This may be of some help.
I have a book on home preserving which says in the event that if=20
you don't have a "jelly bag" try improvising with a very clean piece of =
fine=20
material ( cotton) laid over a large nylon (not metal) sieve.
Stephen.=20
Do you have a liquidiser?
=20
"Matt Shepherd" wrote in message =
om...
Long story short: I live in Sherbrooke, Quebec, where apparently
nobody does any home canning. At the very least, I can't find any
stores that sell jelly-making equipment, the local wine equipment
store doesn't stock anything but kit stuff, and I don't feel like
making the 45-minute trek out to Wal-Mart.

So I tried making a "jelly bag" out of cotton cheesecloth to make a
pear wine with, and it has completely disintegrated. I now have a soup
consisting of pear chunks, chopped golden raisins, small bolts of
soggy cheesecloth and fermenting yeast.

Question A: if I wait the requisite week to get the flavour out, then
transfer to a second primary, would straining through my last
remaining piece of cheesecloth harm anything in any way?

Question B: Is there any great danger in just letting everything float
in the mix for the week until then?

Question C: Any good online resources for ordering &?%$ vinyl jelly
bags? I'm sick of trying to explain the process to 18-year-old
Francophone store clerks who think that jelly is magically born when
two jars of jelly love each other very, very much...


Thanks,=20

Matt
www.man-man.org