Putting up your preserves
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Putting up your preserves
  Preserves  
Last updated 6/12/2012 1:19:24 AM. Recipe ID 50725. Report a problem with this recipe.
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      Title: Putting up your preserves
 Categories: Jams
      Yield: 1 Servings
 
           See below
 
  Use 8oz glass jars with two part tops, (lids with screw bands), to
  store the cooked jams and preserves. Select one or two cup glass or
  rigid plastic containers with tight-fitting lids for no cook freezer
  jams and preserves. Wash the jars and glasses with screw bands in an
  automatic dishwasher with very hot rinse water, keep hot until ready
  to use or wash with hot, soapy water and rinse very thoroughly. Place
  the jars and glasses upside down in a large saucepot filled with
  water and bring to boiling and boil for 10 minutes. Keep them hot.
  Was two-part lids in the automatic dishwasher with very hot rinse
  water again, keeping them hot until ready to use or wash in hot soapy
  water and rinse well. Place in a small saucepot filled with water and
  bring to a boil. Remove them from the water but keep them hot until
  ready to use. Fill the jars to within 1/4-inch for the cooked jams
  and 1/2-inch for the no cook freezer jams. Using a plastic knife or
  spatula, make sure there are no air bubbles in the jam. Wipe the jar
  rims and screw threads with a clean damp cloth. Cover with the lids,
  screwing them down tight, and invert the jars for 5 minutes. then
  turn upright. Let the jars stand at room temperature for 1 hour for
  cooked jams or 24 hours for no cook jams. Gently stir no cook jams
  before refrigerating or freezing. ALL JAMS MUST BE FROZEN OR
  REFRIGERATED! Store jams in the freezer for up to 1 year.  Thaw
  frozen jams in the refrigerator. Thawed jams have a refrigerator
  shelf life of 3 weeks.
  
  NOTE:
  
  With the exception of two of the following recipes (the ones without
  pectin) they may be processed as canned goods by using the
  instructions found in any good cookbook for preserving jellies and
  jams.
 




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Recipe ID 50725 (Apr 03, 2005)

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