[Sca-cooks] OT: Quick question about canning

[WyteRayven at aol.com]

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....