I want to make maybe 3 half pints of different kinds of preserves.
Most of the recipes I have found in the Ball book, for example, make
way too much for me.

Am I wishing for the moon or does anybody have good ideas/recipes I
can use. I want to be safe etc so I didn't want to just start halving
or quartering the ingredients to suit my needs.

wrote in message
...
I want to make maybe 3 half pints of different kinds of preserves.
Most of the recipes I have found in the Ball book, for example, make
way too much for me.

Am I wishing for the moon or does anybody have good ideas/recipes I
can use. I want to be safe etc so I didn't want to just start halving
or quartering the ingredients to suit my needs.

Many recipes can be prepared in smaller quantities, so that a recipe for jam
that makes 6 half-pints can be cut in half to make 3.

A book you might want to check out is _The Complete Book of Small-Batch
Preserving: Over 300 Recipes to Use Year-Round" by Ellie Topp and Margaret
Howard. Your library may have it, and it's available at amazon.com (and I'm
sure many other places).

I've made a couple of recipes from the book and they were very good.

Anny

In article ,
wrote:

I want to make maybe 3 half pints of different kinds of preserves.
Most of the recipes I have found in the Ball book, for example, make
way too much for me.

Am I wishing for the moon or does anybody have good ideas/recipes I
can use. I want to be safe etc so I didn't want to just start halving
or quartering the ingredients to suit my needs.


No reason not to halve those recipes. A pouch of liquid pectin (3
ounces) is the equivalent of about 1/3 cup.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

On Fri, 16 May 2008 21:58:12 -0500, Melba's Jammin'
wrote:

In article ,
wrote:

I want to make maybe 3 half pints of different kinds of preserves.
Most of the recipes I have found in the Ball book, for example, make
way too much for me.

Am I wishing for the moon or does anybody have good ideas/recipes I
can use. I want to be safe etc so I didn't want to just start halving
or quartering the ingredients to suit my needs.


No reason not to halve those recipes. A pouch of liquid pectin (3
ounces) is the equivalent of about 1/3 cup.

Thanks very much!! I didn't want to poison my self. yet.

On Fri, 16 May 2008 14:01:57 -0500, "Anny Middon"
wrote:


Many recipes can be prepared in smaller quantities, so that a recipe for jam
that makes 6 half-pints can be cut in half to make 3.

A book you might want to check out is _The Complete Book of Small-Batch
Preserving: Over 300 Recipes to Use Year-Round" by Ellie Topp and Margaret
Howard. Your library may have it, and it's available at amazon.com (and I'm
sure many other places).

I've made a couple of recipes from the book and they were very good.

Anny

thanks for the book suggestion. I looked it up on amazon and it looks
like it would be great for me.

Thanks again for your help!

snow

wrot

A book you might want to check out is _The Complete Book of Small-Batch
Preserving: Over 300 Recipes to Use Year-Round" by Ellie Topp and Margaret
Howard. Your library may have it, and it's available at amazon.com (and
I'm
sure many other places).

I got this one too on the recommendation. I want to branch out a bit on
this but do not have the gear for larger batches. I do have a small
pressure cooker for canning, sized more for pint jars than larger ones. Not
big enough really for tomato needs but would be suitable for jelly/jam sorts
or small pickle batches.

I'm currently price checking for suitable jars.

My plans are pretty simple. A few jellies or jams for gift purposes and a
few for home use.

cshenk wrote:
wrot

A book you might want to check out is _The Complete Book of Small-Batch
Preserving: Over 300 Recipes to Use Year-Round" by Ellie Topp and Margaret
Howard. Your library may have it, and it's available at amazon.com (and
I'm
sure many other places).

I got this one too on the recommendation. I want to branch out a bit on
this but do not have the gear for larger batches. I do have a small
pressure cooker for canning, sized more for pint jars than larger ones. Not
big enough really for tomato needs but would be suitable for jelly/jam sorts
or small pickle batches.

I'm currently price checking for suitable jars.

My plans are pretty simple. A few jellies or jams for gift purposes and a
few for home use.


All you really need, as Barb has already pointed out, for jams, jellies,
and pickles, is a good sized stock pot. I have the BWB kettle that I use
for multiple batches but for one off small jar batches I use an old
enamel ware stock pot, two gallon size. I did find a chromed metal rack
in my "junk" pile that fits nearly perfectly to keep jars off the bottom
of the pot.

In article ,
wrote:

On Fri, 16 May 2008 21:58:12 -0500, Melba's Jammin'
wrote:

In article ,
wrote:

I want to make maybe 3 half pints of different kinds of preserves.
Most of the recipes I have found in the Ball book, for example, make
way too much for me.

Am I wishing for the moon or does anybody have good ideas/recipes I
can use. I want to be safe etc so I didn't want to just start halving
or quartering the ingredients to suit my needs.


No reason not to halve those recipes. A pouch of liquid pectin (3
ounces) is the equivalent of about 1/3 cup.

Thanks very much!! I didn't want to poison my self. yet.

Yeah, wait a while. ;-)
What is it that made you think you'd do harm to yourself (if not others)
by halving a recipe? I'm curious. Fear of canning?

--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

In article ,
"cshenk" wrote:
I got this one too on the recommendation. I want to branch out a bit on
this but do not have the gear for larger batches. I do have a small
pressure cooker for canning,

Pressure cooker or pressure canner? I believe the minimum size to be
considered safe and suitable for canning is 8 quarts (again, not eight
quart jars, but 8 quarts by volume of contents).

I'm currently price checking for suitable jars.

I've been picking up half pint jars at a local thrift shop for $.32 each
‹ sometimes with, sometimes without the ring.

My plans are pretty simple. A few jellies or jams for gift purposes and a
few for home use.

I like the Ball/Kerr 4-oz jars for gifts but those little suckers are
more expensive by at least a buck than the half pint jars. Bums.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

On Sun, 18 May 2008 20:42:35 -0500, Melba's Jammin'
wrote:

In article ,
wrote:

On Fri, 16 May 2008 21:58:12 -0500, Melba's Jammin'
wrote:

In article ,
wrote:

I want to make maybe 3 half pints of different kinds of preserves.
Most of the recipes I have found in the Ball book, for example, make
way too much for me.

Am I wishing for the moon or does anybody have good ideas/recipes I
can use. I want to be safe etc so I didn't want to just start halving
or quartering the ingredients to suit my needs.


No reason not to halve those recipes. A pouch of liquid pectin (3
ounces) is the equivalent of about 1/3 cup.

Thanks very much!! I didn't want to poison my self. yet.

Yeah, wait a while. ;-)
What is it that made you think you'd do harm to yourself (if not others)
by halving a recipe? I'm curious. Fear of canning?

Fear of canning - yep, and I come from a long line of canners. I
think I just got over it. You should see the 4 little jars of
Strawberries on Top preserves I just made. They are cooling on my
counter top, and are gorgeous if I do say so. Lids sealed up and
everything. I didn't have a rack so I cut up a very heavy foil broiler
pan to fit the bottom of the pot and put some holes in it. Worked
great.

Next up - Lemon and Ginger Marmalade. Yum. Basil, mint jellies from
the herb garden this summer.... lavender? Hmmm.... Anybody have a TNT
ginger syrup recipe? I love ginger anything.

Thanks for the advice, I'd have wussed out without it! I'm all puffed
up, LOL!!!

wrote:
On Sun, 18 May 2008 20:42:35 -0500, Melba's Jammin'
wrote:

In article ,
wrote:

On Fri, 16 May 2008 21:58:12 -0500, Melba's Jammin'
wrote:

In article ,
wrote:

I want to make maybe 3 half pints of different kinds of preserves.
Most of the recipes I have found in the Ball book, for example, make
way too much for me.

Am I wishing for the moon or does anybody have good ideas/recipes I
can use. I want to be safe etc so I didn't want to just start halving
or quartering the ingredients to suit my needs.

No reason not to halve those recipes. A pouch of liquid pectin (3
ounces) is the equivalent of about 1/3 cup.
Thanks very much!! I didn't want to poison my self. yet.
Yeah, wait a while. ;-)
What is it that made you think you'd do harm to yourself (if not others)
by halving a recipe? I'm curious. Fear of canning?

Fear of canning - yep, and I come from a long line of canners. I
think I just got over it. You should see the 4 little jars of
Strawberries on Top preserves I just made. They are cooling on my
counter top, and are gorgeous if I do say so. Lids sealed up and
everything. I didn't have a rack so I cut up a very heavy foil broiler
pan to fit the bottom of the pot and put some holes in it. Worked
great.

Next up - Lemon and Ginger Marmalade. Yum. Basil, mint jellies from
the herb garden this summer.... lavender? Hmmm.... Anybody have a TNT
ginger syrup recipe? I love ginger anything.

Thanks for the advice, I'd have wussed out without it! I'm all puffed
up, LOL!!!

Just remember Edrena's advice, "No canning nekkid." Some day I'm going
to ask Miz Edrena just how that came to be. LOL

sometime in the recent past George Shirley posted this:
wrote:
On Sun, 18 May 2008 20:42:35 -0500, Melba's Jammin'
wrote:

In article ,
wrote:

On Fri, 16 May 2008 21:58:12 -0500, Melba's Jammin'
wrote:

In article ,
wrote:

I want to make maybe 3 half pints of different kinds of preserves.
Most of the recipes I have found in the Ball book, for example, make
way too much for me.
Am I wishing for the moon or does anybody have good ideas/recipes I
can use. I want to be safe etc so I didn't want to just start halving
or quartering the ingredients to suit my needs.

No reason not to halve those recipes. A pouch of liquid pectin (3
ounces) is the equivalent of about 1/3 cup.
Thanks very much!! I didn't want to poison my self. yet.
Yeah, wait a while. ;-)
What is it that made you think you'd do harm to yourself (if not
others) by halving a recipe? I'm curious. Fear of canning?

Fear of canning - yep, and I come from a long line of canners. I
think I just got over it. You should see the 4 little jars of
Strawberries on Top preserves I just made. They are cooling on my
counter top, and are gorgeous if I do say so. Lids sealed up and
everything. I didn't have a rack so I cut up a very heavy foil broiler
pan to fit the bottom of the pot and put some holes in it. Worked
great.

Next up - Lemon and Ginger Marmalade. Yum. Basil, mint jellies from
the herb garden this summer.... lavender? Hmmm.... Anybody have a TNT
ginger syrup recipe? I love ginger anything.

Thanks for the advice, I'd have wussed out without it! I'm all puffed
up, LOL!!!

Just remember Edrena's advice, "No canning nekkid." Some day I'm going
to ask Miz Edrena just how that came to be. LOL
.... and you want to be careful loading the wood stove too ;-)

--
Wilson N45 W67

"George Shirley" wrote

My plans are pretty simple. A few jellies or jams for gift purposes and
a few for home use.

All you really need, as Barb has already pointed out, for jams, jellies,
and pickles, is a good sized stock pot. I have the BWB kettle that I use
for multiple batches but for one off small jar batches I use an old enamel
ware stock pot, two gallon size. I did find a chromed metal rack in my
"junk" pile that fits nearly perfectly to keep jars off the bottom of the
pot.

Yes, but I happen to have a pressure canner too, just a small one. Got it
ages ago at a yard sale. I dont have a rack for it, but was looking over
pictures of them and see how to make some simple sorts out of gear I have
here handy. Mostly my small projects have been BWB sorts.

"Melba's Jammin'" wrote

I got this one too on the recommendation. I want to branch out a bit on
this but do not have the gear for larger batches. I do have a small
pressure cooker for canning,

Pressure cooker or pressure canner? I believe the minimum size to be
considered safe and suitable for canning is 8 quarts (again, not eight
quart jars, but 8 quarts by volume of contents).

Supposed to do either according to the book (lost long since) but smaller
jars. Pint ones made for pressure canning from what I recall. Believe the
unit is 6 quarts so I'll do some checking before trying to use it. Besides,
it's been stored a long time and there some seals along it that probably
have to be replaced. I've used the unit more as a largeish stock pot (which
is what I got it for).

I'm currently price checking for suitable jars.

I've been picking up half pint jars at a local thrift shop for $.32 each
sometimes with, sometimes without the ring.

Not bad! I never reuse the lids here. They arent very expensive and the
seals may go if reused, or so I've been told. I'm the small operation sort
so it' more of a hobby thing.

My plans are pretty simple. A few jellies or jams for gift purposes and
a
few for home use.

I like the Ball/Kerr 4-oz jars for gifts but those little suckers are
more expensive by at least a buck than the half pint jars. Bums.

Yeah, I know. 1/2 pint seems what I've normally gone with.

cshenk wrote:
"George Shirley" wrote

My plans are pretty simple. A few jellies or jams for gift purposes and
a few for home use.

All you really need, as Barb has already pointed out, for jams, jellies,
and pickles, is a good sized stock pot. I have the BWB kettle that I use
for multiple batches but for one off small jar batches I use an old enamel
ware stock pot, two gallon size. I did find a chromed metal rack in my
"junk" pile that fits nearly perfectly to keep jars off the bottom of the
pot.

Yes, but I happen to have a pressure canner too, just a small one. Got it
ages ago at a yard sale. I dont have a rack for it, but was looking over
pictures of them and see how to make some simple sorts out of gear I have
here handy. Mostly my small projects have been BWB sorts.


Easiest way to make a rack is to tie jar rings together with twist ties,
make it big enough to cover the bottom of your canner. HTH