Quote:
Originally Posted by SnoopyCool
I can jelly that way. I have a Ball Blue Book that tells you how to can everything. A worthy investment!
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Okay, I see where I am mistaken. I just got out my Ball book to check
I have a recipe for jalapeno jelly that I got online that says to process in a canner, so I assumed all jellies were made that way - however, I now see that not to be the case
Anyone do tomatoes? The Ball book says to process 35 minutes for canned tomatoes, but I don't think anyone in my faily ever processed them. They just tested the jars for a seal after they filled them. if they didn't seal, then they put them in the fridge and used them up.