seedcorn
Garden Master
want to make strawberry rhubarb jam. Would like to can some of it. All say water bath. I HATE WATER BATH METHOD...... Assume pressure canner is out of the question. Can someone explain why that is a bad method?
Jam canning question
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Beekissed
Garden Master
It's not and there's no reason why you can't use it. Folks use the water bath on jams because it's just not necessary to pull out the big guns of the PC for jam, but there's no reason you CAN'T or shouldn't use it for jams. Some people don't use either and just let the hot mixture seal the jars for them.
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AMKuska
Garden Master
I only do pressure canning. I know its safe to do water bath with fruits, but I'm too scared of botulism. 
lcertuche
Deeply Rooted
Often I will add lemon zest and lemon juice to jams and jellies. It adds acid to prevent spoilage and to help the fruit set (or gel).
Sometimes people just turn the jar upside down after pouring the jelly in. Then after about 10 minutes they turn it back up right. Of course you do need to tighten the ring unlike canning 'just finger tight'.
Sometimes people just turn the jar upside down after pouring the jelly in. Then after about 10 minutes they turn it back up right. Of course you do need to tighten the ring unlike canning 'just finger tight'.
Beekissed
Garden Master
That's how we do apple butter....hot mixture straight in the jar, tighten down the lids and let them seal on their own. No processing needed, no lemon added. Keeps for years and years that way.
