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ISO: gelatin jellies/jams

Misc.
Making diabetic jellies/jams for a friend; using gelatin to hold down expense. Lost "Stocking Up" while moving.

How long do I process these jellies and jams in the pressure canner per half pint and/or per pint?

Doing grapes now, figs will follow, if that makes any difference. Thanks!
MsgID: 207115
Shared by: thrifty, Georgia
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: gelatin jellies/jams
  thrifty, Georgia
2 re: processing jelly
  Linda Lou,WA
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