Attach canning labels to the lids instead of the sides of jelly jars to prevent the chore of removing the labels when the contents are gone.
Jams and Jellies
When boiling jellies and jams, a large glass marble placed in the pan is better than stirring with a spoon to prevent burning.
To determine when the jell point has been reached, put a little mixture on a very cold plate and draw a path through it with a knife. It the path stays and the jelly does not run together, the jell point has been reached.
A ball of nylon net cleans and smoothes cucumbers when making pickles.