MAKING JAMS, JELLIES & FRUIT
PRESERVES (B2909)
Process all jams and
jellies in a boiling water canner for a safe, high quality product.
University of Wisconsin-Extension does not recommend sealing
jars with paraffin, or inverting sealed jars as a final step.
Freezer jams and jellies take about
half the time to prepare as cooked jams and jellies. The resulting
product is less firm, but has more fresh fruit taste.
Plastic freezer containers
with tight-fitting lids work well for storing freezer jams and
jellies. Be sure to leave enough space at the top of the container
for expansion during freezing.
For more information
refer to publication:
Making Jams, Jellies & Fruit Preserves (B2909).
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