Originally Posted on December 16, 2013
This article, “Preserving Jam Cooking Tip,” originated from a photo post I saw on my friend’s Facebook page. Many people use various methods for canning and freezing. Still, it is essential to follow food safety guidelines, such as using sterilized jars, inspecting the mouth of the canning jars for chips before canning, and adhering to the cooking times recommended by experts, as these precautions will help prevent the risk of botulism.
Years ago, my mother canned. However, she didn’t have all the information on canning safety that we have at our fingertips these days, thanks to the internet. My grandmother and great-grandmother also preserved food, without any known major issues that I’m aware of. However, to err on the side of caution, it is always advisable to follow the safety tips for canning and freezing provided by experts.
The National Center for Home Food Preservation is an excellent website with a wealth of cooking tips.
Disclaimer noted, I continue with my story…
…On Facebook, I saw a precious photo of my friend, Sue Curry, with her granddaughter, Rosalind, making jam and putting it up in canning jars. Sue and I go way back, as we were school friends in Belfast, Maine, where I was born and grew up.
Rosalind
This past week I put up Strawberry Jam, I didn’t use paraffin wax over the top of it, but I remember my mom using it as a kid. Which prompted my question to Sue, “Do you use paraffin wax?
Sue said,” Cook your jam according to the Certo instructions. Then you ladle the jam into the jars; turn them upside down for five minutes, then right side up.” Voila! Jam processed. Now, that's what I call a time-saving cooking tip! No Paraffin Wax used.
If you try this time-saving method, consider doing a small batch in case your lids don’t seal, so you don’t waste a lot of ingredients. I say it's worth trying – I give this tip a thumbs up.
Thanks, Sue and Rosalind…
-Virginia Wright, Romance Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
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