Miscellaneous

How To Can Jelly For Thanksgiving

Hi Everyone!

     It's almost Thanksgiving: turkeys are being ordered and there are cranberries lining the shelves! But with this wonderful holiday comes its complications as well.  In many cases, fall is the canning season. That is, jelly canning. For those wishing to experiment with this fall tradition, all you have to do is follow a long list of very detailed instructions.

Step 1: Go to the store

For every grocery outing, however, one must prepare a grocery list. Go ahead and buy mason jars (any color you like), jars lids (make sure they are the same size as the jars themselves), ingredients for your jelly (in other words lots and lots of sugar), and pectin (the stuff that makes your jelly stick together).

Step 2: Make your jelly

In other words, put your fruit choice in a pot and add twice as much sugar as fruit. Turn the heat on and wait in patience. I don't suggest reading the instructions on the pectin container (it's impossible to make sense of).

Step 3: Destroy all pathogens

Your eyes can't see the little pathogens hanging out on the jars but, trust me, they're there. To solve this problem, first, wash the jars and lids. You might think all the pathogens are gone but, trust me, they aren't. The next step is to fill your largest pot with water and boil it. Place a couple of washed jars and lids in the boiling water (pathogens are not extremophile and cannot survive in temperatures such as 100˚C).

Step 4: Put jelly in jars

Make sure the jelly is boiling and your jars are in boiling water. Then, take the jars out (don't use your hands) as fast as you can. Then scoop out jelly and put it in the jar using a funnel. Again, as fast as you can, take a lid out of the boiling water (it's like bobbing for apples guys). Clean the top of the jar and place the lid carefully on top. Screw on the top and wait. Beware: if everything isn't hot enough, the jars won't seal.

Step 5: Attempt to not touch the jars

We all know, some more than others, not touching the jars lids it really hard (it makes a funny sound when you press it). Touching the top may cause a fake seal and your jelly will mold. No pressure.

Step 6: Eat the jelly

I'm sure you all can take it from here!
Good luck!

-Giselle D.