The Joneses wrote:
"cshenk" wrote in message
...
"The Joneses" wrote

If you get a chance, call around to local drug stores or better yet,
Jewish, Mediterranean or Middle Eastern ethnic groceries to find citric
acid (sour salt). One has to use so little of it (!) and it has little
taste (just sour).
Humm! Local 'Star of Israel' place here. How much citric acid per quart?

Good luck, and let us know how you do. Have your read some of our posts
about letting the jars rest in the water with the heat turned off after
the timing is done for about 5 min or so? Reduces chances of cracking
jar. And don't can nekkid.
Hehehe wasnt planning to can nekkid and no, I'm new here so havent seen
the earlier posts much.

My next project will be to remind myself how to make some of th simple
jellies I did years ago. Used the pectin pouches and had nice home
stuff.

I haven't bwb canned tomato products without a recipe. You have to look up
the correct data yerownself by using USDA approved recipes (or method) or
using a calibrated test meter. Checking latest edition canning books outa
the liberry, or emailing your County Extension Agent will get some good
recipes. Leetle work for good health for self & loved ones. There, all
that's proper. The sour salt from the Jeruselem Grocery was the cheapest in
my city. Drug store wanted to special order.....
The USDA and our experience shows that leaving the jars in the water for a
bit equalizes the pressures/temps and there is less a chance of cooler air
causing the hot jars to explode. Hence the canning with at least an apron
on. And not barefoot either. Sooner or later y'all might have an exploder,
or knock a jar enough to crack it.
We've shared some dandy jam/jelly stuff here, would do you good to google
recipes from just this group for the past couple years. Not really all that
many, unlike the rest of the web, but ours have been tested and we mostly
use USDA approved methods. My favorites were the triple apricot jam (I
adapted that one cause I only had part of the stuff - I called it Apricot
Squared), an apricot pineapple one, a few combination spreads with nuts or
chiles from Minnesota, not to mention Boozeberry Jam.
I'm making a fresh batch of Bob Baron's apricot pineapple jam tomorrow,
it has become a favorite of mine and also for the descendants.
Pickle talk otoh, makes me high from the vinegar fumes, so we'll leave
that for another chat.
Edrena, faithful disciple of St. Vinaigrette
Holy Order of the Sacred Sisters & Brothers of St. Pectina of Jella
(HOSS&BSPJ) (a wholly non-partisan, seriously silly group)

George, Father Inquisitor, HOSSPOJ