In article >,
Gail > wrote:
> 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
I reiterate: Please remember that the ice water cooling is at your own
risk and is nowhere recommended or discussed (to my knowledge) on any
reliable site for *home* food preservers. It came to me from a food
scientist with intimate knowledge and experience making spreads for
commercial distribution.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished