Title: GLOSSARY OF PRESERVING TERMS
Categories: Info Canning
Yield: 1 Servings

		Jar to remove any trapped
		Air bubbles.

FRUIT: Since under-ripe fruit contains more pectin than ripe fruit, try to include some if possible when making jams, jellies and marmalades. Marmalade can take a week to set, jellies up to 24 hours.

HOT WATER BATH: Half fill canner with hot water. Place jars in rack. Lower rack to bottom. Pour in enough boiling water (not directly onto jars) to cover tops with 2 inches of water. Cover. Bring to a boil. Start timing. If needed, add boiling water to keep up level. Only foods, such as fruits and tomatoes, with high acid content can be processed in a hot water bath rather than using a pressure canner.

JELLY DIDN'T SET: The easiest and quickest remedy is to melt jelly down until hot. Soften on 1/4 oz envelope of unflavored gelatin in 1/4 cup water for 1 minutes. Stir into hot jelly to dissolve. This will set about 3 cups of jelly. Rebottle and re-seal.

OPEN KETTLE: Jams, jellies, salsa's, chutneys, relishes and kethcup, are cooking in a large pot or preserving pan. The heavier the pot, the better. The boiling hot food is poured into hot sterilized jars and sealed immediately.

PRESSURE CANNING: Follow directions that are with your pressure canner.

ROLLING BOIL: A boil that cannot be stirred down.

STANDING TIME: Pickles should be allowed to stand for a few weeks before using so flavors mingle.

STERILIZING: Use you dishwasher to run jars through regular cycle to sterilize. Fill jars while they are still hot. Another method is to place open jars upside down in 3-4 inches of boiling water in a large pot. Allow to boil for 10 minutes. Leave jars in water until you are ready to fill them.

AIR BUBBLES: Use a dinner knife or spatula handle to slide down inside

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