Comments on: Jive Talkin’ 2 http://www.runjenrun.com/2005/04/15/jive-talkin-2/ Tue, 27 Jan 2015 02:51:54 +0000 hourly 1 https://wordpress.org/?v=4.1.42 By: Anonymous http://www.runjenrun.com/2005/04/15/jive-talkin-2/comment-page-1/#comment-162 Fri, 15 Apr 2005 20:31:28 +0000 http://www.runjenrun.com/?p=170#comment-162 Dear Jenny,
This story is especially amusing in part because of the word “croup.”
Love,
Vivian

]]> By: Jenny http://www.runjenrun.com/2005/04/15/jive-talkin-2/comment-page-1/#comment-161 Fri, 15 Apr 2005 14:08:32 +0000 http://www.runjenrun.com/?p=170#comment-161 [scratches head]

Hmmm. Well, I wasn’t really planning on eating the crabapple kid, but I guess now that I have this recipe… Err, thanks?

]]> By: Anonymous http://www.runjenrun.com/2005/04/15/jive-talkin-2/comment-page-1/#comment-160 Fri, 15 Apr 2005 12:22:56 +0000 http://www.runjenrun.com/?p=170#comment-160 Ingredients

  • 16 cup ripe crabapples
  • 5 1/2 cup granulated sugar
  • 8 cup water

Wash apples and remove stems. Place in a large pot and cover with water. Bring to a boil. Simmer about 15 minutes, crushing fruit after about 10 minutes. Strain.

Place 6 – 1/2 pint (1 cup) canning jars into canner. Cover with water. Bring to a boil. Let boil at least 10 minutes to sterilize jars.

Measure juice. Place in large pot and boil for 5 minutes. Add an equal amount of granulated sugar. Boil until juice reaches the jellying point — 8 degrees F above the boiling point for water at your altitude. This will take about 20 minutes.

Prepare lids. The ones I use need to boil for 5 minutes before use. Check your package for directions.

Ladle jelly into hot canning jars, leaving 1/2 inch headspace. Wipe rims to remove any spillage. MAKE SURE THERE IS NO STICKINESS ON RIM. If there is, you will not get a good seal. Put lid and screw band on (fingertip tight), and place in boiling water canner.

Be sure all jars are covered with water. Return to a boil and process for 10 minutes. At altitudes over 1000 feet, process for 20 minutes. Remove jars and let sit overnight.

Check seals. Sealed lids will be curved down. If lid clicks when pressed, it is not sealed. Use these soon. Store the rest in a cool dark place.

NOTE:

  • The juice freezes well if you don’t have enough jars to make it all into jelly right away.
  • DO NOT overtighten screwbands. You will spoil the seal. The sealing gum on the lid needs to be touching the lid and the jar. If overtightened, the gum will move aside and you will have lid touching jar. I’ve seen preserves spoiled this way.
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