[Nfb-krafters-korner] more jam and jelly information

[Nella Foster]

Jean, I never thought of using the microwave.  I don't use mine much, so
kind of forget about it.

I may have to try making some jelly to see what happens.  I will just have
to get over it and use all that sugar. Lol

Nella

-----Original Message-----
From: Nfb-krafters-korner [mailto:nfb-krafters-korner-bounces at nfbnet.org] On
Behalf Of Jean Menzies via Nfb-krafters-korner
Sent: Wednesday, July 20, 2016 12:26 PM
To: List for blind crafters and artists
Cc: Jean Menzies
Subject: Re: [Nfb-krafters-korner] more jam and jelly information

When I have done pickle relishes in the past, I would let the relish cool a
bit so it wasn't quite so hot to work with when putting in the jars. Then I
would set the open jars in the microwave one at a time and reheat so that
they were hot as if I had just taken the relish off the stove. Then a quick
wipe of the jar rim, and on with the lids and screw bands. I had good seals
that way. I would put my lids in a pot of boiling water, and retrieve them
with a sterile magnet.

Jean



-----Original Message-----
From: Nella Foster via Nfb-krafters-korner
Sent: Wednesday, July 20, 2016 6:11 AM
To: 'List for blind crafters and artists'
Cc: Nella Foster
Subject: Re: [Nfb-krafters-korner] more jam and jelly information


So I was having trouble sleeping last night and did some more reading about
making jams and jellies.

In a couple books it said when making jelly if it is not cooked long enough,
or at too low of a temp it will be runny.  It also said if you cook it too
long, and at too high of a temp it will be tar like.  In several places the
books stated that jams are easier to make than jellies.  I'm also thinking
that my idea of letting it cool and then jarring may not work with jelly.
I'm afraid it might start to set up before it was in the jars.

So far I've only made jam and it worked with the jam.  My jam was also a
little runny because I couldn't bring myself to follow the recipe and put
that much sugar in anything.  For jams and jellies to properly jell the
correct amount of sugar must be used.

My next projects will be peach and apple butters.  You can use as much or
little sugar as you please because you're not adding pectin or sure jell.
I'm just to health conscious to use huge amounts of sugar like the recipes
call for.  Many of the jelly recipes have more sugar than fruit.

I have more cucumbers to turn into pickles and as soon as I get the beets
will be making pickled beets.  When enough tomatoes get ripe I plan on
canning them.  They look pretty easy.  You do have to cook them in the hot
bath much longer because you don't cook them before.  I will keep you posted
on my efforts.

Nella



-----Original Message-----
From: Nfb-krafters-korner [mailto:nfb-krafters-korner-bounces at nfbnet.org] On
Behalf Of Jean Menzies via Nfb-krafters-korner
Sent: Wednesday, July 20, 2016 12:15 AM
To: List for blind crafters and artists
Cc: Jean Menzies
Subject: Re: [Nfb-krafters-korner] upcoming class: notes on jams and jellies

Yes, for sure. Definitely a delegated task. Just me and hubby here. Even jam
making would have to be delegated. Sad face. Perhaps the winter hawthorn
berries. People pick those here as well, and some make a jelly from them.

Jean

-----Original Message-----
From: Courtney Fulghum Smith via Nfb-krafters-korner
Sent: Tuesday, July 19, 2016 8:16 PM
To: List for blind crafters and artists
Cc: Courtney Fulghum Smith
Subject: Re: [Nfb-krafters-korner] upcoming class: notes on jams and jellies

>
> Jean,


Remember you have an injury & shouldn't be poking around in  any thorny
bushes. Let your sweetie husband or your children pick them. Lol

Courtney
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