I'm hooked! Three jars of strawberry jelly, four jars of peaches in very light syrup. My jelly is soooo tasty, but it was meant to be jam. I added too much pectin by accident, whoops.
The hot pack peaches, however…well, those threw me for a loop. I'm gonna get more today and try again. I think they were a touch too ripe? I'll freeze these and use them for something else. And I really thought I'd gotten the air pockets out. Guess not.
I'm also hooked on Weck jars, they're so pretty and sturdy. I can justify the expense because I'm not making huge batches of stuff, just enough for me at the moment until I can trust that I have the processes nailed down. I got these on sale at the Container Store for under $5 each, and I love them. They sealed well, too (tested them by looking at the tab, and also took off the clamps and shook them by the lid). Only one didn't seal, and that's the jelly I'm eating today.
Anyway, this sub helped me so much. I can't wait to do more and keep learning! Thank you.
by gini_luxe
2 Comments
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assuming you followed safe processing, your peaches should be just fine they may discolor however. as long as you fall at safe processing and they have at least 50% liquid they are safe. looks like you may have had some siphoning plus the air pockets.
also just fyi, typically in canning when people say jelly they typically mean just from the juice, and jam is whole mashed fruit