I have continued my canning endeavors this week with cherry preserves and spicy Texan salsa, both of which you can read all about on my Recipe Blog. My technique has greatly improved with the addition of my father's steam canner, and a pair of really good tongs. Still, there is alot of heat involved and I now have jelly burns, steam burns, thoughtlessly-touching-a-hot-pot burns, etc., to prove it. One thing I would recommend to anybody tempted to start making jellies: wait until evening. With all the steam and boiling and such, it's really very ambitious (I have discovered) to try putting up jam on an already scorching-hot day. Also, invest in a candy thermometer.
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