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Is my jam improperly sealed? It leaked during processing when the liquid expanded, but looks otherwise sealed.?
I didn't leave enough headspace (1/8 inch). When I did the final processing, the liquid expanded and forced itself through the sealed gasket on the lid. It was very liquid, very runny, so I don't think there's any solid fruit blocking the seal, just thin liquid now dried. The lid appears to be properly sealed. Do I need to reprocess the jars? If so, how? Clean, sterile jars and another bath? Or are they okay as is?
Reprocess your jars any leaking at all is a bad seal. Clean the jars in the dish washer the dish washer is hot enough to sterilize the jars. Next for jam you don't need to use the hot water bath method when you finish cooking your mixture quickly put it in your jars and, making sure you have the head space (I leave 1/2 an inch) wipe down your jar and put on your seal and rim. Next you flip the jar over so the mix is directly on your seal (make sure you also have the rim) then leave it alone. The heat of the jam will seal your jars for you. Using the hot water bath method may have ruined your first batch of jam you may have to start over.
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