Salty dill relish
I made Jeri’s Dill Relish from your Canning book and it was extremely salty. In your other relish recipes you say to rinse after adding salt and drain. In this recipe you didn’t say to rinse so I only drained. Should I have rinsed the vegetables after the 3-hour stand?
Sam Allen
Bessemer City, North Carolina
Yes, you should have. Oops. I copied Jeri’s recipe and of course both she and I know about rinsing the relish or pickles after draining. However, when you drain well, pressing down the relish, the salty water is pressed out enough that the relish is usually not salty tasting. — Jackie
Champagne jelly
You are such a great resource. The one I immediately go to with a question. A friend has been trying to make Champagne Jelly and it does not “jell” only syrup. Do you have any suggestions? Also this friend would like to can using Splenda, is there any difference in that and using sugar? Do you use the same amounts? Does it store properly using a water bath?
Becky
Ankeny, Iowa
I have not ever made Champagne Jelly. Is she using powdered pectin? That usually is more reliable than liquid. Or you might try Pomona’s Universal Pectin. It’s often used with alternative sweeteners or no sweeteners needed and will set reliably and is quite inexpensive also. With Splenda, you generally use the same amount as sugar and yes, it stores fine after processing in a water bath canner. — Jackie
