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I realized when I listened to this that I refer to both a 10 minute and 15 minute water bath processing time. It is in fact 10 minutes for jelly. Old time jelly girls didn't used to do this step but it is now advised and if they say to do it I do it. As these videos show we are running a first class operation around here.
Merry Christmas!
3 comments:
Thanks for this most enjoyable Christmas 'movie'. So nice to see you featured :>)
Sending blessings for a Merry Christmas!
Jeanneke.
Oh I love crabapple jelly! Your comment about processing the jelly in a water bath sent me digging for more info online.
The Bernardon and the Ball websites (both manufacturers of canning jars) recommend processing jams in a water bath for 10 minutes. The Certo pectin website, however, does not.
I'm wondering what the rationale behind this is (the water bath, I mean). If you're cooking the jam/jelly, and if the jars are sterile and the lids are hot, a vacuum seal should form as everything cools down. Perhaps the compound on the lids isn't as good as it used to be, and this is the extra insurance???
as an old time "jelly girl" I have always processed in a water bath - it must have been in the first instructions I read back in the 60s.....
And this is so fancy, I just put a clean tea towel in the bottom of the water bath because I don't have a thing with holes in it (as you can see I don't even have a WORD for that thing.....).
Now if I just had some crab apples.....
Ceci
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