The recipe shown makes a jam up glaze for wild meats as well. We've already tried it on pork.
The recipe shown makes a jam up glaze for wild meats as well. We've already tried it on pork.
You don't water bath the jams after filling. You still get good sealing?
The most important aspect of this signature line is that you don't realize it doesn't say anything significant until you are done reading it & then it is too late to stop reading it....
We did it both ways, got a good seal without, but much faster gelling with. We gave our second batch a 10 minute water bath (5 cases). The water bath used was immersing the finished product (filled jars with lids on and tightened) in a pot of boiling water.Originally Posted by S2D
One tree (navel oranges) ended up producing 12 cases (144 jars) of product in the end.
Last edited by flagold; 11-30-2011 at 09:27 AM.
So do you need my address or do you have it?
Posting Permissions
Reply With Quote
Bookmarks