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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
MsgID: 204338
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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Reviews and Replies:
1
  Kris Balsam Lake WI
2
  Betsy at Recipelink.com
3
  Betsy at Recipelink.com
4
  Betsy at Recipelink.com
5
  Betsy at Recipelink.com
6
  Betsy at Recipelink.com
7
  Betsy at Recipelink.com
8
  Betsy at Recipelink.com
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  Betsy at Recipelink.com
10
  Betsy at Recipelink.com
11
  Betsy at Recipelink.com
12
  Betsy at Recipelink.com
13
  Betsy at Recipelink.com
14
  Betsy at Recipelink.com
15
  Betsy at Recipelink.com
16
  Betsy at Recipelink.com
17
  Betsy at Recipelink.com
18
  Betsy at Recipelink.com
19
  Betsy at Recipelink.com
20
  Betsy at Recipelink.com
21
  Betsy at Recipelink.com
22
  Betsy at Recipelink.com
23
  Betsy at Recipelink.com
24
  Betsy at Recipelink.com
25
  Betsy at Recipelink.com
26
  Betsy at Recipelink.com
27
  Betsy at Recipelink.com
28
  Betsy at Recipelink.com
29
  Betsy at Recipelink.com
30
  Betsy at Recipelink.com
31
  Linda Lou,Wa
32
  Kris Balsam Lake WI
33
  Gladys/PR
34
  Poosha (with note from Betsy)
35
  Gretchen,Ca
36
  Poosha
37
  Sandy, Oregon
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