MU Extension MU Extension       University of Missouri    ●    Columbia    ●    Kansas City       Rolla     ●    St. Louis - Food Safety


Quick Answers



Is it necessary to process jellies and jams in a boiling water bath?

Processing in a boiling-water canner for five minutes is recommended for all jellies and jams, at altitudes below 1,000 feet. Above 1,000 feet, process for 10 minutes.


Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia






Last update: Tuesday, May 05, 2009



University of Missouri logo links to

Site Administrator:
Copyright  ADA  Equal Opportunity

MissouriFamilies is produced by the College of Human Environmental Sciences,
Extension Division, University of Missouri