View Single Post
  #18 (permalink)  
Old 13-02-2008, 12:19 PM posted to rec.food.preserving
Ophelia[_4_]
external usenet poster
 
Posts: 1,964
Default Marmalade; why so much water ?

Kathi Jones wrote:
"Ophelia" wrote in message
...
George Shirley wrote:
I just want to be sure I got this right. Because you sterilize the
jars before using, there is no BWB processing, right?
Boy, oh boy, I sure hope she is. I sterilize my jars before using
and then BWB process. That is generally what is called for.


Here in UK it is not usual to BWB jars with jam or marmalade and I
have never done so.

Here are recipes from one of our well known food writers

http://www.deliaonline.com/recipes/d...e,1047,RC.html

http://www.deliaonline.com/recipes/t...e,1223,RC.html

http://www.deliaonline.com/recipes/h...e,1056,RC.html


(shudder) yep, you still have recipes that say to use waxed
disks....do you actually use those?


Yes, sometimes I sent some to Barb and I think she was speachless

We are of course, only using them on high sugar foods.


 

Fuente De - Mortgage Calculator - Credit Cards - Loan - Mortgage Calculator