ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: canning Jam without a canner

Misc.
I don't have a formal canner, but I've been making jam for years. I have a rack from an old, defunct pressure cooker that I put in the bottom of a 16 qt. stock pot. That's my boiling water canner. I've also used a round cake rack in the bottom. It works fine. As long as the jars don't directly touch the bottom of the pot, you should be fine.
MsgID: 205463
Shared by: Sally, Almont MI
In reply to: ISO: How do I make cooked peach jam without a...
Board: Canning and Preserving at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: How do I make cooked peach jam without a canner? (nt)
  Sue, Salida, Colorado
2 re: Canning Jam
  Linda Lou, Wa
3 re: canning Jam without a canner
  Sally, Almont MI
ADVERTISEMENT
Random Recipes
  • Cookie Salad
  • We called it cookie salad. Take keebler cookies.. the stripped chocolate kind and crumble them up. The next step is to drain some mandarin oranges. Then make some whip cream, or just use cool whip. Just use the force a...
  • Canadian Baked Eggs (using Canadian bacon)
  • CANADIAN BAKED EGGS 6 slices Canadian bacon 12 eggs 2 1/4 cups shredded fat-free cheddar cheese 1 Tbsp. finely chopped fresh parsley (for garnish) Ground black pepper Preheat oven to 325 degrees F. Line bottom of 6...
  • Citrus Drink (Carnation Nonfat Dry Milk, 1975)
  • CITRUS DRINK 1/2 cup whole milk 1/2 cup cold liquid Carnation Instant Milk 1/2 cup cold orange juice 1 teaspoon sugar 1/4 teaspoon vanilla Combine whole milk, liquid instant milk, orange juice, sugar and vanilla. Sti...
  • El Pollo Loco Chicken - copycat recipe
  • EL POLLO LOCO CHICKEN (copycat recipe) 1 cup white vinegar 1 cup olive oil 1/2 cup white wine 1 tbsp oregano 1 tsp thyme 3 or 4 large cloves garlic, crushed 1 1/2 tsp Tabasco sauce 2 whole chickens, each cut in half ...
  • Moorish Kebabs (Pinchos Morunos)
  • MOORISH KEBABS (PINCHOS MORUNOS) Source: Toronto Star Newspaper (Star-Tested * Original) "The Moorish occupation of Spain from the 8th to 15th centuries left its mark on Spanish cuisine, especially in Andalusia. Thes...
ADVERTISEMENT
  • Yogurt Potato Scallop (using a SaladShooter)
  • YOGURT POTATO SCALLOP "A dish for all seasons -- and tastes! Make it with either white or sweet potatoes or a combination of the two. Then select the perfect seasoning mix to compliment your meal." 2 pounds potatoes,...
  • Braciole (crock pot) (Rival, 1975)
  • BRACIOLE 1 (2 1/2 lb.) round steak, 1/4 to 1/2 inch thick 1/2 lb. bulk Italian sausage 1 tablespoon dried parsley flakes 1 1/2 teaspoons leaf oregano, divided use 2 small cloves garlic, minced 1 large onion, finely ch...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: canning Jam without a canner
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!