Mixture was cooked too long to reach jellying stage because too little sugar was used in proportion to the pectin and acid in the juice.
What makes crystals form in jelly?
Crystals throughout the jelly may be caused by too much sugar in the jelly mixture, or cooking the mixture too little, too slowly, or too long. Crystals on top of jelly that has been opened and allowed to stand are due to evaporation of liquid.
Tartrate crystals in grape jelly may occur if juice has not been allowed to stand overnight and then strained through a double thickness of cheesecloth before preparing jelly.
Is a one-door refrigerator-freezer combination suitable for freezing and storage of frozen fruits and vegetables?
It may be difficult to obtain the recommended temperature of 0° F or below for freezing and storing foods in this style freezer without freezing food in the refrigerator part as well.
Recommended storage times are severely reduced if a freezer does not maintain 0° F or below. If freezer temperatures are above 10°, do not store frozen food for more than several weeks.
Can containers for commercial foods, such as cottage cheese, margarine, milk, yogurt, ice cream, or sour cream, be used for freezing fruits and vegetables?
Waxed cardboard cartons which previously contained dairy products are not sufficiently moisture-vapor-resistant to use for packaging foods to be frozen.
Plastic commercial-food containers are suitable if they can be tightly sealed and do not become brittle and crack at low temperatures, thus exposing the food to the air.