Okay, you canners...fess up

jodi · #1 (**permalink**) 10-25-2007, 05:39 PM

I spent what seemed like all day canning yesterday because it takes SOOO long to heat up the water in the canner, bring it back to a boil, etc. I can totally by the book because I am afraid not to, but my MIL and mom can some things without the canner (jellies, tomatoes) - they just pour them hot into the jars and let the jars seal themselves.

Safe? Safe only for certain things? Not safe? Do you do it anyway?

simpleyme · #2 (**permalink**) 10-25-2007, 07:03 PM

I have made jelly without a canner,I just followed the recipe on the back of the pectin box ;-)

Joan.of.the.Arch · #3 (**permalink**) 10-25-2007, 07:18 PM

Yes, I would do jelly that way, too. Otherwise I trust in the food safety guidelines of the USDA. Their recommendations are quite conservative, which suits me just fine when it comes to food! I don't actually know what they say about jellies.

jodi · #4 (**permalink**) 10-26-2007, 05:27 AM

Quote:

Originally Posted by simpleyme

I have made jelly without a canner,I just followed the recipe on the back of the pectin box ;-)

Then is your jelly not shelf stable (meaning it either has to be kept in the fridge or freezer)? I just checked one recipe on the pectin box and it said to keep in fridge or freezer. I am asking about shelf stable jellies.

mom-from-missouri · #5 (**permalink**) 10-26-2007, 09:55 AM

That is how I have always done it. Your jellies have acid in them from the fruit and I think that is how you can get by with it. Same with canning tomatoes-they don't have to process as long due to the acid.

simpleyme · #6 (**permalink**) 10-26-2007, 10:41 AM

okay Jodi whatever, happy canning

SnoopyCool · #7 (**permalink**) 10-26-2007, 07:17 PM

I can jelly that way. I have a Ball Blue Book that tells you how to can everything. A worthy investment!

jodi · #8 (**permalink**) 10-26-2007, 07:39 PM

Quote:

Originally Posted by simpleyme

okay Jodi whatever, happy canning

Apparently I am misunderstanding you or you are misunderstanding me...I was asking you if your jelly was shelf stable (see the question mark?). Pardon me if I offended...just trying to get some info from people who have been doing this longer than me.

jodi · #9 (**permalink**) 10-26-2007, 07:48 PM

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!

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.