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In article , Melba's
Jammin' at wrote on 1/13/05 21:25:

> In article >,
> Melba's Jammin' > wrote:
> (snippage of other necessary equipment)
>> each); a couple glass measuring cups, as well as a dry-measure cup (I
>> like 1- and 2-quart glass measures); a large bowl to contain your
>> -Barb
>
> I forgot to mention why I have the 2-quart glass pitcher. I pour the
> product from the hot preserving pan into the 2-quart glass pitcher (it's
> rare that it is not large enough to contain all); pouring from that
> pitcher to fill the jars is very much easier for me than using a ladle
> (for which I also forgot to mention the need). So, I cook, pour, and
> pour.

Barb,

When my mother made plum jam, after she poured in the product (her "canning
funnel" was a conical plastic cereal bowl whose bottom was cut off), she'd
pour melted wax over the top to seal the product from air, then close and
"boil seal" the jars. Is the wax necessary, or could I omit that step?

Incidentally, since my mother has the Tilia Foodsaver with a canning
accessory, I could borrow that to evacuate the remaining air from the jar,
and then used the boiling process to secure it, no?

Dieter Zakas