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Why We Process and Why We Recommend Processing

Have you ever been asked why a jam or jelly needs to be processed to store on the shelf? Has someone said, "Well, I always invert my jars. What's wrong with tha?" or "My Grandma use to just pour the jelly into jars and slap lids on 'em and that's what I do! Why not?" Were you able to give them good reasons why they need to process their jams or jellies?

This post direct from our recommended resource: the NCHFP (aka the National Center for Home Food Preservation, hosted by the University of Georgia), is a nice explanation on why it is recommended to process jams and jellies.

Also nice to note is that food safety, while a big reason, is not the only reason to process. So take a gander and let me know what you think!

Why do you recommend processing jams and jellies?

 

 

Posted on Thursday, May 10, 2018 at 11:48 AM
Tags: canning (6), food (1), jams (2), jams and jellies (1), jellies (2), preserving (3), processing (1)

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