I sorted out my pot issues last night and am the proud owner of 6 jars of Rhubarb Pineapple jam.
Because I don't have a canning rack, I needed something to keep the jars off the bottom of the pot while I "processed" them (i.e. boiled the full jars to keep nasty germs from growing in the jam). My cooling racks for cookies were too large for the pot. After "studying" the problem last night, I realized that I could use a small Madeleine-type cookie pan to keep the jars off the bottom.
At 9:30pm, I set up the kitchen for jam making and two hours later, I removed my processed cans of Rhubarb Pineapple jam from the pot of boiling water, turned off the stove and went to bed.
I had just shut my eyes when I heard, from the kitchen, the distinct "POP!" of the snap lid sealing.
Success!
mmmm...... sounds yummy, I'm glad you found a way to make it work.
ReplyDeleteThat little pop is one of my favourite sounds. I love to listen from a comfy spot in the next room, counting the little pops and feeling a thrill of self-satisfaction with each one.
ReplyDeleteBefore I got a real kettle with a rack I used to process my jars in a big stock pot with nothing underneath them. It's not supposed to be all that safe but I only once ever had the bottom break out of a jar (a litre jar of cherries packed in syrup, and it was actually kind of exciting when I lifted the jar out and down went all the cherries back into the processing water, schlooooop!).
Yum. How much rhubarb did you need for that many jars of jam? I have an out of control plant in the backyard. I might have to wrestle the ants for it, but I'm up for the challenge.
ReplyDeleteOh how lovely.
ReplyDeleteI must learn how to make jam. It's very domestic.
Rhubarb pineapple! Yummy!
ReplyDeleteIt amuses me that you have a Madeleine-type cookie pan... yet have no canning pot. :-)
ReplyDeleteLee Valley has very nice stainless ones. Also, check out the yard sales etc.
Rhubarb pineapple... *gulp*
ReplyDeleteOh my.