663905 Sun Nov 01 12:02:12 -0800 2009 22 31 Home Cooking 0 5147127 I searched this board for info on this, but couldn't find any. I have a glut of cider so was going to make some cider jelly which is so easy and I love it. BUT, I haven't made it in probably 10 years or more. I used to seal the jelly with a thin layer of wax and then screw on the metal tops; but am wondering if wax is still used for sealing homemade jams and jellies or if it is no longer necessary?? I don't recall seeing the wax layer on homemade jams I've gotten recently. If it's not necessary, what is the current process to seal the jelly? Thanks! Sun Nov 01 12:02:12 -0800 2009 141672 Scirocco 1 5147182 My grandmother used to do it that way, and I've done it years ago. But I think most people use jars with ring lids and submerge the filled jars in boiling water to seal them. Sun Nov 01 12:40:06 -0800 2009 5147127 126235 NYCkaren 1 5147187 The current procedure is to cap with two part canning lid and to water bath process. I am not sure how long a cider jelly would need to be processed but I would put it in for 10-15 minutes depending upon the size of the jar. Sun Nov 01 12:41:55 -0800 2009 5147127 11076 AGM_Cape_Cod 2 5147340 ya, that's what confused me. I've always put on a thin wax "seal" over the jam/jelly while it was hot AND then used the metal screw on lid (that vacuum seals shut), which is the way my mom did it. But, I didn't submerge the jars after filling (just did the water bath to sterilize the empty jars). Eventually the lids would pop down as they cooled (vacuum). I'm wondering if I didn't need the wax at all, even back then? Sun Nov 01 13:58:19 -0800 2009 5147187 141672 Scirocco 3 5147413 I found this on About.com: "Paraffin is still commonly used (although not recommended) to seal home-canned jellies and jams." As I say, my grandmother always used paraffin to seal her jelly. And no one got sick. But it's not recommended. It seems that the boiling method is the only one that's recommended. Sun Nov 01 14:25:23 -0800 2009 5147340 126235 NYCkaren 1 5147444 I remember the slabs of 'Esso' parafin, 5 to a box, that my mother used for putting up crabapple, black raspberry, and currant jelly. But I guess wax is on the wane. Sun Nov 01 14:33:15 -0800 2009 5147127 57170 Veggo 2 5147636 Ya, I suspect wax was for when you didn't have the lids. As I said, I used to do both, a layer of wax and then the lids. Am guessing I can just do the lids and water bath now. Cool. That will save me a step. Thanks everyone! Sun Nov 01 15:56:13 -0800 2009 5147444 141672 Scirocco 3 5148051 I didn't start canning until about 5 years ago. About 3 years ago I did a canning class through the extension office, and was actively discouraged from using wax (and other methods, such as flipping the jars to seal, etc). Sun Nov 01 19:23:05 -0800 2009 5147636 64882 Vetter 1 5148119 Paraffin was used for many generations - I don't know how available it is these days but remember my mother using it in the days before the 2-part lids. It dates back to the days before there were glass jars with screw-on lids. Wax was used to seal crocks. It must have worked pretty well overall, since the human race survived long enough to invent vacuum-sealing! Sun Nov 01 20:00:26 -0800 2009 5147127 159317 greygarious 2 5148138 Very available and very charming. Sun Nov 01 20:15:16 -0800 2009 5148119 277493 DallasDude 3 5148766 Yes, I am, if I do say so myself! Looks aren't everything ;-D Mon Nov 02 07:49:47 -0800 2009 5148138 159317 greygarious 2 5171113 People also died before the age of 30 for many generations---why relive the dark ages? Tue Nov 10 15:14:42 -0800 2009 5148119 57023 Sally599 1 5148167 Paraffin wax has pretty much been replaced by modern, two piece canning lids. The rim of the lid, besides having a rubber gasket, comes with a heat sensitive sealant around the edge. That is why you should not boil the lids before putting them on the can (it will melt the sealant) and why you should never reuse them (the sealant is gone after one use). Sun Nov 01 20:37:19 -0800 2009 5147127 161386 kmcarr 2 5148745 It sounds like what I was doing before was overkill. Wax layer AND two part metal lid! But, that makes perfect sense that the intention of the two part lid was to NOT have to use the wax. And yes, I've read that you are not supposed to boil the lids and I never reuse them, I just reuse the glass jars. this has been very helpful - thanks! Mon Nov 02 07:42:42 -0800 2009 5148167 141672 Scirocco 2 5148777 Any jar of homemade East Texas or Cajun mayhaw jelly worth its brix still has a paraffin lid. Mon Nov 02 07:53:16 -0800 2009 5148167 57170 Veggo 3 5151351 My grandmother did Mustang Jelly. Talk about tart! This was from around Austin. No wax as I recall. New avatar is scary... does this cat have its brix in the right place compared to the chipmunk with them in its mouth? Tue Nov 03 04:32:00 -0800 2009 5148777 137946 Scargod 1 5151535 Wax, although consider old school, works well if you intend to keep the jars for a length of time. Most people eat their homemade jellies/jams/chutneys/syrups/pickles quickly thus waxing to seal is an unnecessary step. Tue Nov 03 06:22:19 -0800 2009 5147127 36312 HillJ 1 5152850 would you mind sharing your jelly recipie? this sounds really good and lots of cider at my house as well, thanks Tue Nov 03 13:05:02 -0800 2009 5147127 53762 geminigirl 2 5153945 sure! It's SUPER simple....I've seen variations on the internet, but this is the one I have... 4 C cider 7 1/2 C sugar 1 C Certo Bring cider and sugar to a boil. Add Certo and bring to full boil. Boil 1 minute. Pour into sterilized jars. (seal them how you see fit - haha!) that's it!! I love it because there's no fruit to prepare. Tue Nov 03 19:54:57 -0800 2009 5152850 141672 Scirocco 3 5158738 thanks, I am going to make some this weekend! After seeing your recipie I realized I could probably have just used the apple jelly recipie in the ball book, but wasnt' sure if I could sub cider as their recipie uses apple juice (unsweetened). Also, they use liquid pectin in theirs, I believe one pouch, is that what your certo refers to or totally different? I'm a somewhat new canner so try and stick pretty closely to the recipie...thanks Thu Nov 05 12:15:26 -0800 2009 5153945 53762 geminigirl 4 5163062 Yes, the Certo is the liquid kind in the pouch. I'm going to make mine this weekend too! I have so much cider, it might be cider jelly for everyone this Christmas - haha!! Sat Nov 07 07:15:29 -0800 2009 5158738 141672 Scirocco 5 5163089 A staple of Shaker cooking is Boiled Cider - they cook it down into a thick, sweet-tart syrup which is then used as a topping and as an ingredient in sweet and savory dishes. Boil a gallon of cider down even farther, and you have 20 oz. of cider jelly. NOthing else added - no pectin, no sugar, no nothing. Sat Nov 07 07:34:10 -0800 2009 5163062 159317 greygarious 1 5163737 I actually use one-piece lids, like ordinary screw-on lids. In fact, I frequently re-use the jars and tops from the organic peanut butter I buy, since I buy so much of it. Never used wax. I usually wash the jars and lids, then dry them in a warm oven. Fill while jam/jelly and jars are still hot, put lids on. Usually I do a boiling water bath, but not always. The jars always seal properly (you can tell because the center of the lid becomes concave). Been doing this for 3 or 4 years now, haven't killed anyone yet! Sat Nov 07 13:48:32 -0800 2009 5147127 14139 Kagey