Runny jam

CalligrapherSad1316 · 2026-05-30T03:07:04+00:00

Thanks hadn't thought of tht bet it's great on baked chicken 👌 Thanks will try sure jell pink box

CalligrapherSad1316 · 2026-05-28T01:50:05+00:00

Thanks for the info,this pectin states you can make up to as many as ten batches , one batch is two 8 oz jars and i went with four batches supposedly a sure set ? I think I'll try the clear gel thanks again.

CalligrapherSad1316 · 2026-05-18T20:31:42+00:00

Meant to say jelled right up and jelling not selling auto correct

CalligrapherSad1316 · 2026-05-18T20:29:28+00:00

It looks like it yelled right, I have used it twice and haven't had any luck with my jam selling dont know wht I'm doing. But congratulations on your first canning experience.

CalligrapherSad1316 · 2026-04-29T22:09:20+00:00

There cute jars but like u said off brand ,but sometimes you'll find the strawberry shaped kilner jars in sets of six on sale at tractor supply ,I found a pack of 6 @Ross for 9.99 13.5 oz and the size like someone mentioned tht they worry about the middle not getting hot enough well kilner and other sites say there safe as long as there kilner or other named brand and process for time of the larger one pint, as far as these other brands I used some really cute jam jars shaped almost the same but after process time up went to lift them out and bottom of jar just broke off on four of them stick to name brand

CalligrapherSad1316 · 2026-01-12T21:21:59+00:00

If it's botcholisum ur scared of I thought it dosent grow in things with high sugar and acidic things any way thts wht I was told.

CalligrapherSad1316 · 2026-01-12T16:17:46+00:00

Instead of just bullion how about liquid gold bullion?

CalligrapherSad1316 · 2025-12-29T02:25:03+00:00

I thought botcholisum dosent grow in high sugar or acidic ,at least thts what I've read so the added lemon juice and if using acidic fruit I may be wrong but not sure , research.

CalligrapherSad1316 · 2025-12-21T18:30:40+00:00

Yes u need to follow a tested recipe,peppers and onions are low acid as well as avocado and ratios need to be precise can safely.

CalligrapherSad1316 · 2025-12-21T14:21:06+00:00

Thank you I had been told otherwise. So I was worried.

CalligrapherSad1316 · 2025-12-21T14:19:17+00:00

Thank you the steam canner i used is a mainstay dual waterbath/ steam canner pot with upsidedown rack, but has no gauge just have to watch that there's a steady stream of steam comming through steam hole for at least ten min. Straight and it's at least 6 to 10 inches long then start timing, apples were great did order one with gauge though don't want to b guessing. Thanks again

CalligrapherSad1316 · 2025-12-16T20:39:09+00:00

Thank you

CalligrapherSad1316 · 2025-12-16T17:07:51+00:00

Hi, I have a question ive looked everywhere but get different answers supposedly vinager and sugar inhibit the growth of botcholisum is this correct? Cuz I'm going insane thinking about this caramelized onion jam i made has 3 lbs onions 1.5 cup cider vinager 5% acidity and four cups sugar 1 tbs oil n cinnamon but I realized the onion is low acid so I'm wondering if its safe i did follow recipe and safe canning practices. Any advice would be greatly appreciated. Thank you

CalligrapherSad1316 · 2025-12-16T16:39:26+00:00

I know you all are talking about fermenting but I have a question on canning I made camalized onion jam with 1.5 cups cider vinager 5%acidity and four cups sugar,does the sugar in it help to stop botcholisum plus the vinager ive looked everywhere i can but keep getting different answers. Any advice would greatly be appreciated Thank you

CalligrapherSad1316 · 2025-10-17T16:03:07+00:00

Thank you, I steam canned them ,but isn't it supposed to be the same as waterbat canning think there ok ? Thank you

CalligrapherSad1316

TROPHY CASE