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Topic: More adventures in making jellies!  (Read 2774 times)
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korok
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« Reply #10 on: September 12, 2010 04:21:17 PM »

You should try a mulled cranberry one too - delicious.  The coffee franchise in Canada, Second Cup, used to have a mulled cranberry cider drink and it was wonderful - then they stopped selling it and only have mulled apple instead.  So a couple of years ago, I made a cranberry jelly, and added mulling spices to one batch too - yum!

I remember that drink!  Cranberry jelly sounds great!

I have a question for the canning pros here:  I'm fairly new to canning, and I read that you should stick to the recipe, and my fear of botulism has prevented me from straying too much, other than using a light syrup instead of a really sweet one in peaches.  So, Troublet, when you substitute cider for apple juice, and change spices, and add orange slices, that's obviously okay.  But, what can you change when using canning recipes, and what should you not change?  I have only canned peaches in the past, and would like to stick to acidic things for now, due to my paranoia of botulism.
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TroubleT
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« Reply #11 on: September 12, 2010 04:35:19 PM »

From my research over the years, it's a lack of cleanliness that causes botchulism rather than substituting ingredients. Smiley

http://www.ehow.com/how_5682517_avoid-botulism-in_home-canning.html
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« Reply #12 on: September 12, 2010 06:19:27 PM »

I'lll have to give your Habanero Gold a try Onyx. My husband would love that one! Smiley

I also had to play with that fish app. There's something mesmerizing about making the fishees go in circles. LOL

I know - it makes me think of that mouse animation that had the little cartoon kitty chasing your mouse and meowing - an endless time waster Cheesy

Somewhere on the left, there may be a link to a peach/pepper relish that I made last year that was tasty too.  I have used it on chicken breasts and ham and it was very tasty.  If I have anymore, I think I may try it on brie for an appie
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Onyxnox
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« Reply #13 on: September 12, 2010 06:23:50 PM »

Korok, I agree with the lack of cleanliness - always make sure you have clean clean clean equipment, that the equipment is not defective (no cracks, new lids, etc), that the edges of the jar are clean before putting the lids on so they have a good seal.  Also, some of the ingredients may change, but make sure to follow the directions for cooking, and make sure not to leave out vital ingredients (like citric acid or lemon juice - the acidity is important for some foods, like tomatoes).

Bernardin's has an excellent site with recipes - http://www.bernardin.ca/

They have really updated their site in the last year - lots of new recipes I don't remember being there.  I have done wine jelly before and they have a raspberry wine one that probably would be nice.  Wine jelly was a great accompaniment for meats.
« Last Edit: September 12, 2010 07:22:27 PM by Onyxnox » THIS ROCKS   Logged

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korok
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« Reply #14 on: September 14, 2010 07:36:34 AM »

Thanks for the tips!  I am super careful (paranoid?) and tend to sterilize jars for longer than the time says, and process for longer too, just to make sure everything is clean and/or hot enough.  I'll check out the Bernardin website too!
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