I think the reason you need to sell jams/jellies that are higher in sugar in your store is that sugar is a natural preservative and inhibits bacterial growth, preventing spoilage. Lower sugar jams/jellies will also be darker and darken faster over time. They might not last as long in the pantry before the texture changes.
Again in Europe we don’t use the plastic or Tin lids for sealing the jams, jelly, pickles. We use glass uk kilner or Weck Jars = these last a lifetime ( passed down through families) they just need a simple new rubber ring occasionally.
@@mollyl8704 I would have thought that USA had more access to the glass, btw Ball canning is very expensive in uk & Europe, We cannot buy All American, or any other pressure canner in Europe, likewise with freeze drier ( not sold in UK). All preserved food resources came out of WW2 in UK. That’s why most can do the preservation without much energy = gas or electric.
I remember my mom & grandma using Gulfwax. They melted the wax & then poured it over the top of the jam & when it hardened it was sealed tight. When you wanted to open the jar of jam you broke the wax that was on the jam, took out the chunks & viloa you had you jam ready to use.
That's cool. I'd like to try weck jars. They aren't common here in the states. Seems like water bath is the norm. Gee... maybe it's another conspiracy. The USDA and Ball are in cahoots to keep us enslaved to them!
🍓We just purchased 5 acres of raw land in Australia and I have a large garden in progress, strawberry bed included, I've saved this video for summer. Thanks for posting!
This was an awesome video. Thank you for sharing. I'm going to be starting canning so for the first time. I will definitively refer back to this video for the recipe. I have found Kerr canning jars at a goodwill thrift store for $1.75 for I think like 8 bars. And they are the tall ones. I grabbed those suckers. I also have purchased some small jelly jars at the store so I'm ready with jars and lids. I grew up with my mom and Nan both doing a ton of canning. We were on a major fixed income. When the farmer across the street harvested his potatoes, he allowed my Pop to drive his truck into his field, and we filled up the back of pops pick up truck with baskets of potatoes that we picked that was left over. Mom found a way to can them and we had them all year long. This was back in the early 80's. So no youtube, mom didn't even have a book to reference. She went by her own knowledge of canning and trial and error. It was awesome.
Before internet and UA-cam my recipe for strawberry jelly or jam gave instructions for how to make it. They specified doing water bath canning, (keep reading lol) So, me being very young, I had no idea how to do this. I went to the bathroom and ran hot water in my tub and places my jars In there. Well it said water bath. 😂 Needless to say it did not work. 😂😂😂 I think of my goof up every time I see a video like this.
I use very little sugar especially if the strawberries are extra ripe and sweet. Usually no more than 1/4 cup or less sugar per cup of strawberries. I start with only about a half cup for whatever number cups of strawberries. Let dissolve in pan while it's heating and taste. Add according to how sweet you want it. Also, my jam is very loose. We prefer it as a spread rather than stiff jam. Joy Giles
Your Strawberry jam looks wonderful. I love the AH jars. My son & daughter in law wanted salsa as their wedding favor. We used her late grandma’s salsa recipe, which meant a lot to my daughter in law. Almost 200 jars of Salsa. It was a big hit. We used the AH lids with only a few failed seals, that we happily taste tested. Love & prayers, keep on canning.
I love jam and jelly making. You can make jelly from store bought juice. Grape, apple, cranberry, etc.... So delicious. I have done it many times and my favorite juice is Welch's grape juice.
Your jam looks yummy. I’ve been cleaning out my freezer incase of power outages…our AEP electric company shut down over 230,000 customers for over four days in this hot humid 95’ days. I had bought five pints of blueberries for $ .50 each and had one frozen bag….sometimes blueberries are sweet and tasty to eat fresh but these were not. I bought them to bake muffins and pancakes but I needed to empty the freezer so I made blueberry jam/ sauce…..I used chia seeds to thicken my jam…I cooked the berries and added some sugar not a lot and then put in chia seeds which are great to use health wise. Chia pudding is a great treat with fresh berries. Now I can have it on pancakes, in smoothies and on yogurt. You’re lucky that you can have your own strawberries…we have so many varmints that destroy our food. I know regular strawberries from the store are loaded with a lot of chemicals and buying organic is so much better. I have a 10 x 20 cattle panel greenhouse and my plants are so nice in there…those out of the greenhouse are not as healthy looking. I planted a large herb pot yesterday and had it by my kitchen door for easy access only to find out this morning all the plants but one was pulled out and laying on the porch. I take sticks from my hydrangea bush and pine stems and place them all around to keep those darn critters out but whatever it was pulled those out also….looks like I’m going to have to use my voile material and cover them. I hear freeze dried strawberries are awesome…i dehydrated apples for my grandkids as sweet snacks.they like to dip them in yogurt with cinnamon in it. I took the skins and dehydrated them and ground into powder for icing on cinnamon rolls. Try making a strawberry filling in place of cinnamon and sugar in rolls…very good. I use my strawberry powder to flavor the icing glaze on top.
I’ve used the anchor hocking seals and they work very well. Been canning for over 30 years. I don’t care for golden Harvest seals they tend to crinkle.
I had 12 or 14 cases of Anchor Hocking pint jars with lids and rings that were brand new, unopened. When I needed to can and had been looking for lids for months, I finally gave up and started opening them just to take the lids to can with. I used about 130 of them. Every one sealed perfectly! I was surprised and pleased. I definitely would not hesitate to buy and use their lids. 🙂
Ya'll, I sure love the video so far. Please pray for me tomorrow. (June 21, 2022I'm having L4 & L5 FUSED in my back at 11:00am. I trust God and I also know that prayers work. Thank you both so much. I don't guess we'll see you at the Appalachian Fair this year. God bless you.❤️
Sure jell doesn’t recommend going double batches because you cannot get a consistent product and can have issues with it setting up. Jam and jellies should be small batches, ask me how I know lol. I learned the hard way. Strawberry jam is the best!
Zach when they are mashed a lot they are considered preserves. It moves in the jar. Jam is more chunks of fruit and does not move typically in jar. Hope that helps.
Thank you I definitely enjoyed it .. I want to make some Strawberry ...it's my favorite... I have never canned before so I'm a little leary...Thanks for the video ..God bless from East Texas.
I just made blueberry jam for the first time, frozen organic blueberries thawed, two tablespoons of fresh squeezed lemon juice, 3 tablespoons of chia seeds, yummy. Enough for 1 jar, mine. 😂. I did go ahead and mix a minute in my bullet some of the skins were a little tough.
My favorite jam! I made some a few days ago. I have been using it to make a vinaigrette for salads 👅Thanks for the tip on wetting the towel with vinegar to wipe the jar lids. I will do that from now on 😁
Great video, brings back memories of my mom making Apricot jam, we had 4 trees, so plenty jam and when we had real excess, we made fruit leather, covering kitchen table in plastic, putting it outside in sun and spreading the fruit pulp. Healthy snacks
Zach, I have to tease you just a bit, only because I know you have a great sense of humor. Question, in regards to the QUIET DING of the DENlALI LIDS, how exactly did you HEAR with "the NAKED EYE?"🤣🤣🤣LOVE YA'LL, seriously.👏🏼👍🏼☺️
My first time making jelly was several years back and I did it pectin free with kumquats. It took awhile to get the right consistency but it was worth it and it turned out so good. I need to find me some more kumquats and make some more.
I opened a new box of ball lids today. Two of them had no sealing compound. It seems like every box has some sort of problem that makes it impossible to can with some of the lids.. I have been using Denali, and some kerr lids. Everyone seems to be recommending forjars, so I am going to try those too.
I love watching your water bath and pressure canning videos. I’m new at it. I’ve ordered a All American 921 and I’ve had it since April and not used it yet. I’ve done jelly a few times in water bath but I got so much to learn. Also your masontops fermenting. How did that go? I’ve ordered the same ones y’all have but I never found a video on how well it went. I’m new at learning fermentation as well. Love love watch you guys!!! May God Bless you and thank you for sharing with us.
I saw that adding chia seeds eliminates your need for pectin. I wonder about using the different sugars out there, coconut, stevia, monkfruit, etc how the jam would turn out
This brought back many memories from my childhood. My mom always canned lots of jelly and jams with my help. I was wondering if I could do with less sugar as I am a diabetic?
Thanks for the Strawberry 🍓 Jam video. It looks really good. Do you also make Strawberry & Rhubarb Jam? I haven't made it but would like to, and the way you guys do your videos makes kitchen works so enjoyable, even if I hafta still do all the dishes! lol
I've never heard of these new named lids. I'm from Southern Iowa. We ran out of everything for canning during covid days. Love your channel. You folks are great to watch.
@@bethanyfields4706 I just used one medium green apple cut up in chunks n mixed in with my strawberries...then same process as regular pectin...actually found a video on youtube!!!! 😁
Thank you again for this video on making jam!❤️. I'm with you Jenn, I prefer the jelly too. But jam is good too. I used to help my dad make crabapple jelly. I must've made thousands of jars over my " tween" years! Lol. It tastes the best when you make it yourself right?!?🤗🤗❤️❤️. Take care and God bless 🙏🤗🙏🤗🙏🤗🙏
Love you guys! ❤️ I will say I love jam but I don't like chunks lol. I put the fruit in the blender, then process it. So it spreads better than jelly, but not chunky like preserves. I make a lot of watermelon jam that way, and it's amazing. I sell out every year. You should try it! Good luck with your store! ❤️❤️❤️❤️
I love that whole strawberry’s to pigs thing we used to be able to leave a five gallon bucket at a local green grocer and he would fill it with anything he couldn’t sell like stuff that was a little bruised or wilted and this we fed to our pigs apples and apple skins are high in pectin
I have used Anchor Hocking jars and lids for jelly. My concern was using the jars in pressure canner. The glass seemed to be thinner. Did not have a problem in water bath canner. Just my experience. Blessings 🙏🏻
- Denali Canning lids - denalicanning.com?sca_ref=1942963.jnk7654DGN
-Want hands-on experience? Join us for our in-person classes -
-water bath canning - www.eventbrite.com/e/canning-for-beginners-waterbath-tickets-355425516287?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp&aff=escb
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Recipe -
- 10 lbs strawberries
- 4 tablespoons lemon juice
- 1 teaspoon of butter
- 14 cups sugar
I think the reason you need to sell jams/jellies that are higher in sugar in your store is that sugar is a natural preservative and inhibits bacterial growth, preventing spoilage.
Lower sugar jams/jellies will also be darker and darken faster over time. They might not last as long in the pantry before the texture changes.
Again in Europe we don’t use the plastic or Tin lids for sealing the jams, jelly, pickles. We use glass uk kilner or Weck Jars = these last a lifetime ( passed down through families) they just need a simple new rubber ring occasionally.
We use weck here too but its more expensive and not sold in stores here so you have to pay a ton in shipping
Very nice.
@@mollyl8704 I would have thought that USA had more access to the glass, btw Ball canning is very expensive in uk & Europe,
We cannot buy All American, or any other pressure canner in Europe, likewise with freeze drier ( not sold in UK). All preserved food resources came out of WW2 in UK. That’s why most can do the preservation without much energy = gas or electric.
I remember my mom & grandma using Gulfwax. They melted the wax & then poured it over the top of the jam & when it hardened it was sealed tight. When you wanted to open the jar of jam you broke the wax that was on the jam, took out the chunks & viloa you had you jam ready to use.
That's cool. I'd like to try weck jars. They aren't common here in the states. Seems like water bath is the norm.
Gee... maybe it's another conspiracy. The USDA and Ball are in cahoots to keep us enslaved to them!
Strawberry jam is my favorite!!!
🍓We just purchased 5 acres of raw land in Australia and I have a large garden in progress, strawberry bed included, I've saved this video for summer. Thanks for posting!
This was an awesome video. Thank you for sharing. I'm going to be starting canning so for the first time. I will definitively refer back to this video for the recipe. I have found Kerr canning jars at a goodwill thrift store for $1.75 for I think like 8 bars. And they are the tall ones. I grabbed those suckers. I also have purchased some small jelly jars at the store so I'm ready with jars and lids. I grew up with my mom and Nan both doing a ton of canning. We were on a major fixed income. When the farmer across the street harvested his potatoes, he allowed my Pop to drive his truck into his field, and we filled up the back of pops pick up truck with baskets of potatoes that we picked that was left over. Mom found a way to can them and we had them all year long. This was back in the early 80's. So no youtube, mom didn't even have a book to reference. She went by her own knowledge of canning and trial and error. It was awesome.
Before internet and UA-cam my recipe for strawberry jelly or jam gave instructions for how to make it. They specified doing water bath canning, (keep reading lol) So, me being very young, I had no idea how to do this. I went to the bathroom and ran hot water in my tub and places my jars In there. Well it said water bath. 😂 Needless to say it did not work. 😂😂😂 I think of my goof up every time I see a video like this.
🤣🤣🤣
Ya don't KNOW until ya KNOW, right?!
😂😆😁🧡🧡🧡Thank you for sharing. I'd almost bet you're not alone.
Love this!
I have never heard of putting butter in jam, sounds interesting.
Supposably it is to help it stop foaming.
first thing i learned canning was pickled beets hugssssss
Perfect timing!! Yay!
jam is fun to make
I love strawberry jam I am going to have to learn how to make it without sugar it looks so good
I use very little sugar especially if the strawberries are extra ripe and sweet. Usually no more than 1/4 cup or less sugar per cup of strawberries. I start with only about a half cup for whatever number cups of strawberries. Let dissolve in pan while it's heating and taste. Add according to how sweet you want it. Also, my jam is very loose. We prefer it as a spread rather than stiff jam. Joy Giles
Your Strawberry jam looks wonderful. I love the AH jars. My son & daughter in law wanted salsa as their wedding favor. We used her late grandma’s salsa recipe, which meant a lot to my daughter in law. Almost 200 jars of Salsa. It was a big hit. We used the AH lids with only a few failed seals, that we happily taste tested. Love & prayers, keep on canning.
I love jam and jelly making. You can make jelly from store bought juice. Grape, apple, cranberry, etc.... So delicious. I have done it many times and my favorite juice is Welch's grape juice.
So very idk that awesome. ❤❤❤
Beautiful Jenn.
Awesome! Jen's Jellies & Jams, Love it!
That foam is good over ice cream!
What a great idea!
Nice... have you ever made tomato jam? It’s delicious. Waiting for my tomatoes to ripen so I can make some.
Your jam looks yummy.
I’ve been cleaning out my freezer incase of power outages…our AEP electric company shut down over 230,000 customers for over four days in this hot humid 95’ days.
I had bought five pints of blueberries for $ .50 each and had one frozen bag….sometimes blueberries are sweet and tasty to eat fresh but these were not. I bought them to bake muffins and pancakes but I needed to empty the freezer so I made blueberry jam/ sauce…..I used chia seeds to thicken my jam…I cooked the berries and added some sugar not a lot and then put in chia seeds which are great to use health wise.
Chia pudding is a great treat with fresh berries. Now I can have it on pancakes, in smoothies and on yogurt.
You’re lucky that you can have your own strawberries…we have so many varmints that destroy our food. I know regular strawberries from the store are loaded with a lot of chemicals and buying organic is so much better.
I have a 10 x 20 cattle panel greenhouse and my plants are so nice in there…those out of the greenhouse are not as healthy looking.
I planted a large herb pot yesterday and had it by my kitchen door for easy access only to find out this morning all the plants but one was pulled out and laying on the porch. I take sticks from my hydrangea bush and pine stems and place them all around to keep those darn critters out but whatever it was pulled those out also….looks like I’m going to have to use my voile material and cover them.
I hear freeze dried strawberries are awesome…i dehydrated apples for my grandkids as sweet snacks.they like to dip them in yogurt with cinnamon in it. I took the skins and dehydrated them and ground into powder for icing on cinnamon rolls. Try making a strawberry filling in place of cinnamon and sugar in rolls…very good. I use my strawberry powder to flavor the icing glaze on top.
Thank you for the share.
The ping is the the song of my people!!!!
🤣😁👏🏼
I’ve used the anchor hocking seals and they work very well. Been canning for over 30 years. I don’t care for golden Harvest seals they tend to crinkle.
If the lids crinkle. It's because you tightened the ring to tight.
I had 12 or 14 cases of Anchor Hocking pint jars with lids and rings that were brand new, unopened. When I needed to can and had been looking for lids for months, I finally gave up and started opening them just to take the lids to can with. I used about 130 of them. Every one sealed perfectly! I was surprised and pleased. I definitely would not hesitate to buy and use their lids. 🙂
I can with them all the time and never had a problem with them
Ya'll, I sure love the video so far. Please pray for me tomorrow. (June 21, 2022I'm having L4 & L5 FUSED in my back at 11:00am. I trust God and I also know that prayers work. Thank you both so much. I don't guess we'll see you at the Appalachian Fair this year. God bless you.❤️
Made this and it turned out so good!!! Thanks for posting!!
I have used the Denali lids with good results!
Hi Chrissy! Thank you for the awesome review and we're happy that we hit the mark!
I love strawberry 🍓 jam and that looks awesome 🤷♀️🤗❤️💯
All the new Ball flats I have don’t make much noise. That’s definitely something I miss hearing when canning.
🤔Hmm...interesting.
At 11.20: "The Denali Ding". "You couldn't hear it with the naked eye". Love it! HaHaHa.
👏🏼👍🏼🤣THIS.
Sure jell doesn’t recommend going double batches because you cannot get a consistent product and can have issues with it setting up. Jam and jellies should be small batches, ask me how I know lol. I learned the hard way. Strawberry jam is the best!
Zach when they are mashed a lot they are considered preserves. It moves in the jar. Jam is more chunks of fruit and does not move typically in jar. Hope that helps.
I always was told by my gram who canned alot. And other people that canned alot. That preserves was the chunky fruit jam and jam was smoother.
Thank you I definitely enjoyed it .. I want to make some Strawberry ...it's my favorite... I have never canned before so I'm a little leary...Thanks for the video ..God bless from East Texas.
I just made blueberry jam for the first time, frozen organic blueberries thawed, two tablespoons of fresh squeezed lemon juice, 3 tablespoons of chia seeds, yummy. Enough for 1 jar, mine. 😂. I did go ahead and mix a minute in my bullet some of the skins were a little tough.
Thank you, thank you ..
My favorite jam! I made some a few days ago. I have been using it to make a vinaigrette for salads 👅Thanks for the tip on wetting the towel with vinegar to wipe the jar lids. I will do that from now on 😁
I love strawberry jam. It is my favorite!
Great video, brings back memories of my mom making Apricot jam, we had 4 trees, so plenty jam and when we had real excess, we made fruit leather, covering kitchen table in plastic, putting it outside in sun and spreading the fruit pulp. Healthy snacks
I love your jam videos!
Zach, I have to tease you just a bit, only because I know you have a great sense of humor. Question, in regards to the QUIET DING of the DENlALI LIDS, how exactly did you HEAR with "the NAKED EYE?"🤣🤣🤣LOVE YA'LL, seriously.👏🏼👍🏼☺️
I love the way Zack helps in the kitchen. You couldn't get my husband in the kitchen if you were cooking chocolate..his favorite food.
My first time making jelly was several years back and I did it pectin free with kumquats. It took awhile to get the right consistency but it was worth it and it turned out so good. I need to find me some more kumquats and make some more.
I opened a new box of ball lids today. Two of them had no sealing compound. It seems like every box has some sort of problem that makes it impossible to can with some of the lids.. I have been using Denali, and some kerr lids. Everyone seems to be recommending forjars, so I am going to try those too.
my first jam I made was pineapple! yummmmy!
hugs from pam and john keep it coming on video way to go i love do them as will
I love watching your water bath and pressure canning videos. I’m new at it. I’ve ordered a All American 921 and I’ve had it since April and not used it yet. I’ve done jelly a few times in water bath but I got so much to learn. Also your masontops fermenting. How did that go? I’ve ordered the same ones y’all have but I never found a video on how well it went. I’m new at learning fermentation as well. Love love watch you guys!!! May God Bless you and thank you for sharing with us.
I saw that adding chia seeds eliminates your need for pectin. I wonder about using the different sugars out there, coconut, stevia, monkfruit, etc how the jam would turn out
Golden Harvest Mason Jars and Lids ar' my favor-ite .. Thay'v bin a'round fer a long long time ...
Shalom from Hill'Top Hollar Ya'll ~
I made my jam two weeks ago and used the same jars and they worked fine
Thank you 😊
Great video, it looks delicious Jenn everything you do is amazing!! Blessings to you all!!!
Looks delicious now I want strawberry jam 🥰
I’m doing jam this weekend! Great timing.
thank you for that DEMO
Jen that’s a beautiful batch of strawberry jam. Also, the cooling mat is also beautiful.
This brought back many memories from my childhood. My mom always canned lots of jelly and jams with my help. I was wondering if I could do with less sugar as I am a diabetic?
you can make it sugar free. they also make a sugar free pectin
Pamona’s pectin uses way less sugar
Yes, I believe Jenn's license doesn't allow for them to SELL it, sugar free.👍🏼
Thank you for this!!!! I’m starting my first canning soon❤️
The anchor hocking lids work just fine in my experience both water bathing and pressure canning
Your Strawberry jam looks beautiful Jenn. Thank you for sharing your recipe and taking the time to show us. Have a lovely day.
Those are from an American company. I love their jars
Thank for showing us!! I appreciate it!😊
I plan on venturing into more canning this year. Thanks for the video. God bless your family
I'm with you, I prefer jelly.
Thanks for the Strawberry 🍓 Jam video. It looks really good. Do you also make Strawberry & Rhubarb Jam? I haven't made it but would like to, and the way you guys do your videos makes kitchen works so enjoyable, even if I hafta still do all the dishes! lol
My first try turned out more like ice cream topping, but it was delicious!
I've never heard of these new named lids. I'm from Southern Iowa. We ran out of everything for canning during covid days. Love your channel. You folks are great to watch.
I just did strawberry jam n used a green apple as my pectin....turned out amazing...no more pectin buying for me👏👏
Wow. Would you care to share more details?
@@bethanyfields4706 I just used one medium green apple cut up in chunks n mixed in with my strawberries...then same process as regular pectin...actually found a video on youtube!!!! 😁
Sometimes it gets thicker as it sets. My grape took 5 days to set last year
Thanks so much Jenn for sharing this. I've been wanting to learn how to can and this seems easy enough to start out with like you said!
I used anchor 2 years ago and still have some not yet opened. The seal is still great on the ones I haven’t used yet.
Jenn, I'm with you on the jellies!! I love the SMOOTH TEXTURE, all day long!
Thank you again for this video on making jam!❤️. I'm with you Jenn, I prefer the jelly too. But jam is good too. I used to help my dad make crabapple jelly. I must've made thousands of jars over my " tween" years! Lol. It tastes the best when you make it yourself right?!?🤗🤗❤️❤️. Take care and God bless 🙏🤗🙏🤗🙏🤗🙏
I love the Jams and preserves. Can eat jelly but not my favorite.
I will be making strawberry jam, following your recipe.
Couldn't hear the ding by the nekkid eye. 🤣🤣 Lawd, all us country folk talk alike.
Hear! Hear!👏🏼🤣🤣
I caught that also 😂😂😂
That looks yummy!! Have you tried watermelon or pineapple? Both are awesome, you can use canned pineapple too.
Love you guys! ❤️ I will say I love jam but I don't like chunks lol. I put the fruit in the blender, then process it. So it spreads better than jelly, but not chunky like preserves. I make a lot of watermelon jam that way, and it's amazing. I sell out every year. You should try it! Good luck with your store! ❤️❤️❤️❤️
I have used achor jars and lids for years and have never had an issue with them.
I love your little kitchen!!.....so cute!!
I made freezer jam an used organic sugar an only used half of the sugar called for in the recipe.!
It's a shame THE LAW DEMANDS a minimum amount of sugar, isn't it?
Have you tried Pamona's pectin yet? I like that it takes so much less sugar making it a more affordable and fruitier jam flavor.
I reuse lids a lot 4 storing dehydrated veggies and fruits in mason jars.
Your cooling mat, is that crochet? If so, was cotton yarn used? If course I will ask for the pattern as I'm a crocheter 😂 Thanks for the video's!
Everyone in my family loves jams and jellies. I don't know what I'm doing. With my luck I would take them all out.
Looks so delicious!
I love that whole strawberry’s to pigs thing we used to be able to leave a five gallon bucket at a local green grocer and he would fill it with anything he couldn’t sell like stuff that was a little bruised or wilted and this we fed to our pigs apples and apple skins are high in pectin
I have heard about using these tops like she has to make strawberry jelly (or syrup, I don’t remember but, I know there is a video out there on it)
I have used Anchor Hocking jars and lids for jelly. My concern was using the jars in pressure canner. The glass seemed to be thinner. Did not have a problem in water bath canner. Just my experience.
Blessings 🙏🏻
It might have taken longer for the denali lids to seal and because they don’t seal as loud because they are a thicker metal.
heya making jam look pretty easy may try that
I use the Pomona pectin, it works with less sugar.
Four Jars is another great company for canning lids. Check them out too!! God bless.
Ty ❤ looks great, my turn to try.
When you eat homemade and home grown you don’t have as many “added” sugars in all your food…so a little extra in some jam is no biggie. ❤️
I love them !
Loved the video! Thanks so much!
I have noticed that Ball Lids are much quieter than they used to be.
Great video 😁🇬🇧 how long is the shelf life doing water canning way please ❤️
Thank you for this video!!!!
Really fascinating..Where are you from? I kept hearing "siled" but realized you meant sealed.
Thankyou, Thankyou, Thankyou.