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| I am making blackberry preservers. I would like to use the largest jars possible. Is there a reason not to use the 1/2 gallon ones? |
Follow-Up Postings:
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| Yes! There aren't any tested times for 1/2 gallon preserves. You can use a smaller jar than a recipe calls for, but not larger. When canning, it isn't just about sealing the jar, but making sure the heat penetrates to the center to kill all bacteria, all the air is evacuated, and a good seal is created. It is important to follow the instructions and make sure they are from a reliable source. That said, preserves are one of the least risky because they are high acid and contain large amounts of sugar (also a preservative). You can probably find some recipes for pints, but a 1/2 gallon of preserves is an awful lot to eat once opened. Deanna |
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- Posted by ristau5741 6 (My Page) on Thu, May 9, 13 at 10:54
| If I could put up 1/2 gallons of Annie's Salsa, I'd be in Heaven... |
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| OK then how about quart jars? |
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- Posted by readinglady z8 OR (My Page) on Thu, May 9, 13 at 13:52
| Half-gallon? Wow. Well, as Deanna said, there's essentially no health risk with preserves, so if you want to do it, OK. The problem is due to the density, it's doubtful you'd get sufficient heat penetration with even a 20-minute processing time, so there's increased risk of problems with mold, especially with a lower-sugar preserve. A longer processing time compromises the quality of the preserve itself. Your call. Carol |
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| Same rules hold true for quarts. Pints is the largest approved. Beyond that it is your choice, your risk to take. I can't even imagine wanting a 1/2 gallon of jam or preserves for any reason. If nothing else it would separate and go moldy in the fridge sitting for as long as it would take to eat it all. Talk about a waste of good food! Dave |
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| pints it is. Don't want to waste any of these blackberries. |
This post was edited by jartzh on Thu, May 9, 13 at 15:44
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| The gel is affected with larger jars, as well. There are always reasons behind the guidelines. Not only for safety, but quality. |
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| Well, there might be a reason for making up large jars of jam. I had a lady contact me to make up jam in large jars (quarts or half gallons) for her cafe. They'd go through a quart a day at least but it couldn't be canned, just refrigerated (and I'd have to make jam every week for her) and then she would have to be at the whim of what is in season. Strawberry one month, then blueberry, then blackberry. Season up - no jam. She thought that homemade jam is like the corn syrup and weird chemicals in commercial jam and could sit on the shelf for years like that other stuff does. HAH! She also balked at the price. LOL People want quality but for cheap. "But," she said, "yours tastes so much better." DUH. Nancy |
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- Posted by myfamilysfarm 5b (My Page) on Sat, Jun 15, 13 at 19:19
| I've canned the berries, but not as preserves, just berries. After canning the berries, I make the preserves later. I only go up to quarts of fruit, no bigger. |
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