I put this off for so long because the process intimidated me and I’m a food safety freak and wanted everything to be perfect but today I finally did it!
I have a couple questions, first, the jam didn’t quite hit the recommended 217-220°F while I was cooking it, it was more like 210-212. But I did the freezer plate test and it seemed like a good consistency to me. That’s just a “jam’s a little runny” issue not a food safety issue, correct?
Secondly, my huge canner was pathetically empty lol, I just wanted to make a small batch as I learn the process but I actually had extra jam and just stuck it in the fridge. In future if the recipe makes more than specified, or I want to make a double batch, or even can 2 different things like a pickle and a jam that have the same processing time, can I put all the jars in the canner together? It doesn’t change the processing time?
Third, it said to grate the pears, most of the pear pieces ended up very small but there were a few chunks the grater didn’t get that I just threw in. Maybe like nickel size pieces of pear. I expected them to break down more than they did while cooking. That’s ok right?
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