Recipe:
http://recipes.epicurean.com/recipe/...sil-jelly.html

First time making jelly. The article says "When the boil can't be stirred
down, add the pectin." What do they mean by "can't be stirred down"? Too
thick to stir?

And, how much of a cleanup horrow is this going to be, considering all the
boiled sugar? Let's assume I don't leave the kitchen to take a phone call
and let the whole mixture burn or blow up. :-)

"Dave Balderstone" > wrote in message
news:140920091923283498%dave@N_O_T_T_H_I_Sbalderst one.ca...
> In article >, JoeSpareBedroom
> > wrote:
>
>> Recipe:
>> http://recipes.epicurean.com/recipe/...sil-jelly.html
>>
>> First time making jelly. The article says "When the boil can't be stirred
>> down, add the pectin." What do they mean by "can't be stirred down"? Too
>> thick to stir?
>
> No, it means that when you stir it, the boil doesn't recede/diminish.
>

You mean, stays stuck to the sides of the pot?


>> And, how much of a cleanup horrow is this going to be, considering all
>> the
>> boiled sugar? Let's assume I don't leave the kitchen to take a phone call
>> and let the whole mixture burn or blow up. :-)
>
> If it doesn't boil over, you'll just have a sticky stove top, counter,
> and spots on the floor. A few minutes with a dishcloth and it'll all be
> good.


Swell. I went over the whole stovetop this morning until it was immaculate.
:-)

"JoeSpareBedroom" > wrote in message
...
> "Dave Balderstone" > wrote in message
> news:140920091923283498%dave@N_O_T_T_H_I_Sbalderst one.ca...
>> In article >, JoeSpareBedroom
>> > wrote:
>>
>>> Recipe:
>>> http://recipes.epicurean.com/recipe/...sil-jelly.html
>>>
>>> First time making jelly. The article says "When the boil can't be
>>> stirred
>>> down, add the pectin." What do they mean by "can't be stirred down"?
>>> Too
>>> thick to stir?
>>
>> No, it means that when you stir it, the boil doesn't recede/diminish.
>>
>
> You mean, stays stuck to the sides of the pot?
>
>
>>> And, how much of a cleanup horrow is this going to be, considering all
>>> the
>>> boiled sugar? Let's assume I don't leave the kitchen to take a phone
>>> call
>>> and let the whole mixture burn or blow up. :-)
>>
>> If it doesn't boil over, you'll just have a sticky stove top, counter,
>> and spots on the floor. A few minutes with a dishcloth and it'll all be
>> good.
>
>
> Swell. I went over the whole stovetop this morning until it was
> immaculate. :-)
One (?) of our group opinions is that one should not make jam/jelly
barefoot, with 2-legged junior or 4-legged distractions, and for heaven's
sake, don't can nikkid. And don't ask about that last one, she won't tell
you. I find it personally rewarding to have all my stuff laid out and ready
to go.
I oncet had a jar of pickles bust just as I was taking it out of the
canner (did I bounce it a bit off another jar?) and my brief tank top did
not cover enuf! No scars, thank goodness.
That boiling sugar stuff is a bit like napalm. Whether skin or steel, cool
water is good after. But sometimes, I leave the scrapings of the pot to
gauge just how it will set up, and to lick the pot iffn me or one of my
helpers deserve it, cook's treat you know. I've found that in humid weather
and/or up here at 4,000 feet, I bring my goop to a good rolling boil, no
question about stirring down the bubbles before I add the pectin. But I use
a bit of canola oil instead of butter to reduce the foaming.
Good luck!
Edrena

"The Joneses" > wrote in message
...
> "JoeSpareBedroom" > wrote in message
> ...
>> "Dave Balderstone" > wrote in message
>> news:140920091923283498%dave@N_O_T_T_H_I_Sbalderst one.ca...
>>> In article >, JoeSpareBedroom
>>> > wrote:
>>>
>>>> Recipe:
>>>> http://recipes.epicurean.com/recipe/...sil-jelly.html
>>>>
>>>> First time making jelly. The article says "When the boil can't be
>>>> stirred
>>>> down, add the pectin." What do they mean by "can't be stirred down"?
>>>> Too
>>>> thick to stir?
>>>
>>> No, it means that when you stir it, the boil doesn't recede/diminish.
>>>
>>
>> You mean, stays stuck to the sides of the pot?
>>
>>
>>>> And, how much of a cleanup horrow is this going to be, considering all
>>>> the
>>>> boiled sugar? Let's assume I don't leave the kitchen to take a phone
>>>> call
>>>> and let the whole mixture burn or blow up. :-)
>>>
>>> If it doesn't boil over, you'll just have a sticky stove top, counter,
>>> and spots on the floor. A few minutes with a dishcloth and it'll all be
>>> good.
>>
>>
>> Swell. I went over the whole stovetop this morning until it was
>> immaculate. :-)
> One (?) of our group opinions is that one should not make jam/jelly
> barefoot, with 2-legged junior or 4-legged distractions, and for heaven's
> sake, don't can nikkid. And don't ask about that last one, she won't tell
> you. I find it personally rewarding to have all my stuff laid out and
> ready to go.
> I oncet had a jar of pickles bust just as I was taking it out of the
> canner (did I bounce it a bit off another jar?) and my brief tank top did
> not cover enuf! No scars, thank goodness.
> That boiling sugar stuff is a bit like napalm. Whether skin or steel,
> cool water is good after. But sometimes, I leave the scrapings of the pot
> to gauge just how it will set up, and to lick the pot iffn me or one of my
> helpers deserve it, cook's treat you know. I've found that in humid
> weather and/or up here at 4,000 feet, I bring my goop to a good rolling
> boil, no question about stirring down the bubbles before I add the pectin.
> But I use a bit of canola oil instead of butter to reduce the foaming.
> Good luck!
> Edrena
>
>


No 4-legged anythings to worry about. I consider them to be ingredients.
Heh.

In article >,
"JoeSpareBedroom" > wrote:

> Recipe:
> http://recipes.epicurean.com/recipe/...sil-jelly.html
>
> First time making jelly. The article says "When the boil can't be stirred
> down, add the pectin." What do they mean by "can't be stirred down"? Too
> thick to stir?

No, it means a full rolling boil that, even when you stir it, is still
boiling. You can't stir it into subdued submission. "-)

Please, Joe, follow the procedures for making jelly as found at the
National Center for Home Food Preservation site,
http://www.uga.edu/nchfp, then find the info on making jelly. Read the
beginning section if you've never done any canning:
http://www.uga.edu/nchfp/how/can_home.html

Please do not seal with paraffin. Then you're talking mess.

Know also that your half bottle of pectin is a 3-ounce foil pouch of
pectin, either Certo brand (most common) or Ball brand.
>
> And, how much of a cleanup horrow is this going to be, considering all the
> boiled sugar? Let's assume I don't leave the kitchen to take a phone call
> and let the whole mixture burn or blow up. :-)

Shouldn't be any worse than any other cleanup, Joe, as long as you have
at least a 6-quart heavy-bottom kettle that you're boiling the jelly in.
Fill the kettle with water after you've got the jars filled, sealed, and
in the boiling water bath for 5 minutes. Let it soak a few minutes and
wash it up.

Let us know how it works out for you.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article <140920091923283498%dave@N_O_T_T_H_I_Sbalderstone. ca>,
Dave Balderstone > wrote:
> If it doesn't boil over, you'll just have a sticky stove top, counter,
> and spots on the floor. A few minutes with a dishcloth and it'll all be
> good.

Not if you're cooking on a smooth-top range will it all be good. DO NOT
get any sugar spill on a glass top range. It bonds to the surface and
makes one helluva mess that's nigh unto impossible to clean up and
restore to smooth.

And there's no need to have a sticky stove top, counter, or spots on the
floor if he pays attention to what he's doing.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article >,
"JoeSpareBedroom" > wrote:

> "Dave Balderstone" > wrote in message

> > No, it means that when you stir it, the boil doesn't recede/diminish.
> >
>
> You mean, stays stuck to the sides of the pot?

No, it means it still bubbles furiously even as you are stirring it.

> Swell. I went over the whole stovetop this morning until it was immaculate.
> :-)

Pay attention to what you're doing, don't leave the room, follow the
directions and you should be good.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

<snip> and for heaven's sake, don't can nikkid. <snip>

Okay, that's a new one for me...not that I would do it but, it
certainly makes it sound kind of sexy...without the burns...LOL

<snip> I find it personally rewarding to have all my stuff laid out
and ready to go. <snip>

I fully agree with this and will add that I never even think about
doing any canning unless I block out time just for that. Weekends for
me unless I have the odd day off work...

<snip> I oncet had a jar of pickles bust just as I was taking it out
of the canner <snip>

I had this happen too--a long time ago when I was still making kosher
dills and could still eat vinegar pickles. I was using those wide-
mouth, straight sided Ball can or freeze jars (made in the 1980's) and
I blamed the jar. Not sure what the deal was but, had several clean
breaks around the bottom of the jars.

OT but, on the pickle thing--I can eat salt brined pickles and have
never made them in a crock--is it possible to just can them up using
salt/water and let them ferment in the sealed jars??? Or would that
not work--would the jars become unsealed or explode during the
fermentation period???

Mimi wrote:
> <snip> and for heaven's sake, don't can nikkid. <snip>
>
> Okay, that's a new one for me...not that I would do it but, it
> certainly makes it sound kind of sexy...without the burns...LOL
>
> <snip> I find it personally rewarding to have all my stuff laid out
> and ready to go. <snip>
>
> I fully agree with this and will add that I never even think about
> doing any canning unless I block out time just for that. Weekends for
> me unless I have the odd day off work...

I do that even when I'm just cooking a meal, drives my free spirit wife
nuts. It just makes more sense to me. That and washing up the pots and
pans as you go.

>
> <snip> I oncet had a jar of pickles bust just as I was taking it out
> of the canner <snip>
>
> I had this happen too--a long time ago when I was still making kosher
> dills and could still eat vinegar pickles. I was using those wide-
> mouth, straight sided Ball can or freeze jars (made in the 1980's) and
> I blamed the jar. Not sure what the deal was but, had several clean
> breaks around the bottom of the jars.

Used to have this problem eons ago when we would try to use mayo jars in
canning. Before we became more literate. Only had it happen once since
then and that was a very old jar. I think it had just outlived its
usefulness.

>
> OT but, on the pickle thing--I can eat salt brined pickles and have
> never made them in a crock--is it possible to just can them up using
> salt/water and let them ferment in the sealed jars??? Or would that
> not work--would the jars become unsealed or explode during the
> fermentation period???

I've never tried that but have a strong feeling they would turn loose as
pressure built up during the fermentation period. We don't do fermented
pickles as our climate is just to hot.

In article
>,
Mimi > wrote:

> OT but, on the pickle thing--I can eat salt brined pickles and have
> never made them in a crock--is it possible to just can them up using
> salt/water and let them ferment in the sealed jars???

No. There's a reason that active fermentation takes place in lightly
covered containers. :-0)

> Or would that not work--would the jars become unsealed or explode
> during the fermentation period???

Correct. Kind of like how they tell you not to put carbonated
beverages in Thermos� bottles. :-0)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Thanks--that is what I thought about doing it that way. I guess I'll
just have to keep doing frig pickles. It works, takes a little while
but, they can just sit in the back of the frig and wait. Or, use one
of the crocks and do it properly.

: - )

"Mimi" > wrote in message
...
> <snip> and for heaven's sake, don't can nikkid. <snip>
>
> Okay, that's a new one for me...not that I would do it but, it
> certainly makes it sound kind of sexy...without the burns...LOL

haha, so like then you can call it something like 'Kathi's Sexy Strawberry
Jam' and people will wonder!!! LOL

Kathi, who has ALSO learned not to cook BACON in a tank top!


>
> <snip> I find it personally rewarding to have all my stuff laid out
> and ready to go. <snip>
>
> I fully agree with this and will add that I never even think about
> doing any canning unless I block out time just for that. Weekends for
> me unless I have the odd day off work...
>
> <snip> I oncet had a jar of pickles bust just as I was taking it out
> of the canner <snip>
>
> I had this happen too--a long time ago when I was still making kosher
> dills and could still eat vinegar pickles. I was using those wide-
> mouth, straight sided Ball can or freeze jars (made in the 1980's) and
> I blamed the jar. Not sure what the deal was but, had several clean
> breaks around the bottom of the jars.
>
> OT but, on the pickle thing--I can eat salt brined pickles and have
> never made them in a crock--is it possible to just can them up using
> salt/water and let them ferment in the sealed jars??? Or would that
> not work--would the jars become unsealed or explode during the
> fermentation period???

George Shirley wrote:
> I've never tried that but have a strong feeling they would turn loose as
> pressure built up during the fermentation period. We don't do fermented
> pickles as our climate is just to hot.

I have made salt-brined pickles just south of the Equator, and they've
turned out alright. I ferment them in a stainless steel stockpot,
outdoors and lightly covered. They do build up a healthy yeast film
which detracts from the appearance, but they ferment fine and taste
wonderful (IMHO). Fermentation, for some reason, is no quicker than
books suggest would be normal in more temperate climates (never less
than 7 days, never more than 14). I don't BWB them, but put them in the
fridge or give them away with a similar instruction. In the past I've
left them covered inside a spare room, and they do build up pressure --
not enough to burst the jar in my experience, but enough to make a mess
if the lid isn't screwed down very tightly.

FWIW, I use small cukes plus a garden salad of other stuff, often
garlic, shallots, baby carrots and green beens. Significant other and
her family love the garlic, and I could give away jars of just that. I
don't think it will ferment well on its own, however, the little
beasties seem to need more readily available carbohydrate to get going.

Dean

"JakartaDean" > wrote in message
...
> George Shirley wrote:
>> I've never tried that but have a strong feeling they would turn loose as
>> pressure built up during the fermentation period. We don't do fermented
>> pickles as our climate is just to hot.
>
> I have made salt-brined pickles just south of the Equator, and they've
> turned out alright. I ferment them in a stainless steel stockpot,
> outdoors and lightly covered. They do build up a healthy yeast film which
> detracts from the appearance, but they ferment fine and taste wonderful
> (IMHO). Fermentation, for some reason, is no quicker than books suggest
> would be normal in more temperate climates (never less than 7 days, never
> more than 14). I don't BWB them, but put them in the fridge or give them
> away with a similar instruction. In the past I've left them covered
> inside a spare room, and they do build up pressure --
> not enough to burst the jar in my experience, but enough to make a mess if
> the lid isn't screwed down very tightly.
>
> FWIW, I use small cukes plus a garden salad of other stuff, often garlic,
> shallots, baby carrots and green beens. Significant other and her family
> love the garlic, and I could give away jars of just that. I don't think
> it will ferment well on its own, however, the little beasties seem to need
> more readily available carbohydrate to get going.
>
> Dean

Thanks so much Dean. I, too live in a very hot environment and your
comments may be very useful to me. Which is why I tell my canning buddies
about this newsgroup. Civilized, very civilised. And muy useful as well.
Edrena

JakartaDean wrote:

> FWIW, I use small cukes plus a garden salad of other stuff, often
> garlic, shallots, baby carrots and green beens. Significant other and
> her family love the garlic, and I could give away jars of just that. I
> don't think it will ferment well on its own, however, the little
> beasties seem to need more readily available carbohydrate to get going.

You might look into the Japanese pickling method of using fermented rice
bran ("nuka"). You bury the vegetable (in this case garlic) in it for a
few hours to a day, and then that's that with that. I'm sure you can
obtain nuka easily in your location and it's easy to get it started.
Offhand, I remember a square of kombu (seaweed) and salt, and letting it
all sit until kinda boils on its own.

B/