Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 9 · column 6 of 6 · from the scan, no model involved
after the sugar. Use the amount of sugar called for in the recipe.
Sugar adds flavor to the jellied product, but it does much more. It combines with pectin and acid to form a gel. It also helps preserve jellies as the sugar is sufficient to prevent bacterial growth.
Acid is needed for gel formation, too. The acid content varies with ripeness and from fruit to fruit. Lemon juice should be added to fruit juices that are low in acid to insure gel formation.
When you know exactly what recipe you are following and before you are ready to start, have the containers washed and ready so the jelly can be poured immediately. Jelly starts to set up as soon as it starts to cool so it is important to be ready to pour.
Quickly and smoothly pour the jelly into regular canning jars that can be sealed with canning lids. A short processing time in a boiling water bath will insure a good seal and eliminate mold growth.
For additional jelly information and /or tips roll the Rappahannock Extension Office at 675-3619.
95.7%