re: Canning Jelly

I have made jelly for many many years and my mother before me and no one I know ever cans the jelly in boiling water bath. I put the jelly in steralized jars and put the seal on and when it is sealed, it is put away. I have never heard of such a thing as processing jelly in a canner.

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Editor's note:

QUALITY FOR KEEPS: JAM AND JELLY BASICS

Don't seal it with a kiss - Use the right lids and procedures to prevent spoilage.

Even though sugar helps preserve sweet spreads, molds can still grow on the surface of these products unless they are heat-processed. It is not a safe practice to scrape the mold off the surface of sweet spreads and use what's left in the jar. Poisons called mycotoxins - known to cause cancer in animals - have been found in some jars of jelly with surface mold growth. The effects of mycotoxins on humans are still being researched, so you should discard any sweet spread containing mold without tasting or sniffing it.

Paraffin or wax seals don't prevent mold growth and are no longer recommended for sealing any sweet spread, including jelly.

To prevent mold growth and to keep good flavor and color, pour hot sweet spreads into sterilized jars; leave 1/4-inch headspace. Seal with two-piece lids, and process as directed:

All jellies and jams with or without added pectin:
Pack style: hot
Jar size: 1/2 pints or pints
Process time in a water bath canner:
5 minutes at 0 to 1,000 feet in altitude
10 minutes at 1,001 to 6,000 feet in altitude

Be sure to use the processing time recommended for your altitude.

Source: University of Missouri Extension Service