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Using Wax Seals: Q&A


I hope you can help me with a question about a cantaloupe jelly recipe (below). The instructions state "seal with wax", which is not a recommended method for safe preserving. If this is what the recipe states does that mean there are no options for water bath processing? I've found some perfect cantaloupe and would love to be able to make a jelly to enjoy this winter!

2 1/2 lbs. peeled and diced cantaloupe
2 1/2 C. granulated sugar
1/2 tsp. vanilla extract
1 peel of tangerine or orange

Place cantaloupe covered with sugar in a covered bowl and put in refrigerator for 24 hours. Drain the cantaloupe, pouring off the sugar and liquid in a large saucepan. Bring to a boil over medium flame and boil for 5 minutes. Add diced cantaloupe, vanilla extract and peel. Insert candy thermometer and simmer, stirring occasionally until the thermometer reaches jelly temperature. Pour into sterilized jars; seal with wax and store in cool place.


When confronted with an old recipe that tells you to seal with wax simply use standard canning procedures. Something along the lines of: Spoon the hot jam into hot usually smaller jars such as half-pint canning jars. Leave at the top a one-quarter inch space. Wipe the jar rims clean and make adjustments to the lids. You should then place the jars in a boiling-water canner for 5 minutes - that time begins when the water begins to boil. Remove the jars from canner and cool on racks.

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