Andrea Posted November 17, 2012 Share Posted November 17, 2012 All of my jam recipes list 8 oz jars (half pint) as the suggested size. I'm pretty sure I can process a pint size jar for the same amount of time and it will still be safe, but I'm not entirely sure. Question: can I make jam in pint or quart size jars? I'm thinking that's a NO, but I can't find any information. (I know it's here, but I've been looking for 30 minutes now and can't locate the info) Any thoughts or links? Quote Link to comment
Violet Posted November 18, 2012 Share Posted November 18, 2012 Half pints are best, but pints can be used. Quarts are not recommended. Quote Link to comment
Andrea Posted November 19, 2012 Author Share Posted November 19, 2012 THANK YOU!!!!!! Quote Link to comment
Annarchy Posted November 19, 2012 Share Posted November 19, 2012 Quarts are not recommended. Why? I remember my Grandmother & mother both canning jam in quarts. Quote Link to comment
Violet Posted November 19, 2012 Share Posted November 19, 2012 Too dense to get the heat all the way through, just like some other quarts of foods. They can mold if you don't get it hot enough in the center for long enough. Also, can break the gel, I was told, in the larger jars. Quote Link to comment
Annarchy Posted November 19, 2012 Share Posted November 19, 2012 Thank you Violet, that makes sense. Quote Link to comment
SurvivalMom78 Posted April 24, 2013 Share Posted April 24, 2013 Yes, thank you! I have always used the small jars, and am relieved to know I can use pint jars now. Making jelly sandwiches for the kids would be easier with a larger pint, rather than opening up a new small jar every 3 days! Quote Link to comment
Canned Nerd Posted April 25, 2013 Share Posted April 25, 2013 Also keep in mind that jars need to be consumed quickly once opened since there are no preservatives. Even with a large family quart-size jars would be impractical and sometimes even a pint jar can be too big to finish off in short order. Quote Link to comment
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