Since this is not a "canning" recipe that would make it safe to store on the shelf, the jars should be stored in the refrigerator.

Actually it is a canning recipe - Pouring into hot containers and sealing - means to process according to the "directions" which are not posted because this is an old recipe and canning techniques have changed. I was hoping that everyone knew what I meant - but of course - I did it my way - and I screwed up. My apologies for this one.

I would tell everyone to consult a Ball Blue Book for further instructions on canning jellies. I have many old recipes - but techniques have changed - so please consult the BBB for the proper techniques. Mama wants everything safe for everyone!

For my household - I could get away with leaving one or 2 unprocessed to use for baking, etc. but I could never use 6 jars of this quick enough without wasting it.

Thanx CanMan for bringing this up!

A lot, too, depends on whether you buy-in to the USDA's "big brother knows best" attitude.

For instance, the U.S. is the only country in the world which officially recommends against the wax sealing of soft spreads. Why? Cuz there's a very remote possibility that the seals won't work, and spoilage will occur. This is the same agency, btw, which says you do not have to sterilize jars used for jams and jellies.

They offer no figures on this, of course, because it's just a potential rather than real threat. And the spoilage mechanism with soft spreads (and other sugar preserved foods) is mold, which, unlike, say, botulism spores, is very visible.

In short, you know if jams, jellies, and marmalades are spoiled just by looking at them.

On the other hand, if you look at the actual figures, botulism is the greated scare tactic ever used by any government agency. The odds of contracting boutulism from properly handled home-canned foods are so slight as to be non-existent.

Remember, folks, when making a decision which way to go, that:

The USDA often self-contradicts itself regarding food safety. Different groups within the same office will give you advice that's 180 degrees apart.

And that this is the agency that says it's impossible to meet it's own nutrional standards unless you take supplements.

Gee. I wonder what we did for the 10,000 years before USDA existed. How did humanity ever survive?

Wow, KYHeirloomer, sorry to have knocked off that big chip on your shoulder. Yes, the USDA likes to be on the safe side and not everyone is perfect 100% of the time otherwise we would not be called human, but I think the majority of people would like to know the food they preserve and have their family eat months or years later is not going to make them sick or worse.

New technology and research has shown that previous preserving methods were not sufficient to kill off many of the bacteria, molds, and toxins (especially the Botulism toxin) so new information and standards were published. Not following the newer guidelines of preserving food is like playing Russian ******** with your life and the lives of others. You may not care, but recommending such behavior on these public forums to people who may not know better is telling them it is safe, when in reality it is not.

I'm not going to get in an argument with you over this, CanMan, except to say that nowhere in my post did I recommend anything.

What I did suggest is that when individuals make decisions regarding food safety they know the source of the data, and any private agendas that may or may not prevail.