[Sca-cooks] OT: Quick question about canning

[WyteRayven at aol.com]

Now that sounds interesting! I hadnt thought of that. I do remember my Mom doing that, or rather I remember opening a fresh jar that had the wax seal. That could be fun. :)

Thank you!

Ilia

In a message dated 9/25/2003 10:51:12 AM Eastern Daylight Time, ahrenshav at yahoo.com writes:

> 
> 
> I have made apple butter and pear butter. You can
> treat it like you do jams and jellies.  Take your
> hot finished apple butter and pour it into
> sterile jars, up to 1" or so from the top of the
> jar.  Melt parafin and pour it directly onto the
> hot apple butter.  I try to put a 3/8" layer,
> that will seal your apple butter for at least one
> year.
> 
> I have have a canner, but I prefer the above
> method, as it is much less work.
> 
> Huette