Fall makes me think about canning. Maybe because I start wanting to produce warm things from my oven which makes me want to make mass amounts of apple and pumpkin butters. Whatever the reason, I want to start canning.
Overheard suggested pectin for jellies/jams:
sure-jell light (pink box)
Pomona’s universal pectin
other suggestions:
use metal lids that "pop" when you open them, this helps you know that the food was canned properly
written on October 24, 2002; modified on October 24, 2002.