I wanted to make this Grapefruit Jam recipe:
This is my first time ever canning. I have been reading up and watching tutorials just to fully understand what I am doing. I had just a couple questions.
In the recipe it states It makes 4 10oz jars. I have 2 10oz jars and a lot of 18oz jars. My questions are:
1: if I use the larger jars do they require a longer processing time? The recipe states a 5min processing time.
2: How many jars can I minimally process in a water bath? My pot can hold 6 jars.
I think those are my main questions so far. Im sure ill think of more questions before I actually start the canning process.
Thanks 🙂
by reallyimspaghetti
3 Comments
Just because it’s a recipe doesn’t mean that it is shelf stable. I’m seeing red flags in this recipe that tells me it’s not from a safe tested site. The internet and YouTube are not always your friend when it comes to canning. Try Ball, Bernadine, or Healthy Canning, to start. Good luck!
Here is a tested recipe from Bernardin (part of Newell along with Ball and Kerr)
All current recipes are a minimum of 10 minutes (plus altitude adjustments) processing times to ensure that the jars are sterilized. Sterilization of lids has not been recommended for some time as they seal better when started at room temperature… and you can easily “un-sterilize” them as you load them. It’s better to leave that step for the water bath.
https://www.bernardin.ca/recipes/en/grapefruit-marmalade.htm?Lang=EN-US
And those lids don’t look like they are two pieces, which are far easier for the home cook. If you want shelf stable, stick with tested recipes and current best procedures from Newell, pectin manufacturers, university extensions, and the National Center for Home Food Preservation.
Red flag: 5 minute processing time. It should be a minimum of 10.
This looks like a great refrigerator recipe, though!