air switch:contractor says they jam
Marie Tulin
10 years ago
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sjhockeyfan325
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strawberry jam didnt set
Comments (23)Hey-i've read all these postings and have a question. I made strawberry jam this year and for the first time ever it didn't set. I followed directions and redid and still no set. it tastes great but no set. I used very late season strawberries and live in Georgia where it is extremely humid right now--those are the only reasons I can find for no set this year. I usually use these for Christmas gifts. I read some suggestions that the runny jam can be a great pancake topper. I'm wondering--and this is probably a stupid question---but if it isn't set will it still be ok to put up until Christmas? I did use the water bath method after cooking to sterilize........See MoreRose Petal Jam - Low Sugar
Comments (5)Nancy, I'm usually just a lurker here since I don't do any canning, but I couldn't pass this post up. My mother & grandmother regularly made rose petal jam. It was a skill my grandmother brought with her from Greece. I loved it's perfumy taste. No matter where she lived, my mother always had one special rose in the garden with deep, dark petals. She'd gather them up and make the jam. She'd always add some rose water to it too. However, I've never tried making the jam myself. Just recently I ordered some from Amazon that was very similar to what my mom made. The reason I responded to your post is because I have my mother's typed recipe. Bear in mind, that's it's a very old recipe -- probably dating back to the 60s. Perhaps it would give you an idea of what to look for in a more current version. The end result was a delicious sweet jam for breakfast toast. The addition of rose water gave it a definite rose flavoring. I've eaten other commercial rose jams that were sickeningly sweet but with no pronounced rose flavor. I think that's what happens if the rose water is omitted. ROSE JAM Andonia Zografos Select fresh petals of bright red roses. Cut away any white spots. With a scissors cut petals in small strips. Wash and drain. Measure 2 cups roses, packed down fully in cup. Add 1 1/2 cups water and boil together for about 10 mins. Must have at least 1 1/2 cups roses. A little bit more or less won't make any difference. Add 3 cups sugar and 1/2 lemon juice to roses. Bring to boil. At once stir in 1/2 bottle of Certo. Bring to rolling boil and boil for 1 min. Remove from fire and put in 1 tsp. of rose water. Skim off foam and put in jars....See Moresugar free (splenda) peach jam recipe??
Comments (21)Protien is many differnt things and amounts. It add a a nearlyt pure form of protein to a jelly is not something a home canner would want to do if the jars are stored on shelves. I never have seen any commercially makde jellies, jams or other fruit spreads that contain any gelatine. Many times the USDA may not comment, but that isn't to be a way to say that is ok to use it, only that they offer no factual data. If my great grandma used it and never got sick an dthe USDA recommends it use today, an dnoone can get sick, then maybe its fine. But with home canning being as less a test in homes today, and with all the risk takers out there handed down from ancestors, I just don't feel its a justified as a defence to just post recipes that a are hand-me-downs and generations old. Who knows how many people make have been sick or died from these things as many never get reported ever. Please, just play it safe, stick to TODAYS recipes and the ones that are most recently published, researched well, and are virtually foolproof and safe for everyone. Admittedly, I am a risk taker too, but with this kind of component originating from an animal based bypoduct, we can't assume its always going to be safe for use everywhere. Gelatin was also used in surgery, lighting, and photo work. Originally Eastman was the biggest producer an user. I don't know if Eastman, or Eastman Kodak would be making jelly using gelatin?? A reduce or no sugar sprread can be MUCH easier, and MUCH SAFER to make if the proper and far safer ingredients are used. Pomona (ALSO LOW METHOXYL!! with the seperate calcium packet included) has been around a long time and is the most commonly used pectin for use in the low, no sugar jellies, jams and other thickened spreads . After that comes, modified food starches, which are now also offered to home canners by National Starch, and is commonly known as Clear Jel, and also many other more specific commercially used starches.. Its use today, as far outweighed the very negative use of flour, tapioca, regular cornstarch, or other less table thickeners....See MoreJust curiosity about water bath processing of jams
Comments (10)The difference in the instructions stems from the fact that Canadian manufacturers are not subject to USDA guidelines as US manufacturers are and it has no similar testing body. So the instructions in the box will vary in some cases either side of the border depending on where it was made. Plus many Canadians of European descent learned to can jams and jellies using just the inversion method (no processing) so that is what they expect to read in the instructions and may even insist on it. Since the only real threat with acidic jams and jellies made with the high acid fruits is molds developing from the air left trapped in the jars they find that acceptable and don't worry about it. They fail to understand that some fruits are NOT high acid or that their shelf storage life is substantially reduced if they don't process. Many will go so far as to just skim off the mold that grows on top and eat the rest since they don't consider molds dangerous or understand that the mold spores have permeated deep into the jars. That is their choice. USDA testing has proven the deep growth of molds and the risks of leaving air in the jars so their guidelines don't accept that eating mold is beneficial in any way. So they insist on the BWB processing to force that remaining air out of the jars and prevent mold growth. All the Jarden/Bernardin publications in Canada tend to closely follow the USDA guidelines but it is a choice they made while other manufacturers choose to ignore them. It boils down to your choice and which brands you choose to use. Dave...See Moresuzanne_sl
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