tag:blogger.com,1999:blog-1461837663955950061.post1736399642743081992..comments2023-11-03T03:02:50.831-06:00Comments on The Progression of My Identity: Recent MusingsJaredhttp://www.blogger.com/profile/12259683708307987473noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1461837663955950061.post-47273488800182151862008-09-19T19:28:00.000-06:002008-09-19T19:28:00.000-06:00Hey Emily,I read somewhere online that the no-cann...Hey Emily,<BR/><BR/>I read somewhere online that the no-canner method wasn't as safe - but if you say it's fine, I'll take your word for it. I've been itching to pick a peck of blackberries and make homemade jam. It seems pretty straightforward - anything you've learned that I should know?Jaredhttps://www.blogger.com/profile/12259683708307987473noreply@blogger.comtag:blogger.com,1999:blog-1461837663955950061.post-17866902470313551592008-09-16T18:47:00.000-06:002008-09-16T18:47:00.000-06:00Hey Jared... just so you know (and I just recently...Hey Jared... just so you know (and I just recently learned this), jam does not actually need to be canned, contrary to modern bacteriophobic beliefs. You can just make the cooked jam recipe, fill the jar, wipe the top with a damp cloth. Then, slap on the flat lid (that has been warmed in some water on the stove), screw on the lid very very tightly, and flip the jar on its head. After about 30 minutes, you can flip them back upright again and leave them for 24 hours. Check to make sure the lids have properly sealed (they shouldn't make a little popping sound), and you're good to go!Emilyhttps://www.blogger.com/profile/18128281229449955891noreply@blogger.com