In article .com>,
"Sindir" > wrote:

> My jams/jellies have always turned out runny. The first batch was
> strawberry rhubarb and I didn't realize that measurements needed to be
> exact. I winged it on how much fruit I added. My plum jelly didn't
> turn out because I mis-read the instructions and basically doubled the
> juice portion, but not the pectin or the sugar portions. Didn't
> realize it until I had tried to re-make it and it didn't turn out much
> better that time.
>
> For my pickles, I used Ball's package for dill pickles, but I have a
> recipe from my aunt that I love when she makes it. I'm going to try
> that next. The pickles I made should be ready to eat this week. Can't
> wait to try them!
>
> I just ordered a canner pot with the rack in it and it comes with the
> Ball Blue Book. I can't wait to receive that!

When making jams and jellies, you're talking about science - at least
until you've some experience and an understanding of what you're doing.
That in mind, follow the "formula" very carefully. Good luck with your
pickles. If you haven't looked at the NCHFP site, have a go at it:
www.uga.edu/nchfp. Current recommendations are at least 1:1
vinegar:water.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.