Jelly Monster
Who’s been lurking in our canning room? Three times, I opened jellies with bad seals. Two looked yucky enough that there was no doubt; the third smelled sour enough that I did not try either (the fourth went on the daughter’s sandwich). I plan on talking later this week on food storage, I did not think I’d have to include jellies in the equation.
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I was wondering if you use 4 oz (1/2 cup) glass mason jars for jelly? I’ve been looking for that size actually to hold salad dressing as I try to avoid plastic. Do you know of any local suppliers in the Chicagoland area (I hate to pay more for shipping than for this product!)? Thanks!