View Single Post
  #41 (permalink)  
Old 25-03-2008, 09:42 PM posted to rec.food.preserving
Kathi Jones
external usenet poster
 
Posts: 405
Default Marmalade; why so much water ?


"The Joneses" wrote in message
. net...

"Kathi Jones" wrote in message
...

(clipped)

ohmygosh! so, not to say 'me too me too' but I do exactly the same as
George! The jam filled jars are gonna go in to the canner, so why not
take the empty jars out of it? And y'know what I do with the boiling
water that has to be poured out of the sterilized jars? I pour it on the
lids! Yup! The boiling water from the sterilized jars goes on to the 2
piece lids (they are in a pot of their own)- thereby heating them up and
softening the compound.
Kathi


I've been drying 'shrooms lately, and storing in mason jars sealed by
vacuum suck'em'upper dealy. Was difficult to warm lids slightly to get
nice seal without a drop of water in the atmosphere which the 'shrooms
will eat up like a treat, then spoil. I figgered out! I lay the clean dry
lids on the coffeemaker warmer for a few mins. Worked like charm!
Edrena



VERY clever Edrena!!!





 

Mortgage Calculator - Car Loan - Mortgages - Free Ringtones - Loans