Reader’s Questions

{ 4 comments… read them below or add one }

evelyn July 28, 2013 at 3:03 pm

how do you know how long to leave things in the hot water bath? is their a book to tell you? thank you

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Jenn @ Frugal Upstate September 30, 2013 at 12:53 pm

The Ball Canning Book or the website for the National Center for Food Preservation ( http://nchfp.uga.edu/ ) had information for all the different types of canning!

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Helen Webb March 29, 2014 at 1:26 pm

Is it safe to “hot water process” jams that contain jello ?
I read an article that stated, the gelatin in Jello is a protein source
and must be “pressure canned.”
Please I need a safe answer. I don’t want to kill the family with botulism.
Thank you.

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Jenn @ Frugal Upstate March 29, 2014 at 5:36 pm

In the past I was always told the jello or gelatain was not safe to use in jam recipes–however when I went to look for a link I found TWO examples in the National Center for Home Food Preservation website that uses gelatain: http://nchfp.uga.edu/how/can_07/strawberry_fig_preserves.html and http://nchfp.uga.edu/publications/uga/JelliesWithoutSugar.pdf

The real question is–what recipe are you using? If you use one (like those linked to above) from an approved source then you can be certain that you are creating a safe product.

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