I'm planning on making some Elderberry jam in those little 4 oz jars
as gifts. My concern is my largest pot for the waterbath won't hold
all of them at once. I've never seen any reccomendations for how to
split processing of a batch - I'm sure someone here has done it
though.

--Mickey

Mickey wrote:

> I'm planning on making some Elderberry jam in those little 4 oz jars
> as gifts. My concern is my largest pot for the waterbath won't hold
> all of them at once. I've never seen any reccomendations for how to
> split processing of a batch - I'm sure someone here has done it
> though.

You might be able to set a cake rack on the lower jars and make a second
row. Try to set the jars staggered, not one right atop another. Or -
fill your jars with jam, cap and let'm set on the counter while you
process the others. This will wait for 1/2 hour or so. One doesn't want
the stuff to cool too much as you will need to increase processing
time. You only need 5 minutes processing anyway for them little jars at
up to 1,000 feet altitude.
Edrena

If your stove has 4 elements you could use 3 for sterilizing in 3 pots and
the 4th for cooking the jam.

However I don't think it's necessary to boil the jars if you are using
vacuum seal ones. People have posted here that it's enough just to clean
them. An automatic dishwahser has been mentioned.

I don't have an automatic dishwasher but I also don't boil jars. I
steam them instead because it uses less electricity. A small amount of
water in a covered pot full of jars, brought to a boil, then heat turned
down to simmer and steam. I start the jars first, then start cooking (in
my case jelly), and when the jelly is ready to pour the jars are ready too.

The Joneses ) writes:
> Mickey wrote:
>
>> I'm planning on making some Elderberry jam in those little 4 oz jars
>> as gifts. My concern is my largest pot for the waterbath won't hold
>> all of them at once. I've never seen any reccomendations for how to
>> split processing of a batch - I'm sure someone here has done it
>> though.
>
> You might be able to set a cake rack on the lower jars and make a second
> row. Try to set the jars staggered, not one right atop another. Or -
> fill your jars with jam, cap and let'm set on the counter while you
> process the others. This will wait for 1/2 hour or so. One doesn't want
> the stuff to cool too much as you will need to increase processing
> time. You only need 5 minutes processing anyway for them little jars at
> up to 1,000 feet altitude.
> Edrena
>
>


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In article >, (Mickey) wrote:
>I'm planning on making some Elderberry jam in those little 4 oz jars
>as gifts. My concern is my largest pot for the waterbath won't hold
>all of them at once. I've never seen any reccomendations for how to
>split processing of a batch - I'm sure someone here has done it
>though.

Jam reaches a BP that is much higher than water, so you don't really need to go
through that step. Invert the jars as soon as they come out, and turn them
rightside up after 15 minutes. That will do a better job of sterlizing around
the seal than any BWB.

For the jars themselves, you just need them clean. It's not like a low acid
food where something deadly will grow that you can't detect.

Woods

Woodswun wrote:
> In article >, (Mickey) wrote:
>
>>I'm planning on making some Elderberry jam in those little 4 oz jars
>>as gifts. My concern is my largest pot for the waterbath won't hold
>>all of them at once. I've never seen any reccomendations for how to
>>split processing of a batch - I'm sure someone here has done it
>>though.
>
>
> Jam reaches a BP that is much higher than water, so you don't really need to go
> through that step. Invert the jars as soon as they come out, and turn them
> rightside up after 15 minutes. That will do a better job of sterlizing around
> the seal than any BWB.
>
> For the jars themselves, you just need them clean. It's not like a low acid
> food where something deadly will grow that you can't detect.
>
> Woods
>
That is no longer a recommended method by pectin manufacturers or the
United States Department of Agriculture. The boiling water bath is the
approved method for long term storage and for food safety. You can do
what you want but most of now follow the USDA recommendations. See the
FAQ for more information, a Google search on this newsgroup will find it.

George

In article >,
(Mickey) wrote:

> I'm planning on making some Elderberry jam in those little 4 oz jars
> as gifts. My concern is my largest pot for the waterbath won't hold
> all of them at once. I've never seen any reccomendations for how to
> split processing of a batch - I'm sure someone here has done it
> though.
>
> --Mickey

I just put up some berry-chipotle relish in the little (4 oz) jars last
night. A cake rack on top of the first layer separated the two layers
of jars. Worked great.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >,
(Mickey) wrote:

> I'm planning on making some Elderberry jam in those little 4 oz jars
> as gifts. My concern is my largest pot for the waterbath won't hold
> all of them at once. I've never seen any reccomendations for how to
> split processing of a batch - I'm sure someone here has done it
> though.
>
> --Mickey

I just put up some berry-chipotle relish in the little (4 oz) jars last
night. A cake rack on top of the first layer separated the two layers
of jars. Worked great.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.