SC - RE: canning/wax seals

[kat]

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Raudh originally asked:

Ok - pardon my ignorance  here, but how did you can them?  the whole =
"put them in ball jars and immerse in boiling water thing?  or some =
other method?

and, to someone's response, Brid added:

Bell jars, seals  (lids), hot water bath. <snip>

In doing canning of jams with my mother- somewhere along the line she =
stopped messing with the boiling water...

Actually (isn't it funny how everything comes back to:  "Well, MY mom =
always...") my parents never used a hot-water bath for jams and jellies; =
they used the wax seal method instead.  The lid and ring were placed on =
after the jar was cool, and did not seal.  If you make the paraffin at =
least 3/4" thick, then ants can't smell through it and therefore won't =
chew through it; and your jellies (devoid of any oxygen interactivity) =
will keep indefinitely.  The trick:  The insides of the jar MUST be =
completely clean above the top of the jelly.  Food particles or grease =
will ruin the wax seal.

I don't know if they found this easier than using the hot-water bath; or =
if they just did it because that's how THEIR parents did it... I suppose =
I should ask someday...

................................................................

Adamantius added,

There are plenty of books devoted to the entire spectrum of food
preservation,<snip> and there's one called "Putting Food By", whose =
author I forget.=20

I'm tempted to say Kurt Saxon but I'll probably be wrong....


	- kat



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