Shelf-Stable Raspberry Jam | Water Bath Canning
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- Опубликовано: 16 сен 2024
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In this video I walk you through how to water bath can, shelf stable Raspberry jam.
*5 cups of Raspberries + 7 cups of sugar made 9.5 half pint jars of jam.
*I picked 12 pounds of Raspberries. it yielded 28 jars of jam and Jelly.
*Recipe(s) can be found on the insert of your Sure Jell pectin.
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That steamed canner is interesting. I'm new to canning and I've never seen one.
❤TY for the VIDEO 😊✌
Well made video.
Just remember to include bringing your sugar to boil before canning :)
yummy
I’ve never seen a steam canner. Do the hams last as long on the shelf this way? Very interesting
Yes! It is just as efficient as a waterbath canner. I just opened a jar of raspberry jam yesterday ( preserved 2021) for pbj sandwiches. It was delicious 😋. With all food preservation, always notice how well it was sealed when opening, smell, look. If anything seems off, throw it out. 😊
I've never seen a canner like that! Did you make it by using a shallow pot and a rack and then cover with another pot? Also, it seems your jars were out on the counter for a while an after filling them and maybe they cooled off? Is this not a concern/risk for them breaking like it would be in submerging them into a waterbath canner? Great video, thanks for sharing!
Hi, no I didn't make the canner. It is one I picked up from an elderly couple at a yard sale. Yes, some of the jars had cooled off, but most were still warmish.. I've cracked jars is the past, but rarely. If you aren't comfortable with how cool the jars are, definitely reheat them!
FYI you forgot to mention that you need to bring to a boil after adding the sugar. 😮
You are correct. The Sure-Jell has directions. Always refer to the printed directions with the products used.