Canning is an economical way to preserve jelly for a later date.
After slaving over a simmering pot of pectin, sugar and fruit juice, correctly canning your jelly is the least you can do to make your effort worth the while. Contrary to the belief of many, canning is actually an easy and quick process, especially when working with fruit-based high-acid foods. The most important part of canning is processing and sealing your jelly-filled jar correctly. Appropriately completing this step means that your jelly will remain free of the natural yeasts, enzymes and microorganisms that can cause fermentation and spoilage.
Instructions
1. Sanitize the jars. Place the empty vessels in a dishwasher and run the machine on a full cycle. Leave the jars in the dishwasher with the doors closed until you are ready to fill them with jelly. If you don't have a dishwasher, wash the jars in hot soapy water. Rinse the jars with fresh water and boil for 10 minutes in a large pot. Keep the jars in the warm water until you're ready to fill them with jelly. Allowing the jars to remain warm prevents the glass from breaking or cracking when you introduce the hot jelly.
2. Clean the lids. Place the jar tops in a tray of warm, but not boiling, water for five minutes to remove any loose dirt and debris and to soften the gummy underside. A more pliable bottom surface creates a better seal between the jar and the lid.
3. Fill the jars with jelly. When your sugary substance has reached desired consistency use a spoon and a funnel to fill the containers. Place a cutting board under the jars to reduce the chance of fracture due to the contrast between the cold countertop and hot jelly. Leave 1/4 inch of headspace between the top of the jam and the top of the jar to minimize the potential for mess. Wipe away any stray drips of jelly from the jar sides, the jar rim and the grooves where the ring screws onto the jar.
4. Close the jars. Place the lids on the jelly-filled containers and secure with the rings.
5. Process and seal the jars. Prepare a boiling water bath in a canner. Using tongs, carefully stand the jelly jars upright in the bath; the bath should keep the vessels covered in at least 2 inches of water. Leave the jars in the bath for at least five minutes. The exact length of time the jelly jars should remain in the bath varies according to the size of the jar, the type of pectin used to make the jelly and the altitude. Consult the directions that accompany the pectin used for specific time increments. This step is essential in protecting the jelly against spoilage. Improperly processed and sealed jars can result in fermented jelly.
6. Cool the jars. Remove the filled containers from the hot water bath with the tongs and allow them to drop down to room temperature in a draft-free place for 12 to 24 hours.
7. Check that a proper seal has been created by removing the ring and pressing gently in the center of the lid with your thumb and forefinger. If the lid moves up and down, slightly popping, it has been improperly sealed and risks spoiling. In this case, either use immediately and refrigerate or reprocess and reseal the jar. Label the properly sealed jelly jars with a name and date, and store them in a cool, dry and dark environment.
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