Juiced my homegrown grapes and just added the pectin, set the burner to medium. I turned away for one second to check the recipe and the juice boiled over all over the place! Canning is already a lot of work only to be set back like this 🙁 I’m continuing with this juice, hopefully I didn’t mess everything up…
by Glittrsparklz
10 Comments
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Sure does!! Welcome to the club LOL
Oh heck yeah! I also make soap and work with resin, and it’s extra frustrating when it happens with those things, too. I’ve had hot process soap turn into a very angry volcano, I’ve had molten curing resin accidentally tip and pour all over the floor, and I’ve had to chisel jam from counter tops and the floor. Oh! And over zealous fermentation has scienced itself alllllll over the kitchen, leaving me rather obnoxious first thing in the morning surprises.
Sadly, no matter how you master these things, they’re just bound to happen. Then happen again. And awhile later, there they are again.
Hot water, elbow grease, patience, and some self kindness will fix all of it. I bet it will still be delicious.
Newbie here too and last week I thought I could try not putting a towel at the bottom of the pot before I put the jars in. Wasn’t boiling so I leaned over to look in the pot and BAM, it exploded. I have burns all over my chest. Isnt it fun learning the hard way lol
Been making grape jelly for more years than I care to admit. Bringing the juice/sugar/pectin to a rapid boil without overflowing the pot has ALWAYS been a challenge. Guess I need to get a much bigger pot! I just slide the pot on and off the heat constantly stirring to keep it from overflowing for my full minute of rolling boil. Overflowed more times than I’d like to admit. Nothing stains like grapes either. Lesson: stir constantly and never ever divert your attention away. You got this. P.S. used a fruit steamer to extract my grape juice this year. OMG, why have I been doing it the hard way for so many years!
You just got baptized! Hahaha, this has happened once, and I know for it to never again.
Ugh yes so disheartening. I made pear butter the other day and it was SO MUCH WORK! I dropped one of the jars pulling it out of the water bath and it exploded on the floor and on my legs 🥲
I use a 12 qt narrow stock pot. That tends to reduce this one problem of boil over.
Not overflowing but a did burn a batch of strawberries and processed them to open them and find out they all tasted burnt. I like your cabinets by the way! I want to paint mine I’m tired of white.
No.. of..course..it’s..never happened…
Now excuse me, I have something under the oven I still have to mop up that’s TOTALLY unrelated.