I started making some clear-gel to prepare for canning blueberry pie filling. I realized before it got thickened up that I was short on blueberries. I took it off the heat, ran to the store, came back and started fresh. However, I still had the old batch of clear gel/sugar so I decided to finish cooking it up just to see. It seems like it’s thickened properly, am I actually able to use this for canning or is it no longer safe? It’s thoroughly cooled by this point.
by Av33na
1 Comment
Hi u/Av33na,
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