Melba's Jammin' wrote:
> In article >,
> Gail > wrote:
>
>> I've made this before (recipe link below) and it turned out great
>> following the recipe. I'd like to do it in pint jars instead of 1/2 pint.
>> I could save on lids etc.
>> I would get 3 pints from this recipe. How long would I need to BWB for
>> pints? Would it set in pint jars?
>>
>> SURE.JELLŪ Hot Pepper Jelly
>>
>> http://www.kraftfoods.com/kf/recipes...lly-51962.aspx
>>
>> Thanks,
>> Gail
>
> Try it. I'd probably process it for 5-10 minutes since the main point
> in processing the sweet spreads is to destroy airborne spores that might
> have landed on the inside of the lid. People used to can jam in pint
> jars all the time; made more sense to put up a pint than a half pint if
> you had a large family.
>
> A tip for your own discretion: Quick cooling speeds the set and helps
> retain a fresher color. After the jars have been out of the BWB for
> maybe 5-10 minutes (have cooled a bit), place them in a container of ice
> water for 20-30 minutes.
>
> When a small company in Duluth was manufacturing the Gedney State Fair
> line of preserves, I watched my Peach-Raspberry Preserves being made,
> 400 jars at a time. They did a hot fill into a cold jar (the product
> was siphoned from the cooking vat through tubing into the jar in a
> pre-determined portion), the lid applied by hand, and the jars began
> their 10-minute journey on a snaky conveyor that inverted them and then
> returned them to an upright position during that journey. Near the end
> the filled and sealed jars were blasted with 63 degree water from Lake
> Superior, the exteriors blow-dried, and the paper labels and packing
> information (laser printed) were applied at the end. Three random jars
> were pulled from each batch for QC and storage in the event that a
> consumer ever reported a problem with product; they could then sample
> one of the pulled jars for testing. It was pretty interesting.
>
> BTW, the jars weren't washed before filling, either. :-) They were
> blown clean of any loose debris with a high pressure air hose. They
> were assumed clean coming from the factory on sealed pallets and boxes.
>
> It was a very interesting experience and I don't know that I've ever
> explained it in any detail here before now.
>
> PLEASE NOTE: The ice water bath is contrary to anything you will ever
> read in any reliable website for home preserving methods.
>
> If you're not given to the ice water soak, expect the cooling and
> setting to take quite a while.
>
> FWIW.
Thanks for the detailed info, expert advice is appreciated!
I think the peppers will be ready in 3-5 days. I hope not any sooner
because I need to recover from our Canadian Thanksgiving!
Gail