I think I've made a batch of grape jelly successfully. What other
recipes are out there using commercial fruit juices? Also, being new
to canning, what else could I can? I've made pickles and some
jams/jellies. Unfortunately, the pickles aren't ready to be tasted yet
and the jams/jellies haven't turned out (with the possible exception of
this batch). Please help!

Sindir wrote:

> I think I've made a batch of grape jelly successfully. What other
> recipes are out there using commercial fruit juices? Also, being new
> to canning, what else could I can? I've made pickles and some
> jams/jellies. Unfortunately, the pickles aren't ready to be tasted yet
> and the jams/jellies haven't turned out (with the possible exception of
> this batch). Please help!

I've never had much luck using commercial juice using the boiling
down method to make jelly. It just doesn't seem to have the pectin,
filtered and pasteurized out I'd say. If you are using added pectin, be
sure to measure the juice *exactly* and then scoop about 1/4 cup out.
Sloppy measuring has ruined more of my stuff...
And make sure you are bringing the juice to a Full Rolling Boil. I've
had better results when I made sure of those big bubbles before I
started timing.
Good luck!
Edrena

Sindir wrote:
> I think I've made a batch of grape jelly successfully. What other
> recipes are out there using commercial fruit juices? Also, being new
> to canning, what else could I can? I've made pickles and some
> jams/jellies. Unfortunately, the pickles aren't ready to be tasted yet
> and the jams/jellies haven't turned out (with the possible exception of
> this batch). Please help!
>


If you can get fresh black plums and they are not too expensive, try
making a batch of plum jam. It was one of the best things I made last
year. Just follow the directions in the SureJel or Certo box.

My tangerine marmalade was also pretty good if I may say so myself (and
I may), and fresh tangerines should be showing up in the stores pretty
soon. You don't need to buy pectin to make marmalade because citrus
fruits have oodles of pectin. (that's a technical term)

Best regards,
Bob

On Fri 28 Oct 2005 05:10:15p, zxcvbob wrote in rec.food.preserving:

> Sindir wrote:
>> I think I've made a batch of grape jelly successfully. What other
>> recipes are out there using commercial fruit juices? Also, being new
>> to canning, what else could I can? I've made pickles and some
>> jams/jellies. Unfortunately, the pickles aren't ready to be tasted yet
>> and the jams/jellies haven't turned out (with the possible exception of
>> this batch). Please help!
>>
>
>
> If you can get fresh black plums and they are not too expensive, try
> making a batch of plum jam. It was one of the best things I made last
> year. Just follow the directions in the SureJel or Certo box.
>
> My tangerine marmalade was also pretty good if I may say so myself (and
> I may), and fresh tangerines should be showing up in the stores pretty
> soon. You don't need to buy pectin to make marmalade because citrus
> fruits have oodles of pectin. (that's a technical term)
>
> Best regards,
> Bob
>

Is that one oodle or two? I've lost my oodle measure. :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

I checked my grape jelly just a few minutes ago and it has set up just
perfectly and tastes much better than from the store. I'm so pleased!
I'm going to try a few other flavors of juice and see how I can get
that to turn out.

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

> I think I've made a batch of grape jelly successfully. What other
> recipes are out there using commercial fruit juices?

Pectin package instruction leaflets usually have recipes using
commercially prepared juices.

> Also, being new to canning, what else could I can?

What do you like to eat? Fruits (acidic enough for waterbath
processing) are popular.


> I've made pickles and some jams/jellies. Unfortunately, the pickles
> aren't ready to be tasted yet and the jams/jellies haven't turned out
> (with the possible exception of this batch). Please help!

Why or how have your jams and jellies not turned out?

Can you get fresh cucumbers right now where you are? Bread & Butter
pickles are easy enough and are ready to eat immediately. I've posted a
recipe any number of times. You could Google for it.

Do you have a copy of the Ball Blue Book? If not, get one. It's a
reliable paper text, especially for a novice.

Congratulations on your Grape Jelly, BTW.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

"Wayne Boatwright" > wrote in message
...
> On Fri 28 Oct 2005 05:10:15p, zxcvbob wrote in rec.food.preserving:
>
> > Sindir wrote:
> >> I think I've made a batch of grape jelly successfully. What other
> >> recipes are out there using commercial fruit juices? Also, being new
> >> to canning, what else could I can? I've made pickles and some
> >> jams/jellies. Unfortunately, the pickles aren't ready to be tasted yet
> >> and the jams/jellies haven't turned out (with the possible exception of
> >> this batch). Please help!
> >>
> >
> >
> > If you can get fresh black plums and they are not too expensive, try
> > making a batch of plum jam. It was one of the best things I made last
> > year. Just follow the directions in the SureJel or Certo box.
> >
> > My tangerine marmalade was also pretty good if I may say so myself (and
> > I may), and fresh tangerines should be showing up in the stores pretty
> > soon. You don't need to buy pectin to make marmalade because citrus
> > fruits have oodles of pectin. (that's a technical term)
> >
> > Best regards,
> > Bob
> >
>
> Is that one oodle or two? I've lost my oodle measure. :-)
>
> --
> Wayne Boatwright *¿*


he said oodle*s* - with an S , so that's more than one....other than that,
who can be sure? Bob? ;-)

Kathi

> _____________________________
>
> http://tinypic.com/eikz78.jpg
>
> Meet Mr. Bailey

Kathi Jones wrote:
> "Wayne Boatwright" > wrote in message
> ...
>
>>On Fri 28 Oct 2005 05:10:15p, zxcvbob wrote in rec.food.preserving:
>>
>>
>>>Sindir wrote:
>>>
>>>>I think I've made a batch of grape jelly successfully. What other
>>>>recipes are out there using commercial fruit juices? Also, being new
>>>>to canning, what else could I can? I've made pickles and some
>>>>jams/jellies. Unfortunately, the pickles aren't ready to be tasted yet
>>>>and the jams/jellies haven't turned out (with the possible exception of
>>>>this batch). Please help!
>>>>




I've never made it, but pomegranate jelly from juice sounds good!

gloria p

Puester wrote:
> Kathi Jones wrote:
>
>> "Wayne Boatwright" > wrote in message
>> ...
>>
>>> On Fri 28 Oct 2005 05:10:15p, zxcvbob wrote in rec.food.preserving:
>>>
>>>
>>>> Sindir wrote:
>>>>
>>>>> I think I've made a batch of grape jelly successfully. What other
>>>>> recipes are out there using commercial fruit juices? Also, being new
>>>>> to canning, what else could I can? I've made pickles and some
>>>>> jams/jellies. Unfortunately, the pickles aren't ready to be tasted
>>>>> yet
>>>>> and the jams/jellies haven't turned out (with the possible
>>>>> exception of
>>>>> this batch). Please help!
>>>>>
>
>
>
>
> I've never made it, but pomegranate jelly from juice sounds good!
>
> gloria p



I've made orange jelly from frozen juice before. It turned out pretty
good. I'm not sure where I found the recipe, but I think it might be in
one of my cookbooks.

-Bob

On Fri, 28 Oct 2005 22:06:03 -0500, zxcvbob >
wrote:

>Puester wrote:
>> Kathi Jones wrote:
>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>
>>>> On Fri 28 Oct 2005 05:10:15p, zxcvbob wrote in rec.food.preserving:
>>>>
>>>>
>>>>> Sindir wrote:
>>>>>
>>>>>> I think I've made a batch of grape jelly successfully. What other
>>>>>> recipes are out there using commercial fruit juices? Also, being new
>>>>>> to canning, what else could I can? I've made pickles and some
>>>>>> jams/jellies. Unfortunately, the pickles aren't ready to be tasted
>>>>>> yet
>>>>>> and the jams/jellies haven't turned out (with the possible
>>>>>> exception of
>>>>>> this batch). Please help!
>>>>>>
>>
>>
>>
>>
>> I've never made it, but pomegranate jelly from juice sounds good!
>>
>> gloria p
>
>
>
>I've made orange jelly from frozen juice before. It turned out pretty
>good. I'm not sure where I found the recipe, but I think it might be in
>one of my cookbooks.
>
>-Bob


My uncle makes pomegranate jelly. He grows the fruit & juices it. I
have had some and it is quite nice.

Boron

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!

Sindir wrote:

> I think I've made a batch of grape jelly successfully. What other
> recipes are out there using commercial fruit juices? Also, being new
> to canning, what else could I can? I've made pickles and some
> jams/jellies. Unfortunately, the pickles aren't ready to be tasted yet
> and the jams/jellies haven't turned out (with the possible exception of
> this batch). Please help!
>

You can make apple jelly using commercial apple juice and cranberry
jelly using commercial cranberry juice. Mint jelly can be made with
commercial apple juice and fresh or dried mint. Some marmalades use
commercial orange or other citrus juice. HTH

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.

The fruitectin ratio is important so you do have to make careful
measurements. Most of the recipies I use say not to double the recipe
but rather make two batches. This is a little inconvenient if you want
to run a full canner load but it is nice if you only want 4 - 5 jars of
each kind of jam. I can run 8 - 500 ml (pint) jars in my pressure
canner that doubles as a bwb canner so I will make two batches at a time
then process them together. Other times I make one batch and process it
in a stock pot with a rack on the bottom that doubles as a smaller bwb.
Your plumb jelly isn't wasted though. Just use it as a syrup or dip
for chicken pieces or even cook your chicken in it for a plum sauce.

>
> 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!

You will really enjoy the BBB. It has a lot of nice recipes.

Are you new to canning? If so, welcome. You will really enjoy the
hobby. Be warned it can be very addicting
>

Hermione wrote:

> Are you new to canning? If so, welcome. You will really enjoy the
> hobby. Be warned it can be very addicting
>


No it's not! I've been canning for 40 years, and I can quit any time I
want! ;-)

-Bob

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.

In article
>,
Puester > wrote:

> Kathi Jones wrote:
> > "Wayne Boatwright" > wrote in message
> > ...
> >
> >>On Fri 28 Oct 2005 05:10:15p, zxcvbob wrote in rec.food.preserving:
> >>
> >>
> >>>Sindir wrote:
> >>>
> >>>>I think I've made a batch of grape jelly successfully. What other
> >>>>recipes are out there using commercial fruit juices? Also, being new

>
> I've never made it, but pomegranate jelly from juice sounds good!
>
> gloria p

I won a ribbon (second, I think) at the Fair one year (within the last
five, I think) for Pomegranate Jelly I'd made from bottled juice.
Recipe might have been from a Sunset canning/preserving book.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

"Sindir" > wrote in message
ups.com...
>I think I've made a batch of grape jelly successfully. What other
> recipes are out there using commercial fruit juices? Also, being new
> to canning, what else could I can? I've made pickles and some
> jams/jellies. Unfortunately, the pickles aren't ready to be tasted yet
> and the jams/jellies haven't turned out (with the possible exception of
> this batch). Please help!
>

I'm big on making salsa, but then we eat a lot of salsa here. It's getting
a bit late in the season to get reasonably priced good tomatoes, though.
However if you live in an area with ethnic groceries you can usually get
reasonably priced tomatillos. (I suspect if you live in the right parts of
the world you can get reasonably priced tomatillos about anywhere, but
that's not true in my neck of the woods.)

The BBB recipe for tomatillo salsa is very good. I'm holding a few jars of
what I made in the summer for the Christmas season -- put some tomato-based
salsa in one side of a dish and salsa verde in the other side and it's an
instant holiday appetizer.

I've also been thinking I need to put up some more applesauce -- and of
course in the northern hemisphere this is the time to get good apples.

Anny

Anny Middon wrote:

> "Sindir" > wrote in message
> ups.com...
> >I think I've made a batch of grape jelly successfully. What other
> > recipes are out there using commercial fruit juices? Also, being new
> > to canning, what else could I can? I've made pickles and some
> > jams/jellies. Unfortunately, the pickles aren't ready to be tasted yet
> > and the jams/jellies haven't turned out (with the possible exception of
> > this batch). Please help!
> >
> I'm big on making salsa, but then we eat a lot of salsa here. It's getting
> a bit late in the season to get reasonably priced good tomatoes, though.
> However if you live in an area with ethnic groceries you can usually get
> reasonably priced tomatillos. (I suspect if you live in the right parts of
> the world you can get reasonably priced tomatillos about anywhere, but
> that's not true in my neck of the woods.)
>
> The BBB recipe for tomatillo salsa is very good. I'm holding a few jars of
> what I made in the summer for the Christmas season -- put some tomato-based
> salsa in one side of a dish and salsa verde in the other side and it's an
> instant holiday appetizer.
> I've also been thinking I need to put up some more applesauce -- and of
> course in the northern hemisphere this is the time to get good apples.
> Anny

Did you know tomatillos are rated as weeds in the fields of some farmers I
know? They apparently reseed themselves like crazy. They are particularly hardy
and usually produce well for me. Have you tried to grow them?
Edrena

"The Joneses" > wrote in message
...
>
> Did you know tomatillos are rated as weeds in the fields of some farmers I
> know? They apparently reseed themselves like crazy. They are particularly
> hardy
> and usually produce well for me. Have you tried to grow them?
> Edrena
>
I've never seen them in the nurseries around here in the spring, so I just
assumed they don't do well in this climate. I think I'm Zone 5 -- Chicago
suburbs. Can I grow them here?

I'd be tempted to give them a try, but my garden area is small enough that
I'm unwilling to give space to a nonproducer. I put in one poblano plant
this year and didn't get a single pepper on it, so you know I'll never try
that again.

OTOH the Fourth of July Tomato plant, while not producing by Independence
Day, did have a couple ripe fruits well in advance of my other tomatoes.
Fruits were on the small side, but the plant produced well so I'll put in at
least a couple next year.

Anny

Anny Middon wrote:

> "The Joneses" > wrote in message
> ...
> >
> > Did you know tomatillos are rated as weeds in the fields of some farmers I
> > know? They apparently reseed themselves like crazy. They are particularly
> > hardy
> > and usually produce well for me. Have you tried to grow them?
> > Edrena
> >
> I've never seen them in the nurseries around here in the spring, so I just
> assumed they don't do well in this climate. I think I'm Zone 5 -- Chicago
> suburbs. Can I grow them here?
>
> I'd be tempted to give them a try, but my garden area is small enough that
> I'm unwilling to give space to a nonproducer. I put in one poblano plant
> this year and didn't get a single pepper on it, so you know I'll never try
> that again.
>
> OTOH the Fourth of July Tomato plant, while not producing by Independence
> Day, did have a couple ripe fruits well in advance of my other tomatoes.
> Fruits were on the small side, but the plant produced well so I'll put in at
> least a couple next year.
>
> Anny

that's the nice thing about the tomatillos - they are not related to tomatoes,
but to cape primroses or something. They responded well to mild temps & relative
well watered. For here anyway.
Edrena

Anny Middon wrote:
> "The Joneses" > wrote in message
> ...
>
>>Did you know tomatillos are rated as weeds in the fields of some farmers I
>>know? They apparently reseed themselves like crazy. They are particularly
>>hardy
>>and usually produce well for me. Have you tried to grow them?
>>Edrena
>>
>
> I've never seen them in the nurseries around here in the spring, so I just
> assumed they don't do well in this climate. I think I'm Zone 5 -- Chicago
> suburbs. Can I grow them here?
>
> I'd be tempted to give them a try, but my garden area is small enough that
> I'm unwilling to give space to a nonproducer. I put in one poblano plant
> this year and didn't get a single pepper on it, so you know I'll never try
> that again.
>
> OTOH the Fourth of July Tomato plant, while not producing by Independence
> Day, did have a couple ripe fruits well in advance of my other tomatoes.
> Fruits were on the small side, but the plant produced well so I'll put in at
> least a couple next year.
>
> Anny
>
>


Be forewarned not to plant just one tomatillo plant, because they are
self-sterile. You have to have at least 2 or 3 plants to get any fruit.

Bob