Dang, I’m sorry I’ve had so many safety questions—but it is my first summer canning. 😬
I just made a round of blueberry jam, and for the first time, there appears to be liquid/water on top of the set jam. It’s kind of hard to see in the picture, but when I tip the jars, it’s clear that there’s a fraction of an inch of fluid sloshing on top of the jam, which set well. Maybe I didn’t tighten the rims enough?
Anyway: I just did these a couple of hours ago, so I could easily reprocess the whole batch if needed.
Thanks in advance for the help!
by SpecificAd6448
3 Comments
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Sometimes there is condensation on the underside of the lid that drops down into the contents. As long as you canned everything correctly and didn’t forget to screw the ring on finger tip tight, then you will be fine. I try not to disturb the jars while they are cooling down.
>I just did these a couple of hours ago
After processing, you should leave your jars upright on the counter undisturbed for 24 hours. Don’t poke the lids, don’t tip them on their sides, just leave them alone for 24 hours and then come back to check the seals.