One Response to “Does anyone have old canning recipies for jellys that are sealed with Paraffin?”

1. missingora on April 30th, 2010 5:06 pm
   

   I still use paraffin wax to seal jellies and jams if I don’t have sealable lids that fit the jars. The recipes for many jellies are right on the boxes of pectin. Once the hot jelly/jam is poured into the jar, cover immediately with 1/2 inch or so of melted paraffin. Keep in a cool, dark place.

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