The shorter ones will not allow a full 2 inches of water over the top of the jars once filled, especially if it has a rack that lifts off the bottom. Also - in the case of choices in racks - I have very hard water and went looking for a stainless steel rack as a rust inhibitor. I did find one, however, the wire configuration is such that it lets smaller jars tip over. It would be best if they made them with concentric circles - as some are.
These will hold small jars upright and prevent tipping. Sometimes these little annoyances can be irksome when you've got a big pot of boiling water to contend with. I bet that the stainless steel wire rack was bought through Kitchen Krafts. They have been offering one for quite some time, and as you noted, the wire spacing is a bit wide, and smaller jars do tend to tip. They now offer a smaller version too. What I did was get a sheet of perforated thin aluminium and cut a circle in it to fit over the wires.
The aluminium, was cheap, and bought at Home Depot. Its sold in about a 20x30 inch sheet. I do add a dash of vineger to my canning water, even though our water here is quite soft.
The original rack used to rust quickly. Here is a link that might be useful: Canning racks. Just to let you know that freezing and thawing the black raspberry jelly made with pomona pectin seemed to work just fine.
I thawed it in the fridge and there was no seepage or change in consistency Shirley -- thanks for the tip on freezer jam I think I was going to try that but didn't have enough, as the recipe on the packet only calls for 4 cups of fruit I did use the freezer jam pectin for strawberry jam this summer and was very happy.
I've done freezer jam for years and never had a problem. I have however just done apple jelly and it didn't set up. I'm not happy. So I stuck it in the freezer to see what would happen.
I figured out why, just in case this helps anyone else. Apples have a lot of pectin, but I added apple juice so make it more "apply". I couldn't find a recipe in the Ball book for apple jelly. So I used the one online. Well it didn't work. First "jelly" i ever did and it failed. Jam works great, all kinds of jam.
Jelly, I don't understand. So if anyone out there has any ideas, please let me know. Indem Sie weiterhin auf der Website surfen bzw. Mehr erfahren. Ultimate Lighting Sale. Bathroom Vanity Sale. Bestselling Chandeliers and Pendants. Sign In. Join as a Pro. Houzz TV. Houzz Research. Shop Featured Holiday Categories. Home Decor. Holiday Decor. Christmas Trees. These are really helpful to me since I have to be a bit careful with my sugar intake. Great project Sue, thank you!!! Thank you!
What a great collection of jams. And thanks so much for including my peach and pepper jam one of my favourites! So many jams, so little time. So amazing, Sue! Thanks for sharing these great recipes. Good luck with your jamming! Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits! You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
Pinterest Facebook Twitter Yummly. Sue Moran The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. You Might Also Like. You can freeze both storebought and homemade jelly. If you are freezing homemade jelly, make sure that it is properly set before placing it in the freezer. We recommend using it within 6 months for the best quality. This may seem unclear now, so let us explain further.
Be sure to keep reading as we delve deeper into the process of freezing jelly and how best to approach it. This way, you can better understand how to go about everything when you give it a try at home. Most people confuse jellies with jams, marmalade, and preserves. This is perfectly understandable given the fact that they look extremely similar. In addition to this, all of them are all cooked mixtures made from a similar list of ingredients including fruit juices, fruit, sugar, and pectin.
That said, we need to take a closer look at what sets jelly apart from the rest of these mixtures. The difference lies primarily in the appearance, consistency, and actual content of the mixtures. For instance, you will probably notice that jam has an incredibly thick consistency. Preserves are made in the same fashion albeit making use of larger chunks of fruit while the marmalade is a particular type of preserve that makes use of citrus fruit peel — Seville oranges being the most common.
Jelly is a transparent and clear mixture. Instead of fruit chunks, its main ingredients are fruit juice, sugar, and pectin. Similar to jams, they are often used as a spread for bread. However, they are also used as fillings for different kinds of pastries including cakes and cookies. Unlike the other mixtures mentioned above, jelly is able to retain its shape once removed from its container.
Like with every food product, jellies need to be stored in the refrigerator or freezer to achieve optimal longevity. Needless to say, storing jelly in the pantry at room temperature is not a viable option. This is because jelly can go bad quickly.
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