I’ve read all of the horror stories and have been so nervous to try canning. I bit the bullet and tried this recipe: https://nchfp.uga.edu/how/make-jam-jelly/jellies/golden-pepper-jelly/ once and I guess didn’t use a big enough pot? Spicey golden Carmel ALL OVER MY KITCHEN. I’m no quitter so I tried again (with a bigger pot lol) and success!! 24 hrs later my jelly has set and seals are holding! I’m so excited!
Any recommendations on something slightly more complex (but still beginner friendly) to try next?
by Irish__Devil
4 Comments
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That’s awesome OP well done! Just took a look at your recipe and I don’t see anything about pints, just half pints. I might have missed it though, was there processing times for pints?
What a haul! I am feeling very “jelly”! 🤣
I’m in Canada and those jars don’t look like they are from any recognizable brand like Bernardin, Ball, Kerr, Golden Harvest, etc. Did you use repurposed food jars or maybe some generic ones from the dollar store or Amazon?
Headspace is important when canning because it can affect the strength of the seal. For jams and jellies, it’s 1/4″. There are some jam recipes that allow for pints but it has to state it along with a processing time. If you use larger than called for jars, that extra volume may not allow for proper heat distribution.