What are you baking now?

[ronott1]

You boil the jars in the pot big enough to later cover the jars after they have lids

you take the jars out and dry them. Let them cool a bit so they don't burn you. Then you fill the jars to about 1/4 of an inch from the top with the hot jelly.
Wipe the tops and threads on the jar to make sure they don't have jelly on them and then you put on a seal lid and then the ring. Tighten the lid and place it into the pot of water. After you get all of the jars in the water(the seal will not let the water in), make sure the water is a couple of inches over the top of the jars, bring the pot up to a boil and let it boil for five min. or so.

Take the jars out using tongs or a jar lifter. set the jars up side down(on the lids) for 10 min and then turn the jars back up. Often they will pop and seal right then. That's kind of cool to hear. You need to test the seal the next day by pushing on the center of the lid to make sure it is sucked down. If a jar does not seal(they always do for me and they will for you too

) put that jar in the fridge and use it first.

If you have to use up a bunch of jelly quickly, you can make a sauce out of jelly for topping cheese cake and etc.

I hope this helps,

Ron

Quote:

 

[redhen]

You boil the jars in the pot big enough to later cover the jars after they have lids

you take the jars out and dry them. Let them cool a bit so they don't burn you. Then you fill the jars to about 1/4 of an inch from the top with the hot jelly.
Wipe the tops  and threads on the jar to make sure they don't have jelly on them and then you put on a seal lid and then the ring. Tighten the lid and place it into the pot of water. After you get all of the jars in the water(the seal will not let the water in), make sure the water is a couple of inches over the top of the jars, bring the pot up to a boil and let it boil for five min. or so.

Take the jars out using tongs or a jar lifter. set the jars up side down(on the lids) for 10 min and then turn the jars back up. Often they will pop and seal right then. That's kind of cool to hear. You need to test the seal the next day by pushing on the center of the lid to make sure it is sucked down. If a jar does not seal(they always do for me and they will for you too ) put that jar in the fridge and use it first.

If you have to use up a bunch of jelly quickly, you can make a sauce out of jelly for topping cheese cake and etc.

I hope this helps,

Ron

Yes , it did help!! Thanks SO much!! I never knew i could just use a regular pot to do this...
I'm so happy..
Thanks for taking the time to explain this to me..

 

[ronott1]

I am happy to help.

I need to add that I bring a sauce pan with water up to boil and put the lids and rings in it and let it simmer while the jelly cooks. I take the hot lids and rings out and put put them on the jars while hot.

The canning pot is nice and big but if you have large enough stock pots, you don't need one for canning jellies. Canning meats and stews requires a different process.

I am planning on making the Apple Cinnamon Jelly this weekend. I just need to find the Cinnamon candy.

Ron

Quote:

 

[redhen]

I found the candy at walmart..its walmart brand though..
Do you take the jars right out of the boiling water and and onto the already filled jars? Do you dry them first?

 

[ronott1]

The jars will dry quickly. I live in a place with lots of minerals in the water, so If I don't wipe them, they get cloudy. Make sure the towel is clean.

I use a wash cloth to hold the jars as I fill them because the jelly will heat the jars too much for me. I don't have Bobby Flay fingers.

Thanks for the candy tip. I will look there for the red hots.

Ron

I found the candy at walmart..its walmart brand though..

Do you take the jars right out of the boiling water and and onto the already filled jars? Do you dry them first?

 

[math ace]

Great Job fill in the blanks Ron! You did an excellent job of clarifing the pieces of info I left out....
I too use a sauce pan, on low, to heat the lids.

The jars do get very hot once you start ladeling in the jelly. So, having a dish towl handy to hold the jars with is not a bad idea.

I normally would of posted something like this recipe on the canning thread, so I didn't think about the first time canners out there.

You will want something like the canning tongs to remove the jelly filled glass jars from the boiling water. The tongs can be purchased at walmart in the section that they keep the canning supplies in. They are not very expense ($10) and are money well spent for any type of canning.

 

[redhen]

Thanks for all the help guys!!
Math Ace, i bought the candy at walmart.. it says cinnimon discs.. they are are about the size of butterscotch candies/ hard and wrapped individually in red wrappers..
I didnt get the red hots...
I hope i got the right candy?

 

[math ace]

Thanks for all the help guys!!

Math Ace, i bought the candy at walmart.. it says cinnimon discs.. they are are about the size of butterscotch candies/ hard and wrapped individually in red wrappers..
I didnt get the red hots...
I hope i got the right candy?

No! Wrong candy, you want the red hots. The small little cinnamon candies.

 

[redhen]

No!  Wrong candy,  you want the red hots.  The small little cinnamon candies.

Dang!!
I shall keep looking then...
Thanks!!
If anyone finds them anywhere please let me know...

 

[ronott1]

I have been canning Jellies, Jams and fruit like peaches and pears for a long time. Canning seems to go well with raising chickens.

I still remember the first time and how daunting a task is seemed. I watched my Mom can when I was little, but had not done it myself. I taught my self how to can and I wish I had a better explanation on how to do it.

It's old hat now and seems so simple.

To me, opening a jar of raspberry jelly in the winter is like opening a jar of summer.

Have fun canning,

Ron
>>>>>>>>>>>>

Great Job fill in the blanks Ron! You did an excellent job of clarifing the pieces of info I left out....
I too use a sauce pan, on low, to heat the lids.

The jars do get very hot once you start ladeling in the jelly. So, having a dish towl handy to hold the jars with is not a bad idea.

I normally would of posted something like this recipe on the canning thread, so I didn't think about the first time canners out there.

You will want something like the canning tongs to remove the jelly filled glass jars from the boiling water. The tongs can be purchased at walmart in the section that they keep the canning supplies in. They are not very expense ($10) and are money well spent for any type of canning.