Cooking:Jam part 2

[SSanf]

I am glad that you froze them. My concern is that with the addition of the zucchini, the jam was no longer high acid enough to use the canning method shown without the risk of botulism. Only high acid foods can be safely canned without a pressure canner. I recommend Ball Blue Book. It is great.

[jihadacadien]

@SSanf yeah I'm not a big fan of canning..because of that. But I've still have the jam in my freezer since I eat very little jam lol Probably won't make another batch

[jihadacadien]

it is good but less zucchini would be better...and I'll have a long while to eat with just my 3 pots...you should make new friends or old friends happy by giving some of your 20 jars away

[Praxxus55712]

I've never had peach jam but I love peaches. I'm betting it's delicious. I just made crabapple jelly for the first time last week and ended up accidentally making too large of a batch. I now have 20 jars of it in my pantry. It will literally take me a decade to eat that much jelly!! LOL

btw hot dogs are good. :)

[SSanf]

Mix your jelly half and half with mustard and you will have a great sweet and sour sauce. Put some chopped hot dogs into some of the sauce and put it over rice. You will find that you canned too little if you do this!

[SSanf]

Sorry, forgot to add that you have to melt the mustard and jelly together. LOL! Won't work otherwise.

[VivianRinSC]

@SSanf Great idea! Like a chutney? What about using apple cider and/or hot peppers?

[AcadieNow]

lol to the ending

[jihadacadien]

thanks