Q and A: growing corn for cornmeal and layering jars in canner — 4 Comments

  1. Franci and Nancy, Thanks for the advice. Will cook till it sheets and go from there! Donna

  2. I can my jam in my pressure canner with a rack and double stack all the time. Unless my pectin is old it always processes and is very good. Don’t do much any more as the only child of 6 at is near, his wife is not inclined to eat home canned food. Don’t know why. I take to Vermont, Colorado, Tennessee and california when we go visit the other five children and grand children. They enjoy it.

  3. Glad your knee is better.
    re: double batches of jam/jelly: I am a lazy canner and almost always make a double or triple batch of jam/jelly. Don’t follow the instructions on the Sure-Jell label except for the amount of sugar/fruit/pectin and the order of mixing. Never have any problem with it not setting up. Just cook it until it sheets from the spoon. Experience tells me when its ready. Following the directions as to time etc. I have had problems. Jelly always tastes good.