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Mistral is the real expert, but...
Joined: Dec 9, 2005
Posted to Thread #30451 at 11:44 pm on Aug 16, 2018
It sounds like after much trial and error, you got the jam to set and you also got a seal when canning, so I’m not sure why you don’t think it’s shelf stable?
If you didn’t get a seal, The one thing I would question is how much a gap are you leaving at the top of the jar when filling because anything more than a quarter of an inch and I don’t get a seal. If you do have a seal and I check my sealed by making sure that I can lift the jar by the lid without the ring on it, I think you’re golden.
The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain
Other messages in this thread:
- 30451. Jam, Jelly and Canning Experts >>> Help. - MarilynFL - 1:07pm on 08/16/18 (10)
- Mistral is the real expert, but... - MariaDNoCA - 11:44pm on 08/16/18
- I have REALLY been trying to find the answer to your situation from the start. - Charley - 12:24am on 08/17/18
- Maria & Charley, thank you. I thought pantry storage also required correct pH, not just a seal. [NT] - MarilynFL - 12:31am on 08/17/18
- Acid levels affect gel formation - MariaDNoCA - 1:04am on 08/17/18
- pH level has more to do with things like tomatoes. I am not up on the - Charley - 11:27am on 08/17/18
- If it is jelly, with commercial pectin, fruit juice, sugar and . . . - mistral - 1:25am on 08/19/18
- Perfect! Thank you, mistral. Jars are going into the pantry. - MarilynFL - 11:58am on 08/19/18
- Very interesting about lower acid peaches. Did not know canning is not recommended. Thanks Mistral [NT] - CathyZ from Kauai - 2:16pm on 08/19/18
- Nor did I but it turns out you probably wouldn't have chosen them for jam anyway-- - Charley - 5:42pm on 08/19/18
- Yes, I am with you--those low acid peaches are not very good canned or jammed . . . - mistral - 7:01pm on 08/24/18