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Home canning advice request

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Hawkdancer:
Oooo!  Apricot bombs!  You don't have to worry about sanitizing, sterilizing, bubble and boil, and you can lick your fingers clean! >:D (lol)
Hawkdancer

Eric Krewson:
I used to be they recommended boiling water for an extended period of time to purify, lately I have see it it gets to 180 that is OK.

You could put your jars in the oven and crank it up to 250 if you have any concerns.

I wouldn't use sanitizer because you would have to rinse it out and that would put you back to square one.

Pat B:
If you put the jars in the over put them in cold in a cold over and turn it on letting the jars heat along with the oven. If you put cold jars in a hot over the jars are liable to bust.

Mesophilic:
Thanks for the tips guys.  Grandma made this all seem so simple.  I guess it's really not as complicated as other processes I've done, just got to get all my ducks in a row.

Eric, the sanitizer I was contemplating is called Starsan, it's a phosphoric acid based sanitizer that is no rinse.  So I wouldn't have to recontaminate the jars by rinsing. 

Figure I'll just do things the way Grandma did and clean and boil.  There's a reason some things stand the test of time.

Made some freezer jam just to play with the process a little and it turned out pretty darn good.  My kid eats it out of the jar with a spoon and she's in a picky stage so it must be good  ;D

GlisGlis:
Hey diesel I'll add my grandmother recipe
I've made literally tons of apricots jam and so my parents and grandparents
skin on
half apricot weight (no pits) half sugar. You can vary a little but never less than 40%  sugar (this is where preservation resides)
In the evening cut the apricots in pieces (let's say 8-12 per apricot) and mix with the right amount of sugar in the pot or cauldron you're using to boil it.
Let rest overnight with a lid on. (you can skip this phase even if grandma always did it)
next morning start the boiling and stirring thing
have a right amount of jars cleansed and rinsed. And use that kind of lid that click if they are not airtigh closed !!
When the jam is ready start this fast action
- take a jar and lid. put a small dose of ethyl alcohol in it and shake it well.
- pour out all the alcohol
- fill the jar (never too much) and close the lid tigh
- keep all the jars close so they cool slowly
- when cool check all the jar lids. if they click they're are not airtight and need to be used immediatly. 
Apricoat cake for many days after making jam  :OK

never did the sanitizing or after boiling thing. I'm pretty sure if you pour the jam while still boiling and double check the lids closing you will kill all possible pathogenic microbes

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