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Question on Food Storage
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<blockquote data-quote="KTMom91" data-source="post: 447740" data-attributes="member: 4040"><p>You need some kind of a rack to keep the jars from touching the bottom of the pan while the water's boiling, or they could shatter. The kit Hubby got me was about $30 at Target. Using the big spaghetti pan made me nervous that the jars would break. Boiling water canning is just that; processing the jars in boiling water for how ever many minutes until the jars seal...that's what I've been doing.</p><p></p><p>If you're freezing fruit etc to use later, I suggest measuring and marking the bags. I have several 1 cup bags of persimmon pulp (for cookies or bread) and 2 1/2 cups of apricot...need another cup to make another batch of jam.</p><p></p><p>I think Janet had a great recipe for greens...or maybe it was everywoman. It was one of those Southern ladies, anyway!</p></blockquote><p></p>
[QUOTE="KTMom91, post: 447740, member: 4040"] You need some kind of a rack to keep the jars from touching the bottom of the pan while the water's boiling, or they could shatter. The kit Hubby got me was about $30 at Target. Using the big spaghetti pan made me nervous that the jars would break. Boiling water canning is just that; processing the jars in boiling water for how ever many minutes until the jars seal...that's what I've been doing. If you're freezing fruit etc to use later, I suggest measuring and marking the bags. I have several 1 cup bags of persimmon pulp (for cookies or bread) and 2 1/2 cups of apricot...need another cup to make another batch of jam. I think Janet had a great recipe for greens...or maybe it was everywoman. It was one of those Southern ladies, anyway! [/QUOTE]
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