can you can freezer jam?
I really don't like the idea of spending all that time making jam/preserves etc and then shoving it in the freezer to die a slow and painful death of freezer burn. Despite the very best of intentions, stuff gets lost in there. Plus I can't get past the image of melting ice cream every time I think of putting freezer jam in the fridge (I do realize that it won't lose its jell once its defrosted, but it still seems wrong.)
That said, if I have a recipe for freezer jam, what can I do to make it safe for canning? Cook it longer, different pectin, stand on my head? I can do either boiling water bath or pressure can.
Will jams/jellies jell if the acid is too low? How do you tell if it's gone bad? Will there always be fur or fumes if its gone bad?
Great, now I have got myself paraniod. It was much easier having almost no knowlegde, than knowing that we escaped death by the skin of our teeth (I canned pumpkin butter *hangs head in shame*).
As for canning pumpkin butter, I have gathered that it used to be considered safe but now its not recommended. So are all old recipes suspect or just stuff like pickles, salsa etc?