Its use is comparable to an open kettle canning, or filling the jars and capping, then flipping them over to seal. Worst yet. if it is used, it would usually require a pressure canning, and by that time its not a jello anymore. You must realize that many of those old 'hand-me-down' recipes, Amish, and how your grandma did things aren't valid today when it comes to canning saftey. I 'push the envelope' with a steam canner and a no heat vacuum process, but these are ONLY for items that are made with full strength 5% vinegar with no water added, and no other odd additives beyond pickling salt. If you were to look at a latest recipe from a Ball Blue Book, I seriously doubt it would mention using gelatin in any of the canning recipes. Quite frankly, I have only seen the mention of gelatin here in the Harvest Forum and have always posted a warning as its not a safe thing to do, even if used in high fruit acid jams. For Rhubarb, even though there is much less oxalic acid in the stems than the leaves, it can add to the complexity of the end product, and can affect its shelf life. Protien and bacteria seem to like each other.. Ever see the stuff they grow germs in? As an option a small amount of the Clear Jel starch will give a more consistant result as well as being much safer to can. You don't need to thicken to a paste, just a small amount is needed to give things a syrup consistency, or what you prefer, and adding lots would give you stiff rubbery jelly.

I tinkered with the NCHFP recipe and it came out pretty good. I did a blog post about it in January with the basic recipe and my tweaks and tricks if you're interested. Here is a link that might be useful: Homemade Barbecue Sauce

This is how I make mine,except for the pimientos and I don't always add peas.This is from the Campbells Soup site. Tuna Noodle Casserole 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1/2 cup milk 2 tablespoons chopped pimientos (optional) 1 cup frozen peas 2 cans (about 6 ounces each) tuna, drained 2 cups medium egg noodles, cooked and drained 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Stir the soup, milk, pimientos, peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl. Bake the tuna mixture at 400°F. for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown. Here is a link that might be useful: Tuna Casserole

How about something like this? No egg whites, so it seems to have more of a "custardy" texture, and you can replace some or all of the white sugar with your Turbinado sugar and add the PP Spice to taste. 3 cups whole milk 1/3 cup small-pearl tapioca (not instant) 1/2 cup granulated sugar 2 large egg yolks, lightly beaten 1 vanilla bean, split lengthwise, seeds scraped and reserved 1/8 teaspoon fine salt INSTRUCTIONS Place 1 cup of the milk and the tapioca pearls in a medium saucepan and stir to combine. Let the pearls soak uncovered at room temperature for 1 hour. Add the remaining 2 cups of milk, sugar, egg yolks, vanilla seeds, and salt and stir to combine. Place the pan over medium heat and cook, whisking frequently, until the mixture just comes to a simmer, about 10 minutes (do not let the mixture boil). Reduce the heat to low and cook, whisking frequently, until the mixture thickens and the tapioca pearls are softened and translucent, about 15 minutes. Serve warm (the pudding will thicken as it cools). Place any leftovers in a bowl, press a sheet of plastic wrap directly onto the surface of the pudding to keep a skin from forming, and refrigerate for up to 2 days.