Did I do wrong? - Page 2

Nan_PA_6b · October 25, 2019

Pressure canned it. DH loves his Power Pressure Cooker XL (like an Insta-Pot) and felt more comfortable with pressure canning. Overkill, maybe, but we have a rule in our house: each project (or piece of a project) has a boss. The boss makes decisions; the helper can suggest. I was boss of preparing the jelly; he was boss of the canning. (We're both control freaks and this rule saves our marriage.)

imp · October 25, 2019

Quote:

Originally Posted by Nan_PA_6b

Pressure canned it. DH loves his Power Pressure Cooker XL (like an Insta-Pot) and felt more comfortable with pressure canning. Overkill, maybe, but we have a rule in our house: each project (or piece of a project) has a boss. The boss makes decisions; the helper can suggest. I was boss of preparing the jelly; he was boss of the canning. (We're both control freaks and this rule saves our marriage.)

I asked as it might be why the jelly did not set well the first time, but it sure sounds like a good "rule" and saves a lot of....dissent time! <grin>

Barb would probably know, but I ~think~ I read some place on the 'net that too much heat can stop pectin from working well; that could be wrong and just a faulty memory though.

Nan_PA_6b · October 25, 2019

uh oh; if that's true, we did exactly the wrong thing. Pressure canning went for 20 minutes and then there's the time after that as the pressure's releasing, and the jelly's still bubbling. Next time we'll do a simple hot water bath. I found that info on the internet, too: excessive heat inhibits pectin.

The results look good, however. The small jars have all jelled well; the bigger ones start to slide slowly if turned on their side. They're cooling in the fridge.

Taste is to die for.

Father'sDaughter · October 26, 2019

Glad it worked out. For jellies and jams, typically water bath canning is all that's needed and most recipes are based on that method.

imp · October 26, 2019

Sounds like it came out okay then and great that it's yummy too. I suspect that I learn more about cooking by goofing up! Glad t worked out so well, Nan!

Worth1 · October 26, 2019

No one as of my knowledge has discussed the acidity of an elderberry and if the right amount of acid was used.
I checked and you used twice the amount you would with tomato products so you should be okay.

Just saying.

.

Nan_PA_6b · October 26, 2019

The lemon juice was one of the few things we got right.

October 26, 2019	#20
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	Sounds like it came out okay then and great that it's yummy too. I suspect that I learn more about cooking by goofing up! Glad t worked out so well, Nan! __________________ I'm not a complete idiot, some parts are missing.

October 25, 2019	#16
Nan_PA_6b Tomatovillian™ Join Date: Dec 2016 Location: Pittsburgh, PA Posts: 3,194	Pressure canned it. DH loves his Power Pressure Cooker XL (like an Insta-Pot) and felt more comfortable with pressure canning. Overkill, maybe, but we have a rule in our house: each project (or piece of a project) has a boss. The boss makes decisions; the helper can suggest. I was boss of preparing the jelly; he was boss of the canning. (We're both control freaks and this rule saves our marriage.)

October 26, 2019	#19
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,919	Glad it worked out. For jellies and jams, typically water bath canning is all that's needed and most recipes are based on that method.

October 26, 2019	#21
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	No one as of my knowledge has discussed the acidity of an elderberry and if the right amount of acid was used. I checked and you used twice the amount you would with tomato products so you should be okay. Just saying. .