Canning jam - two questions
Hi All -
I canned strawberry jam for the first time today and, all in all, relatively easy. But, one BIG question - how in the world do you "hard boil so it can't be stirred down" while "stirring constantly" without getting it all over you and your kitchen? I used the biggest pot I have, which was less than half full, and I still got it all over my stove, me, and my walls! Beyond the mess, it's just plain HOT when it splatters on me. What am I missing?
Also, I have one jar that I dropped as it came out of the canner. Didn't break, but the lid/ring dented up. Can I just put this one in the fridge and use right away?
Thanks in advance for your help!