tag:blogger.com,1999:blog-5710525766736736547.post4871149147707279763..comments2024-03-25T03:33:28.829-04:00Comments on Small Measure: Pumpkin Blissashley englishhttp://www.blogger.com/profile/13762972337222302012noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5710525766736736547.post-40669197024486847012010-11-02T22:26:16.012-04:002010-11-02T22:26:16.012-04:00I'll try that! Thanks!I'll try that! Thanks!adajanehttps://www.blogger.com/profile/14348803860610640542noreply@blogger.comtag:blogger.com,1999:blog-5710525766736736547.post-21747957946206556562010-10-31T19:36:38.123-04:002010-10-31T19:36:38.123-04:00hi amy.
with jams, jellies, butters, and the lik...hi amy. <br /><br />with jams, jellies, butters, and the like, processing time is typically 15 minutes, adjusting accordingly for altitude (for example, based on the elevation where i live, i'd add an extra 5 minutes processing time). and, given your recipe, i'd elect to include the lemon juice and not make it merely optional. <br /><br />hope this helps!ashley englishhttps://www.blogger.com/profile/13762972337222302012noreply@blogger.comtag:blogger.com,1999:blog-5710525766736736547.post-63268441277673351102010-10-31T17:04:41.991-04:002010-10-31T17:04:41.991-04:00I have a canning question - answer whenever you ha...I have a canning question - answer whenever you have a moment - no rush.<br /><br />I found a Pear Jam recipe in my great-aunts box and she says to put into sterilized jars but doesn't give a processing time. Is there a standard for processing or should I simply refridgerate? Here is the recipe if that helps:<br /><br />5lbs pears<br />1can pineapple<br />2 oranges<br />sugar<br />marschinoadajanehttps://www.blogger.com/profile/14348803860610640542noreply@blogger.com