Christine Ferber jam question
I just went to the library and checked out her Jams and Jellies cookbook at many of your suggestions. Just started reading and I really like it so far. I just picked local strawberries and about to try one of her jams. My only question, I am used to a water bath for canning, but she doesn't use this method, just sterilizes the jars and turns them upside down. I am inclined to give them a 10-15 minute water bath for safety sake, but wondering for those of you who have used the book have found the "upside down" method. Thanks
That's called "Open kettle canning" and it isn't safe, per the USDA, I think later editions of that book suggest boiling water bath canning. It's not a great book for process, just inspiration. I much prefer Linda Ziedrich's Jams, Jellies and Other Sweet Preserves as far as techniques go. Happy canning!
Thanks, I did stick with the water bath...one batch seemed to turn out well, the other quite runny, not sure what the problem was, I did get it up to temperature as indicated but maybe too quickly is what i'm thinking...it will probably get turned into jello or go over pancakes this winter...anyway, I just checked my library for the one you mentioned and they don't carry it, just her pickling book, have you used that one? I will keep an eye out for the jam book, thanks for the recomendation though.