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I use the recipe in the package insert of the Ball low-sugar pectin for all jams and jellies. Makes things simpler, and I can use as much sugar -- or not -- as I'm in the mood for.
... great for dry cooking ingredients like sugar, salt, flour, baking soda or powder, chicken broth mix etc. This way, you can measure out a little of it quickly and easily, without having to open the big bin.
All you need is an empty salt carton, a mason canning jar with a screw band, and a sharp knife.
1. Take an empty salt carton.
2. Cut the top off with sharp knife (The cut doesn’t need to be perfect and smooth…just do the best you can without drawing blood )
3. Fill a canning jar with some dry, pourable substance like sugar.
4. Fit the cut piece on its top and then screw on the band.
The serendipity of this project is that cutting a salt carton around its edge EXACTLY fits a wide-mouth canning jar. Neat, huh?
BTW: you can use a regular-mouth canning jar: use its lid (not the screwband) to trace a cutting circle onto the top of the salt carton.
Great tip! I don't buy regular salt much, but now I will save the tops...and hopes no blood
Did another 11 8 oz Jelly Jars of Salsa...will make great Gifts for Christmas
Whats everyone doing?????
I just bought 10 lbs of romas to make tomato sause. I will probably wait til Saturday cause I have a busy tomorrow and we just fininshed a tiring day. We ran errands, shopped all day and did our usual jabberdrive. Hubby drove and I jabbered.
I am also going to start my flavored vinegars for Christmas.
Just finished 10 1/2 pints of tomato sause. I don't know how much more canning I will do this year, maybe a few jars of jalapeno/cranberry jelly. That might be about it.
I just did 3 pints of Cherry Tomato's into Sauce .....
Tomorrow I am doing reg. Tomato' s with Green Peppers & Onion
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