sealing with paraffin
Misc. Sealing jams and jellies with paraffin is no longer recommended for safety reasons by the USDA. It will allow molds to grow. All jams and jellies need to be water bath canned for storage, unless just made and refrigerated to be eaten within a few weeks. They may also be frozen.
Editor's note:
Thank you so much as always Linda Lou! - Betsy
Editor's note:
Thank you so much as always Linda Lou! - Betsy
MsgID: 204338
Shared by: Linda Lou,Wa
In reply to: ISO: Unique Jam, Jellies, Butters, Marmalades
Board: Canning and Preserving at Recipelink.com
Shared by: Linda Lou,Wa
In reply to: ISO: Unique Jam, Jellies, Butters, Marmalades
Board: Canning and Preserving at Recipelink.com
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