I have questions about water bath canning
Just a question about a jam recipe for water bath canning.
The recipe is written as a refrigerator jam, but I hot packed and then sealed pint jars in a water bath for 10 minutes full rolling boil instead. Wondering if it is probably ok.
The recipe is:
5.c chopped rhubarb
5 c sugar
1 c water
3 tsp. fruit fresh
1 c. blueberry pie filling
1 lg pkg raspberry jello.
- The recipe is fine, the concern is the amount of time you water-bathed the jam.
Because of the fiber in the Rhubarb, the amount recommended is 15 to 20 minutes.
With the blue berry pie filling, I would water-bath for 20 minutes.