Taking a canning class!!

[freemotion]

Free I have a couple canning questions.....

Double stack the pint jars, is there a special rack?

On jams and jellys, can I just double the recipe in order to fill enough jars to double stack?

TIA

I've never made jams or jelly, as we don't eat much sugar and no artificial sweeteners. I did just buy some pomegranate/raspberry juice and want to try a small batch, though, without any sugar or sweetener, to go on a sandwich with my soft goat cheese.

From what I've read about making jelly, it doesn't take much time, so I see no urgent need to stack jars. When pressure canning meats, soups and stews, catfood and such, though, it takes about 30 minutes to get the pressure up, then 75-90 minutes of cooking, then another half hour to get the pressure down. With filling the jars and cleaning up, it is a 4 hour project, so I want that canner as full as possible....and soon, two full canners going at once! Yeah, baby! Super efficient!

My canner's instruction booklet says to stack the jars right on top of each other, which I do. One of these days I may get another rack, like the flat one in the bottom of the canner, just to make it easier when I use 1/2 pint jars.

 

[patandchickens]

On jams and jellys, can I just double the recipe in order to fill enough jars to double stack?

It is not generally a good idea to double jam/jelly/preserve recipes... it changes how long it takes to heat the whole thing up etc and can overcook yer pectin (especially if you are not using storeboughten pectin, but even if you are) so that you will not get as good a set.

The thing to do if you want to make twice as much is do two batches, either in series or in parallel.

(edited to fix quote attribution)

Have fun,

Pat

 

[me&thegals]

I signed up for a canning class at the extension office at the local university. I am really looking forward to it.

Any tips or advice on what to expect or look for??

I only canned jelly for the first time last year so I am a rank novice at this.

What a great idea! I bet there are lots of folks out there who don't have family who can teach them anymore. I would just say to be sure you get information about canning the things you are most likely to can, like veggies, versus fruits, versus soups, meats, jams.

Have fun! You really will gain confidence quickly. Plus, even a lot of the failures (like nonsealed lids) can be eaten

me&thegals

 

[freemotion]

On jams and jellys, can I just double the recipe in order to fill enough jars to double stack?

It is not generally a good idea to double jam/jelly/preserve recipes... it changes how long it takes to heat the whole thing up etc and can overcook yer pectin (especially if you are not using storeboughten pectin, but even if you are) so that you will not get as good a set.

The thing to do if you want to make twice as much is do two batches, either in series or in parallel.

Have fun,

Pat

Hmmmm.....how did I get quoted as quoting something I didn't quote?

 

[patandchickens]

Hmmmm.....how did I get quoted as quoting something I didn't quote?

Oh, because every so often a person makes a mistake in editing things down for brevity Sorry, I've gone back and fixed the attribution.

Pat

 

[freemotion]

10-Q!

 

[modern_pioneer]

Thanks Pat and free!!!

 

[modern_pioneer]

Hey Pat, could I come live with you for the summer??? I have a lot to learn and your pretty smart.

I don't take up much room, I eat small meals ( ), I keep my room tidy, do all of my chores, I am not affraid to work hard, I am fairly smart and a quick learner, I have a strong back, and if you want to add to long list of wonderful skills maybe I can teach you a little about Coppersmithing, think apple butter....

 

[Mackay]

I just received my 25 quart All American pressure cooker yesterday. It came with two metal plates to set the jars on.

The cover is domed so I can actually stack 7 quart jars on the bottom and I can put a metal plate on top of them and place maybe 4 or 5 pint jars on top that reach up into the dome somewhat but don't touch it.

The instructions don't say you can do this and I am wondering if it is OK.
Anyone know?

BTW, its a beautiful pot and if you need a pressure cooker its the nicest one I've ever seen. One reason I picked it is cause no gasket is required.

This pot will last a hundred years if not longer, but if I were to purchase again I think I would have done just as well with the next size down.

 

[sylvie]

I have never canned jams or jellies. Or hot water bathed them.
Not that this is a recommended procedure, but I make the jelly according to directions, fill the hot sterilized jars with the very hot jelly, clean the lip, put the hot sterilized lid on with the ring and turn upside down on counter for 5 minutes. Then I turn right side up and let cool without moving them further. I've done this for 25 years and they stay sealed for me. I'm looking at some pear jelly from 2005, not particularly acidic. I do remove rings when jelly thoroughly cooled.
Your instructor will probably tell you not to use this method.

I don't use paraffin because ants will find it and chew it off, exposing the jelly.