Old 11-14-2007, 02:22 PM   #18
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Joy That's wonderful that you sew.!!!!!!!!!! Really cool. Give canning a try sometime it is not that difficult. It can be time consuming but well worth it.


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