Serves: 0
The long-used method of sealing jelly jars with paraffin can be tricky for beginning canners. A thin layer, about 1/8 -inch thick, is the most effective and the paraffin must touch the jar edge at all points to ensure a proper seal. Air bubbles in the paraffin must be pierced before it hardens. Regular canning jars with two-piece lids provide the most foolproof seal. Processing in a boiling water bath heats the contents of the jars and creates a vacuum pack as the jars cool. This method gives the best protection against the growth of mold and yeast in your fine jellies.
This Processing Jellies recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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