Hello! Canning newbie here. These jars of jam are the very first thing I’ve ever canned, and I am terrified to eat them! Can you help me figure out if they are safe or if I need to toss them? I went through one jar immediately after canning (straight to the fridge) and it was delicious, but I want to make sure these are safe now that they’ve been storing for a few months.
Details:
– Recipe in photos, canned in boiling water bath as directed in recipe
– Canned on 09/04/23
– seal is good
– stored in my 65 F basement
I’m mostly worried about the bits of jam towards the top. I wiped off the lip of the jar before sealing, but should I have wiped off some of the inside of the top as well? Any other concerns you have?
Thank you very much!
by tomato-lady
2 Comments
Where did you get this recipe? I noticed this one doesn’t mention headspace. Some of these sites take safe recipes from tested sites and market them as their own so, while they can be safe, it’s better to get it directly from the extension office or company that ran the tests on it.
How high did you put the jam in before it settled in the glass?