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

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
  • Read Replies (36)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Unique Jam, Jellies, Butters, Marmalades
  Kris Balsam Lake WI
2 Recipe: Rose Petal Jam
  Betsy at Recipelink.com
3 Recipe: Basil Jelly, Tomato-Basil Jelly, Thyme Jelly (or other herb), Pear or Peach-Ging
  Betsy at Recipelink.com
4 Recipe: Apricot-Jalapeno Jelly (using dried apricots, blender)
  Betsy at Recipelink.com
5 Recipe: Strawberry Lavender Jam, Lavender Jelly
  Betsy at Recipelink.com
6 Recipe: Garlic Jelly (2)
  Betsy at Recipelink.com
7 Recipe: Peach Preserves for Cold Mornings
  Betsy at Recipelink.com
8 Recipe: Cucumber Jam
  Betsy at Recipelink.com
9 Recipe: Fig and Ginger Jam
  Betsy at Recipelink.com
10 Recipe: Grapefruit Marmalade
  Betsy at Recipelink.com
11 Recipe: Apricot and Ginger Jam
  Betsy at Recipelink.com
12 Recipe: Champagne Jelly
  Betsy at Recipelink.com
13 Recipe: Apricot, Orange and Almond Jam
  Betsy at Recipelink.com
14 Recipe: Lemon-Strawberry Jelly
  Betsy at Recipelink.com
15 Recipe: Soft Strawberry Jam
  Betsy at Recipelink.com
16 Recipe: Horseradish Jelly
  Betsy at Recipelink.com
17 Recipe: SURE.JELL Herbed Onion Jelly
  Betsy at Recipelink.com
18 Recipe: Rhubarb-Orange Jelly
  Betsy at Recipelink.com
19 Recipe: Ginger Jelly, Ginger Marmalade, Dark Bitter Orange and Ginger Marmalade
  Betsy at Recipelink.com
20 Recipe: Peach Butter with Variations - Apricot Butter, Plum Butter, Apple Butter
  Betsy at Recipelink.com
21 Recipe: Pineapple Preserves
  Betsy at Recipelink.com
22 Recipe: Peach-Pineapple Preserves
  Betsy at Recipelink.com
23 Recipe: Pumpkin Butter
  Betsy at Recipelink.com
24 Recipe: Passion Fruit Curd
  Betsy at Recipelink.com
25 Recipe: Keep-it-Secret Marmalade (Cucumber Marmalade)
  Betsy at Recipelink.com
26 Recipe: Cranberry-Banana Jam
  Betsy at Recipelink.com
27 Recipe: Cranberry-Strawberry Jam
  Betsy at Recipelink.com
28 Recipe: Pear-Peach Jam
  Betsy at Recipelink.com
29 Recipe: Pineapple-Rhubarb Jam
  Betsy at Recipelink.com
30 Recipe: Carrot and Orange Marmalade
  Betsy at Recipelink.com
31 sealing with paraffin
  Linda Lou,Wa
32 Thank You: Thanks Betsy
  Kris Balsam Lake WI
33 I completely agree with Kris, dear Betsy. They are excellent.
  Gladys/PR
34 ISO: Strawberry Lavender Jam - just the stems
  Poosha (with note from Betsy)
35 re: Lavendar Stems
  Gretchen,Ca
36 Thank You: re: lavender stems
  Poosha
37 ISO: Apricot-Jalapeno Jelly sounds great, but how can I use fresh fruit??
  Sandy, Oregon
ADVERTISEMENT
Random Recipes
  • Cherry-Filled White Chocolate Blondies
  • CHERRY-FILLED WHITE CHOCOLATE BLONDIES 1/2 cup butter 1 (12-ounce) package white chocolate morsels, divided use 2 large eggs 1/2 cup sugar 1/2 teaspoon almond extract 1 cup all-purpose flour 1/2 teaspoon salt 1/2 cup ...
  • White Sausage Gravy - From Your Cast Iron Skillet
  • WHITE SAUSAGE GRAVY From Your Cast Iron Skillet 1/3 pound pork sausage 1/4 cup all-purpose flour 2 cups milk or half-and-half 1/2 teaspoon salt 1/2 teaspoon white pepper In a cast iron skillet over medium heat, fry t...
  • Recipes Old and New - October 2017 Daily Recipe Swap
  • Happy October! This month we'll be featuring recipes using Fall harvest fruits and vegetables, recipes for football watching food and Halloween party recipes. As usual, along with new recipe additions, I will be contin...
ADVERTISEMENT
  • Mac and Cheese (Like Noodles and Co.)
  • I think I figured out the recipe using a simple Mac and cheese recipe substituting half and half for milk and monterrey jack cheese for the cheddar. MAC AND CHEESE LIKE NOODLES AND CO. 1 lb. elbow noodles (I use crea...
  • Curtis Aikens Pineapple Upside-Down Cake
  • I've made this a few times; more work than a regular recipe for this type of cake; but well worth the effort; it is really rich in flavors. PINEAPPLE UPSIDE-DOWN CAKE (CURTIS AIKENS) 1/2 cup butter 1/2 cup brown suga...
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
  • sealing with paraffin
  • 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!