As most of you know (if you are a part of our facebook group Safe Home Canning ), we have been canning away and MAJORLY slacking on the posting side of things.
Before we dive into the jalapeno jelly, there are a few things that we wanted to cover about general Safe Home Canning.
- As of 2017, there are no proven methods to safely can dairy products (milk, cheese, butter, etc.) no matter the method, pressure, amount of heat, time, and so on… However, it has been proven safe to add up to 1tbsp of butter in a jam or jelly to minimize/eliminate the amount of foam.
- As of 2017, it has been determined that in order to safely can tomatoes, the skins must be removed. To read more about it visit the University of Minnesota Extension site here.
- Lastly, as mentioned in the above article, it is also no longer safe to can in open-kettles or ovens. This change has been made quite some time ago but many still continue utilizing these practices.
Now, we are not here to lecture anyone if you do or do not practice any of the above, we are here to educate you on why they should/shouldn’t be done. As always, if you ever have a question or a doubt about a recipe of safe practice, we are more than happy to help you.
Now, moving on to the fun stuff – Canning! Fair warning – my camera man (aka S.O.) was out of town for work so we had to resort back to photo evidence only. If you have questions or want more clarifications on any steps, let us know and we may make a mini video just for you!
Jalapeno Jelly [yield: (6) Half-Pints] Continue reading