Canning help, PLEASE!
Jan. 18, 2010 6:30 pm
Updated: Feb. 17, 2013 5:43 pm
So, last night's batch of marm and a batch of apple/cinnamon jelly I made before the hols, have not set up at all... syrup anyone?
I AM new to canning, and really do need some advice. Last night's fiasco, I followed a recipe to the letter, even got out the candy thermometer, to double check myself... the product is super runny, and bits of peel have all nestled on the bottom of the jars. If anyone can help me salvage this batch, I can surely use the same advice to salvage the (yummie) apple stuff!
Now, I don't have a master's degree in anything, but I'm not exactly ignorant, either... The only thing I can think of that might have messed up these two batches, is last night for sure, I cooked the final ingredients in a stockpot, WITH THE LID. Could this have messed things up? I'm thinking that perhaps in this step of the process, the product needs to "cook down" some. I simply HATE the idea of serving it ALL over ice cream... nor does putting it down the drain sound too appealing, if there is a way to salvage this stuff. If re-cooking the marm, and putting up the batch in clean jars, with new lids might help, I'm game. Too bad the lids can't be re-used, but guess that's why they sell boxes of lids, right?
I may not be a "most popular" blog, but truly am hoping that someone out there, who has been canning for more than a couple months, may be able to help me out here... I've made such a big deal about the original rec. and the sour oranges, I'm almost embarassed to admit that this batch was a total flop!
Any advice will be welcomed!
Till next time, don't "cook crazy," do the darned dishes! :-)