Comments on: Blueberry Black Currant Jam http://www.sproutingoff.com/blueberry-black-currant-jam/ Mon, 21 Jun 2010 21:21:50 -0400 http://wordpress.org/?v=2.8.4 hourly 1 By: rachael http://www.sproutingoff.com/blueberry-black-currant-jam/comment-page-1/#comment-224 rachael Tue, 22 Sep 2009 12:17:49 +0000 http://www.sproutingoff.com/?p=308#comment-224 Hmm. I wonder if I should invest in a thermometer. I always assumed if it was boiling when added to the hot, sterile jars, and they sealed, it was good. Now I'm paranoid - don't want to poison anyone! BUT...it's SUCH a time-saver. Yes, I think I'll get the thermometer...just to be sure. .-= rachael´s last blog ..<a href="http://alwayswanted4.blogspot.com/2009/09/what-tomboy-looks-like.html" rel="nofollow">What Tomboy Looks Like</a> =-. Hmm. I wonder if I should invest in a thermometer. I always assumed if it was boiling when added to the hot, sterile jars, and they sealed, it was good. Now I’m paranoid – don’t want to poison anyone! BUT…it’s SUCH a time-saver. Yes, I think I’ll get the thermometer…just to be sure.
rachael´s last blog ..What Tomboy Looks Like My ComLuv Profile

]]> By: Lisa http://www.sproutingoff.com/blueberry-black-currant-jam/comment-page-1/#comment-220 Lisa Sat, 19 Sep 2009 15:57:31 +0000 http://www.sproutingoff.com/?p=308#comment-220 Rachael, I've heard of the no water processing. The caution for some readers is to make sure the mixture that you are filling the jars with stays at a boil. If it drops below 212 degrees you run the risk of botulism. As far as peaches go, you can find many different recipes on the internet for canning peaches. Just make sure you add lemon juice to them. If you don't they will brown and there won't be enough acid in them to prevent spoiling. I haven't done peaches yet. I mostly stick to jam, syrup, salsa, applesauce and tomato sauce. Rachael,
I’ve heard of the no water processing. The caution for some readers is to make sure the mixture that you are filling the jars with stays at a boil. If it drops below 212 degrees you run the risk of botulism.

As far as peaches go, you can find many different recipes on the internet for canning peaches. Just make sure you add lemon juice to them. If you don’t they will brown and there won’t be enough acid in them to prevent spoiling. I haven’t done peaches yet. I mostly stick to jam, syrup, salsa, applesauce and tomato sauce.

]]> By: Rachael http://www.sproutingoff.com/blueberry-black-currant-jam/comment-page-1/#comment-217 Rachael Fri, 18 Sep 2009 23:57:02 +0000 http://www.sproutingoff.com/?p=308#comment-217 My mom taught me a huge time saving tip for making jelly and jam: after you sterilize your jars (which I do by running them through the dishwasher), put them in the oven at 175 degrees until you're ready to fill them. Soften your lids in a hot pan of water, just as you do now. When you fill the jars straight from the oven with the hot jam (that you have previously brought to boiling temp), put on your lid and ring and then turn the upside down on a towel for 10 minutes and then turn back upright and they will seal without processing. (They usually seal within 1/2 hour and you can hear them pop. Be careful not to push the lid down until you've heard them sealing.) I do this for applesauce and marinara sauce too and it works great. According to my mom (who has been canning her whole life, whereas I've just recently started in the last couple years) this works great and will keep for a couple of years on the shelf. Your jam sounds great. I have only made a couple jars of raspberry this year and I think the berry season is pretty much over, so I lost out on jam this year. But, I have tons of peaches I need to figure out what to do with and I've never done peaches. Someone just gave me a bushel! .-= Rachael´s last blog ..<a href="http://alwayswanted4.blogspot.com/2009/09/flair-for-dramatic.html" rel="nofollow">Flair for the Dramatic</a> =-. My mom taught me a huge time saving tip for making jelly and jam: after you sterilize your jars (which I do by running them through the dishwasher), put them in the oven at 175 degrees until you’re ready to fill them. Soften your lids in a hot pan of water, just as you do now. When you fill the jars straight from the oven with the hot jam (that you have previously brought to boiling temp), put on your lid and ring and then turn the upside down on a towel for 10 minutes and then turn back upright and they will seal without processing. (They usually seal within 1/2 hour and you can hear them pop. Be careful not to push the lid down until you’ve heard them sealing.) I do this for applesauce and marinara sauce too and it works great. According to my mom (who has been canning her whole life, whereas I’ve just recently started in the last couple years) this works great and will keep for a couple of years on the shelf.

Your jam sounds great. I have only made a couple jars of raspberry this year and I think the berry season is pretty much over, so I lost out on jam this year. But, I have tons of peaches I need to figure out what to do with and I’ve never done peaches. Someone just gave me a bushel!
Rachael´s last blog ..Flair for the Dramatic My ComLuv Profile

]]> By: Lena http://www.sproutingoff.com/blueberry-black-currant-jam/comment-page-1/#comment-211 Lena Fri, 18 Sep 2009 17:09:30 +0000 http://www.sproutingoff.com/?p=308#comment-211 yum! yum!

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