[Sca-cooks] OT: Quick question about canning
WyteRayven at aol.com
WyteRayven at aol.com
Thu Sep 25 08:06:58 PDT 2003
That sounds even easier. I would have thought that the parafin would mix with the apple butter, but if rises to the top, thats really cool. I love kitchen chemistry. :)
Ilia
In a message dated 9/25/2003 10:54:19 AM Eastern Daylight Time, Etain1263 writes:
>
>
> In a message dated 9/25/2003 10:40:59 AM Eastern Daylight Time,
> WyteRayven at aol.com writes:
>
> > I would like to try my hand at making some apple butter and canning it.
> >
>
> You don't need to "can" it. I'm assuming you mean a hot water bath canner.
> You make sure your jars are clean (hot soapy water...rinse in hot and place
> upside down on a towel until ready to use). Make your apple butter (crockpots
> with the lid off are great for this!)
> Now...you sit the jars upright, grate some parafin into the bottom...pour
> in your HOT apple butter...and the wax will melt and rise to the top! When it
> cools...it will seal. You can put a lid and ring on it to keep it
> clean...and it keeps very well. Once the wax seal is broken...keep it in the
> refrigerator.
>
> Etain...who uses both water bath and pressure canning for
> other things....
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