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re: canning jelly

Misc.
I know some people don't process their jams and jellies, but it should be done to prevent molds and fermentation and to cause a true vacuum seal. If you just allow them to seal, you get a weaker seal. It also kills bacteria on and in the jars and lids. It used to be thought that the mold was harmless, but they have found that it does cause toxins that lead to various cancers.

MsgID: 206236
Shared by: Linda Lou,WA
In reply to: re: Canning Jelly
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: peach pit jelly
  Ruth Allen, Budd Lake, NJ
2 Recipe(tried): Canning Jelly - Processing Times
  Linda Lou,WA
3 re: Canning Jelly
  Bev, KS
4 re: canning jelly
  Linda Lou,WA
5 ISO: Regarding canning jelly iso
  Pat Patton, Minnesota
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