Quick Haberno Jelly question...

Lisa_H OK

11 years ago

The end of the recipe says BWB...I'm assuming that is something-water-bath. Any ideas on the first part? :)

My sis and I are making this for Christmas gifts. I'm excited!

Lisa

Sort by:Oldest

Comments (14)

Macmex
11 years ago
Bet that means "Boiling Water Bath."

George
Tahlequah, OK
Lisa_H OK
Original Author
11 years ago
Ahhh, I bet you are right. Thanks!

Lisa
Related Discussions
Apple Thyme Jelly Recipe Question
Q
Comments (5)
Cathy, Since the basic info on head space, processing time, sterilizing and sealing jars is the same for all jams and jellies, depending not on the recipe but on the size of jar, your altitude, whether you have sterilized, etc., I guess they figure it's easier to just refer people to the info that came with the jars. When you've canned a bit more you'll either remember or, if you're like me, you'll simply be used to looking it up in the Ball Blue Book or online --- or asking here, which was a smart thing to do! Here is a website that gives a lot of good basic info for future reference as well. (Under J, find 'jelly' and you'll see on the list 'Making Jelly with Added Pectin' and 'Making Jelly without Added Pectin,' for example, with detailed instructions, processing time, head space reminders, etc.) Good luck with the jelly. Apple thyme sounds lovely. Mmm. Zabby Here is a link that might be useful: Preserving Food Safely
...See More
Hot pepper jelly ... new recipe
Q
Comments (18)
Lisa, Habanero Gold sounded too hot for me too........ Just substitute the same amount of a pepper you like. I called my first batch Anaheim Amber. Very mild. This year I made Jalapeno Heaven. I'll let ya know after tonight.........it's on my dinner/snack menu!! :+) Deanna
...See More
Quick canning question? Subbing part of the fruit
Q
Comments (10)
Lack of acid is one reason peaches and papayas don't "gell" all that well. But I just greatly prefer the taste of a jam or preserve without the added pectin and extra sugar it requires. So I have learned to live with runny peach preserves. One trick is to macerate the fruit overnight in the sugar and then take it out and boil the sugar syrup down before adding the fruit back in. That helps your fruit hold its shape in the jam better. That's what's known as the "old fashioned" method of making preserves. I think that is to contrast with the "newer" methods which rely on commercial pectin. I didn't answer because I don't know anything about papayas. I know they sub for peaches in quick breads and the like, but I didn't know about canning. Since they are not recommended to sub for peaches in peach salsa, I didn't know about jam. Somewhere I thought I recalled seeing a chart that listed the acidity levels of various fruits, but I can't remember where. I do know that guidelines for canning papayas are not listed in my old Ball Blue Book of Canning although I would guess perhaps they are in the newer ones. I assumed that with the sugar and acid levels you would be ok. I seem to recall using a bit of mango in that chutney we made, but it was high sugar, high acid with a lot of added vinegar. I don't know much about mangos, I have a tendancy to cut myself trying to get the fruit off of them so I don't buy them lol!
...See More
Thick, greasy looking, jelly stuff in the drain pipes?
Q
Comments (12)
We had basically what looks like white yogurt that was almost filling our shower drain. I tried all of the commercial drain openers to no avail, including the slow-drain enzyme cleaners. Of course, I also tried vinegar, bleach, ammonia, and so on. (By the way... don't ever believe that combining vinegar and baking soda is a remedy to anything. It's a fun chemical reaction and seems like it's doing a crazy good job but what it's actually doing is nothing. Soda neutralized vinegar and basically turns it to water. So it's pointless.) Anyway, I had the same fear as many others have posted about what the rest of the pipes must contain. So I search around and found a couple references to the bio-slime, most of which didn't include a white version, but they seemed to be the closest resemblance to my drain problem. All of them talked about bacteria and fungus. You know what kills bacteria and fungus? Vitamin C. Yep. Otherwise known as ascorbic acid, you can buy it in powdered form and in various volumes. I thought it was worth a try so I ordered a 5 lb. bag for 30 bucks. You may be able to find it cheaper if you can find a non-consumable one somewhere. The process I tried was to wait until the water had drained after a shower and apply just enough to cover the white slimy stuff I could see and just let it sit there until the next shower. When I looked at it the next morning, I was happy to see that (even though it looked awful) the white stuff was turning yellow and drying out. So apparently this was killing it. I kept that process up for 4 more days. Toward the end of those days, I was adding a just a small amount of water so it would carry the powder down into the pipes. End result: It worked! I no longer have the white slime build-up. I only used about half of the 3 lb. bag so I'm ready if the blob attacks again!
...See More
soonergrandmom
11 years ago
LIsa, I think it is Boiling water bath for 10 minutes but let me go look.
soonergrandmom
11 years ago
Yep. "Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove jars, cool..........."

From Ball Complete Book of Home Preserving.
Lisa_H OK
Original Author
11 years ago
Thank you!
Okiedawn OK Zone 7
11 years ago
Lisa, I hope y'all are using the Big Batch recipe because it gives you more jars per batch. I'll link the thread that contains it below.

With the standard recipe you only get 3 jars per batch but with the big batch recipe you get 6 jars per batch. Since liquid pectin is not cheap, the bigger batch is both a time-saver and a money-saver.

If you haven't made the jelly yet, wear gloves. For regular habaneros, one latex or nitrile medical glove per hand is fine, but for habaneros I wear two gloves per hand.

Dawn

Here is a link that might be useful: Big Batch Habanero Gold Jelly
carsons_mimi
11 years ago
The Hab Gold jelly has been the most sought after Christmas gift of friends and coworkers this year. I can't tell you how many people have hinted they 'hope they get some of that jelly you make'. :-)

Thanks for sharing the recipe Dawn. We use it on countless things...panini's, cheeseballs, pork tenderloin, inside Ebelskivers w/cream cheese, eggrolls... the list is literally endless.
Okiedawn OK Zone 7
11 years ago
Carsonsmimi, You're so welcome. We all owe our thanks to the Harvest Forum because they're the ones who talked about it so much that I felt like I just had to try it. You know how that turned out....

I just gave away the last of the Habanero Gold that I made this year, because at some point I was sick of canning and just stopped doing it after I had enough to get us through the Christmas gift-giving season. However, in my freezer, I have enough chopped up apricots and habaneros to make 6 more batches, so I can make more whenever I want to.

We always give it to Tim's coworkers and some of them don't even hint...they just blatantly say that they hope they're getting Habanero Gold for Christmas. : )

Dawn
Lisa_H OK
Original Author
11 years ago
We finished it this morning! We used the 1/2 pint jars. They are so pretty. I documented the whole process on FB if anyone wants to see it (and is on FB :) ), I'll share it on the OK gardening forum, or friend me and I will post it for you.

Lisa
Lisa_H OK
Original Author
11 years ago
Dawn, I did use the big batch recipe...thank you! We did eight half pint jars with the recipe. I didn't have gloves available, so I very carefully used a paper towel to hold them while I cut them open, making sure I never used my right hand to touch anything (since I wear contacts!), I used a chopper thing to do the chopping.
Okiedawn OK Zone 7
11 years ago
Lisa, I'm glad you used the big batch. It is so much more efficient in terms of using pectin. Sometimes I get 7 or 8 jars from the big batch, which makes sense because I usually get 3.5 from the standard batch.

I'm glad it went well, and especially am glad you were careful to not get that habanero on your hands.

Dawn
crm2431
11 years ago
If your a beginner and want to learning how to start canning, what is a good book to purchase?

Charlie
Lisa_H OK
Original Author
11 years ago
Sheesh...I just now noticed I didn't spell Habanero right. Sorry!!!

The jelly was well received...I wished we had made much, much more. I will have to make it myself when I get home. I have never made jelly before, although eons ago I used to help my mom can.

Charlie, you might look for a Ball's canning book. I am pretty sure that was the book my mom always referred to.
Okiedawn OK Zone 7
11 years ago
Lisa,

The spelling didn't matter. We all knew what you meant. When you said you made 8 jars, my initial reaction was "that's not enough", lol. I am not sure how much is enough, but no matter how much I make, I always wish I'd made more.

Charley, As Lisa recommended, the Ball Blue Book is a great guide to canning. Everything in it is safety-tested and approved and by following the directions in the book, you will know that you are learning exactly how to preserve food in the proper manner. You usually can find the Ball Blue Book on the aisle at Wal-Mart where you find the canning jars. The Wal-Mart store nearest me usually has it on the shelves at least from late winter or early spring through fall, and sometimes they have it almost year-round, though it tends to sell out around Christmas. It is less than $10.00 at Wal-Mart, but also is available at many other places, including Amazon.com. Be sure you get the latest edition that just came out about 3 or 4 years ago because it has been in print for over 100 years and you want the most up-to-date version available.

You also can learn canning at the website of the National Center for Home Food Preservation which has all the absolute latest, safety-approved guidelines and instructions, including how-to videos.

Great instructions and recipes also can be found at the website of canning jar manufacturer's like the one I've linked below.

When you have technical questions, you can ask them here and we'll try to answer them, but if they're beyond our level of expertise, you can go to the Harvest Forum here at Garden Web where the true expert canners talk about canning and other food preservation methods year-round.

Dawn

Here is a link that might be useful: Ball Website

Quick Haberno Jelly question...

Comments (14)

Macmex

Lisa_H OK
Original Author

Related Discussions

soonergrandmom

soonergrandmom

Lisa_H OK
Original Author

Okiedawn OK Zone 7

carsons_mimi

Okiedawn OK Zone 7

Lisa_H OK
Original Author

Lisa_H OK
Original Author

Okiedawn OK Zone 7

crm2431

Lisa_H OK
Original Author

Okiedawn OK Zone 7

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Quick Haberno Jelly question...

Comments (14)

Lisa_H OKOriginal Author

Related Discussions

Lisa_H OKOriginal Author

Lisa_H OKOriginal Author

Lisa_H OKOriginal Author

Lisa_H OKOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Lisa_H OK
Original Author

Lisa_H OK
Original Author

Lisa_H OK
Original Author

Lisa_H OK
Original Author

Lisa_H OK
Original Author