Whenever this comes up in my video to watch, I'm watching. If you've ever made, pineapple jam, the old fashioned way.. Then, you can't even understand. And the taste, still good. Thanks again, for sharing this " Useful knowledge "
Stupid question, but you store this in the fridge, right? I am new to canning and just learning the basics in general, so canning without surejell always makes me a little confused. Or does one have anything to do with the other?
Kenny S. Hi. These will last at least a year and does not require refrigeration. Just follow the steps and make sure the lids are sealed. After the jars cool, press the center of the lid on each jar. If there is no give, they are sealed. Check out our other videos on jellies and jam, I can them all the same way. The suregel has nothing to do with the jars sealing. Best of luck!
I worked myself to death squeezing 10 oranges and only got 1 cup juice. My juicer was manual. Can I use store bought fresh squeezed tropicana to fill out the 2 cups?
@@useful.knowledge That's great! I will be watching for it! I'm making blackberry jam today using your method. My husband is nervous because I have always water bath canned before now.
FosterChicken. We have a blackberry jam video on our channel. Best of luck on making the jam. Also, if it make you more comfortable, you can still water bath. I just never have. The key is to get the jars out of the oven, quickly fill them, put on the lid, and flip them over. I try to get them filled and lids on within about 3-5 minutes.
@@useful.knowledge I KNOW! I watched it yesterday. I am anxious to try this method. It will make canning jams much easier. Thanks so much. (my name is Diana, BTW.
Hi. You can put it back in a pot, add some water (1-2 tsp) per 8oz jelly jar. Bring back up to a boil and re-can in clean jars with new lids. It does happen even to folks that have done it for years.
So is there any way I can make this without the sugar? I just can't see eating all that sugar. I can't see putting sugar in it at all. I think it would work. Its probably call something else like fruit spread.
Please,please,please don’t try to sterilize preserving jars in the oven. The heat isn’t the right type and ovens do not maintain a constant temperature (doesn’t matter if it’s a GE or a Wolf). Just boil the jars in a Dutch oven for 10 minutes. Also, jar manufacturers recommend NOT sterilizing the lids. Holding them in very warm water is enough. Boiling could ruin the latex seal.
Haha. What in world are you talking about? I promise those jars have never cared how I heated them up (oven or boiling). It’s also for heating them up so that the hot jam or jelly doesn’t crack the jars due to the shock of change in temp. Glass doesn’t melt until we’ll over 1000 degrees so it really doesn’t care about 250 F. I’ve never ever in 20 years had a jar crack in the oven. Also, I’m heating the lids up not boiling them.
The people, do you know that canned pineapple is already enough sugar? It is enough to evaporate excess water. But, in fact, jam are cooking their fresh fruit or vegetables?
