Instead of burning off the stickers , you can put several in a large bowl and stir it so they knock in to one another and they break right off. Rinse and stir a couple times and they’re done. Thanks for the video!
I make prickly pear jelly down here in south TX every other year. It’s delicious on everything but I really enjoy making dessert bars out of it. Anyway, I just wanted to mention that it’s not necessary to sterilize your jars any longer since they will be sterilizing in the water bath process. That will save you a step! But it is recommended to use bottled lemon juice to ensure proper acidity. Different lemons have a different acidity percentage, but with bottled lemon juice you have a guaranteed percentage to ensure your canned goods are safe. Of course your kitchen, your rules, but I do like to share my knowledge where I can. Thanks for sharing your recipe and process! PS I liked the memes 😂
@@thegraymarlin Thanks so much, I didn’t know that. I’ve allready enjoyed some jelly and still here. 😂. Next time I will use bottled lemon juice. What would you think about Citric Acid?
@@thewindmillgarden Ha ha ha oh I’m sure you’re just fine 😂 I would still eat it also! But just something to consider if you’re sharing videos on RUclips. It’s not that using fresh lemon juice WILL allow botulism spores to grow, but it makes the environment more welcoming to them. As I mentioned, different lemons have different levels of acid. So one batch might be perfectly fine with your fresh lemon juice but the next batch could be too low of acid to be “safe”. Jellies you don’t have to worry as much because the sugar helps preserve. But some other recipes like salsa, you want to make sure you have more reliable acidity. If you’ve always canned a certain way and that’s how your family does it I’m totally not here to judge! I just like to try to help the new canners to our community learn the basics. Then they have the tools to make canning decisions for their family 😊 You could certainly use citric acid, however I have found that sometimes that makes the recipe too tart! Especially with something like prickly pears that are a little tart fresh off the cactus. I wouldn’t be opposed to trying it with a small batch to see how tart it makes it! Personally, I just buy the 32 oz lemon juice from my local grocery store and it lasts me an entire canning season plus. Hope that helps! What part of CO are you in? We moved to south TX from Greeley in 2020.
A little heavy with the memes
@@jrambassn6758 Can’t have too many explosions. Funny is good. 😀
Instead of burning off the stickers , you can put several in a large bowl and stir it so they knock in to one another and they break right off. Rinse and stir a couple times and they’re done. Thanks for the video!
@@JOANNZ71-z9u Great info. Thanks
I make prickly pear jelly down here in south TX every other year. It’s delicious on everything but I really enjoy making dessert bars out of it. Anyway, I just wanted to mention that it’s not necessary to sterilize your jars any longer since they will be sterilizing in the water bath process. That will save you a step! But it is recommended to use bottled lemon juice to ensure proper acidity. Different lemons have a different acidity percentage, but with bottled lemon juice you have a guaranteed percentage to ensure your canned goods are safe. Of course your kitchen, your rules, but I do like to share my knowledge where I can. Thanks for sharing your recipe and process!
PS I liked the memes 😂
@@thegraymarlin Thanks so much, I didn’t know that. I’ve allready enjoyed some jelly and still here. 😂. Next time I will use bottled lemon juice. What would you think about Citric Acid?
@@thewindmillgarden Ha ha ha oh I’m sure you’re just fine 😂 I would still eat it also! But just something to consider if you’re sharing videos on RUclips. It’s not that using fresh lemon juice WILL allow botulism spores to grow, but it makes the environment more welcoming to them. As I mentioned, different lemons have different levels of acid. So one batch might be perfectly fine with your fresh lemon juice but the next batch could be too low of acid to be “safe”. Jellies you don’t have to worry as much because the sugar helps preserve. But some other recipes like salsa, you want to make sure you have more reliable acidity. If you’ve always canned a certain way and that’s how your family does it I’m totally not here to judge! I just like to try to help the new canners to our community learn the basics. Then they have the tools to make canning decisions for their family 😊
You could certainly use citric acid, however I have found that sometimes that makes the recipe too tart! Especially with something like prickly pears that are a little tart fresh off the cactus. I wouldn’t be opposed to trying it with a small batch to see how tart it makes it! Personally, I just buy the 32 oz lemon juice from my local grocery store and it lasts me an entire canning season plus.
Hope that helps!
What part of CO are you in? We moved to south TX from Greeley in 2020.
@@thegraymarlin Thanks so much for all the good info and for visiting my channel. 😀
Have you ever tasted Prickly Pear Jelly?