Most of the recipes I can find call call for 2.5 to 6 cups of juice. The big red pot is all I have to process cans in so I can't make a ton at one time anyways, but I really don't want to make 6+ separate batches of jelly.
I may (definitely) have overdone it a wee bit with harvesting the tunas, but I hate the idea of wasting any more than I already have. I had several whole fruits left over even after I upgraded to my largest canning pot and I barely strained any of the juice out of the cooked fruit bc I've got 27 cups just from pouring it through cheesecloth. Also my kitchen looks like someone murdered the color magenta bc the pot boiled over.
I'm broke as a joke this year so this is what everyone is getting from me for Christmas. I have 12x 8oz jars and 12x 12oz jars. Any suggestions for a game plan?
by albatrossheart
2 Comments
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For jelly you need to stick to a tested recipe size, otherwise it probably won’t set. Resign yourself to making multiple batches, and as you say make a game plan.
Finish up your juicing, and look at your recipes to figure out how many batches you can do with the jars on hand. I’m guessing 4 batches, maybe 5? If you can spend the rest of today working on it, try for two batches in succession to knock out some of the juice and fridge the rest for tomorrow.
When I’m doing successive batches of jelly I measure out the ingredients for each batch (juice, sugar, pectin etc) first. Then make one batch start to finish according to the directions. Once the first batch is in the canner, start making up the second batch. If you get into a rhythm you may find you can get a third batch done before cleaning up. This will leave you with a manageable volume of juice in the fridge to do the same thing tomorrow. If you have more juice left over when your jars are full, I would think you can freeze it in recipe quantities for later batches.