6 half-pints 3 pints strawberries 1 ½ pints red raspberries 1 pint blackberries 1 box Mrs. Wages® Fruit Pectin Home Jell® 7 cups granulated white sugar Prepare 6 – half pint jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot. Measure sugar into dry container and set aside. Rinse and stem strawberries; puree in a food processor and measure 2 ½ cups of strawberry puree and place into a large saucepan. Rinse raspberries and puree; measure 1 ½ cups pureed raspberry and add to strawberry puree. Rinse and puree blackberries; measure 1 cup blackberry puree and... more »
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Remedies for Jelly and Preserves Problems
Remedies for Jelly, Preserves Problems Jellies Problem Diagnosis Remedy Formation of crystals. 1. Excess sugar 1. Test fruit juice with jelmeter for proper proportions of sugar. 2. Undissolved sugar sticking to sides of kettle. 2. Wipe side of pan free of crystals with damp cloth before filling jars. 3. Tartrate crystals in grape juice. 3. Make grape jelly stock, pasteurize, and let tartrate crystals settle out before making jelly. Refrigerate juice before making jelly. 4. Mixture cooked too slowly or too long. 4. Cook at a rapid boil. Remove from heat immediately when jellying point is reached. Too soft. 1.... more »
Remedies for Fruits and Vegetables Canning Problems
Remedies for Canning Problems Fruits and Vegetables Problem Cause Prevention Loss of liquid from glass jars during processing (not a sign of spoilage). (Do not open to replace liquid.) 1. Lowering pressure in canner suddenly after processing period. 1. Do not force pressure down by placing canner in a draft opening the petcock too soon, etc. Allow pressure to drop to zero naturally; wait two minutes before opening. 2. Fluctuating pressure during processing in pressure canner. 2. Maintain a constant temperature throughout processing time. 3. Failure to work out air bubbles from jars before processing. 3. Remove by running a bubble... more »
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