Binge nad purge 638Peter Huebner The two dinners were things I had done before but had exceptionally good results this time :-). But it wasn't just the good food she was filling up on. She was just...
Binge nad purgeMy sister in law was here for a visit for a few days and brought her...
Binge and purge 639Dave Smith If a relative showed up on your doorstep who looked like she might be bleeding pretty badly from a gunshot wound, but you weren't sure exactly how serious the...
Could it be you've kept the lids all in a bag, perhaps allowing some microscopic scrapes of the lid or sealant surface? Jam is an acidic product and a tiny scrape ould allow the deterioration to start. Those lids really rust pretty easily, which is why one stores this stuff with the lid rings *off*. We use the boiling water bath (not really an involved, expensive or complicated process) to ensure a good seal & kill most baddies. Your product will keep longer and look nicer. The problem with wax is that minute air bubbles and cracks can form, allowing molds to form, or letting in bacteria to spoil the product. While your jars may seal with just the hot jam (called the open kettle method), it is not a sure bet that all the air was evacuated or that the stuff was hot enough, allowing bacteria to spoil all your hard work. Research has shown that even when you have a small spot of mold, the tendrils of it may go all thru the product. Some people are very allergic to molds. The USDA's research site at the University of Georgia is a good place to start with many items on The Ball Blue Book (available at WalMart) is an inexpensive beginners guide to all kinds of preserving, as well as instructions. They've got some dandy recipes, too. The pears in brandy is my current favorite. Check out the liberry, too. Best of luck - come visit the preserving group, too. Edrena
