http://momilies.susabelle.com/?p=474 Mon, 15 Oct 2018 04:15:37 +0000 hourly 1 https://wordpress.org/?v=4.2.39 http://momilies.susabelle.com/?p=474#comment-2988 Mon, 15 Oct 2018 04:15:37 +0000 http://momilies.susabelle.com/?p=474#comment-2988 What is the temperature that the jelly needs to be at in order for it to be done and not runny. About how long does the actual cooking process take? If I don’t have a food mill, what else can be used in its place?

]]> http://momilies.susabelle.com/?p=474#comment-2460 Wed, 17 Sep 2014 00:55:58 +0000 http://momilies.susabelle.com/?p=474#comment-2460 No, no need for the water bath if you do it right. The jelly is VERY hot when it goes in the jars, and gets sealed and turned upside down immediately. Because of the high sugar content, this works fine. It will also work with apple butter. It won’t work with veggies or soups or things like that, it is strictly for jellies.

]]> http://momilies.susabelle.com/?p=474#comment-2459 Tue, 16 Sep 2014 12:22:37 +0000 http://momilies.susabelle.com/?p=474#comment-2459 Don’t you have to put them at least in a hot water bath to seal properly? That’s what I do when I make apple butter.

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