and the lids "popped" and everything seemed perfectly sealed. I was putting a few jars in the pantry and noticed, what looked like mold, on the top of one jar. I opened it and it was mold. the jar opened like it was sealed. do I need to worry about the entire batch? any ideas on what might have gone wrong? certainly, there is enough acid and sugar that it should have been fine...... help!!!http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=62260
canning help, please. I made my tomato/citrus jam a couple of weeks ago
- Thread starter randi
- Start date
Some thoughts...
I think the acid/sugar consideration is to guard against botulin, not mold. The 5-minute processing time seems short. If it wasn't long enough to kill mold spores, then mold could develop, even if the jar was sealed. On the other hand, I've sometimes had jar seal "weakly" and then mold. The lids pop, but if you press on them, they give a bit. Before you put the lids on the jars, you should always wipe the rims with a damp clean cloth to make sure there's no residue to interfere with the seal.
Try checking the seal of the other jars by pressing on the center of the lids. If there seems to be a lot of give, the seal probably didn't take. Try opening the jar. If the contents are OK, you can store it in the freezer.
I hope the rest of the jam is OK!
I think the acid/sugar consideration is to guard against botulin, not mold. The 5-minute processing time seems short. If it wasn't long enough to kill mold spores, then mold could develop, even if the jar was sealed. On the other hand, I've sometimes had jar seal "weakly" and then mold. The lids pop, but if you press on them, they give a bit. Before you put the lids on the jars, you should always wipe the rims with a damp clean cloth to make sure there's no residue to interfere with the seal.
Try checking the seal of the other jars by pressing on the center of the lids. If there seems to be a lot of give, the seal probably didn't take. Try opening the jar. If the contents are OK, you can store it in the freezer.
I hope the rest of the jam is OK!
thanks June, non of the lids "give" when pressed and it was just the one jar. I did open it and
dumped the contents down the dispossal. last night I remembered my Aunt using parafin on her jams to seal. I'm considering trying it the next time but I'm not sure if it's better or not. I think I remember a few jars with parafin tops going bad.
I haven't made this is in soooo long and the thought of losing the entire batch was just awful.
dumped the contents down the dispossal. last night I remembered my Aunt using parafin on her jams to seal. I'm considering trying it the next time but I'm not sure if it's better or not. I think I remember a few jars with parafin tops going bad.
I haven't made this is in soooo long and the thought of losing the entire batch was just awful.
dawn_mo
Well-known member
Hi Randi...
I generally process my jams for 10 minutes because then I don't have to sterilize the jars. I wash them in hot soapy water, and rinse them as I use them. After I process them, I turn them upside down and let them cool, then invert them right side up. I haven't had any mold on me so far with this method. And like Junebug said, try and open the jars and if they give easily refrigerate them. In my experience when the jars are really sealed well, you almost break a nail trying to open them. Let us know how it turns out. I will keep my fingers crossed for you.
I generally process my jams for 10 minutes because then I don't have to sterilize the jars. I wash them in hot soapy water, and rinse them as I use them. After I process them, I turn them upside down and let them cool, then invert them right side up. I haven't had any mold on me so far with this method. And like Junebug said, try and open the jars and if they give easily refrigerate them. In my experience when the jars are really sealed well, you almost break a nail trying to open them. Let us know how it turns out. I will keep my fingers crossed for you.
thanks Dawn, looks like the water bath is too brief. thanks for the tip about turning
them upside down, I'll do that next time too. I have a bunch of huckleberries in the freezer that I didn't have time to get to after picking. they are my next project.
FYI they will be my first and last jars of huckleberry jam. what a pain to pick, cleaning is even worse and you need tweezers to get the unripe berries out. not to mention that huckleberry bushes seem to be a favorite home to spiders.
now, my very best Kyra Sedgwick voice from the Closer: and, did I mention that I have aracnaphobia? :-0
them upside down, I'll do that next time too. I have a bunch of huckleberries in the freezer that I didn't have time to get to after picking. they are my next project.
FYI they will be my first and last jars of huckleberry jam. what a pain to pick, cleaning is even worse and you need tweezers to get the unripe berries out. not to mention that huckleberry bushes seem to be a favorite home to spiders.
now, my very best Kyra Sedgwick voice from the Closer: and, did I mention that I have aracnaphobia? :-0
dawn_mo
Well-known member
You wouldn't do well here then Randi...
we get these giant garden spiders that are huge and have gorgeous webs.
I seem to remember reading that by inverting the jars upside down, you kill any bacteria trapped in the air above the jam. I am not sure if that is true, but that's what I recall, and that's why I do it. I will remember what you said about huckleberries! My favorite to make is just plain old-fashioned strawberry jam, made without pectin. The whole house smells so good when you make it. That and the Cabernet Cranberries. Yum.
we get these giant garden spiders that are huge and have gorgeous webs.
I seem to remember reading that by inverting the jars upside down, you kill any bacteria trapped in the air above the jam. I am not sure if that is true, but that's what I recall, and that's why I do it. I will remember what you said about huckleberries! My favorite to make is just plain old-fashioned strawberry jam, made without pectin. The whole house smells so good when you make it. That and the Cabernet Cranberries. Yum.
do you jar the cranberries? I looked up the recipe and it sounds really good. I usuall throw them
into a pot of port and add ginger or cinamon or sometimes I just cook them in maple syrup.
there is nothing quite so beautiful as a spider web with dew drops in the sunlight. better if the spider is home so I don't have to worry about where it might
be '-))
into a pot of port and add ginger or cinamon or sometimes I just cook them in maple syrup.
there is nothing quite so beautiful as a spider web with dew drops in the sunlight. better if the spider is home so I don't have to worry about where it might
be '-))
dawn_mo
Well-known member
Here are the recipes...
I jarred them by boiling bath them for 15 minutes. I didn't follow any specs, but cramberries are high acid and with all the sugar, it will be fine. I have sold a lot of them and gifted many more. You will love this recipe.
* Exported from MasterCook *
Cabernet Cranberries
Recipe By :Southern Living "Our Best Recipes"
Serving Size : 1 Preparation Time :0:00
Categories : Chutney Condiments
Dawn's Recipe
Amount Measure Ingredient -- Preparation Method
1 1/4 Cups Sugar
1 Cup Cabernet Sauvignon
1 Package fresh cranberries -- (12oz)
2 Tsps Grated tangerine rind
1 Cinnamon Stick -- (3inch)
Bring first 2 ingredients to a boil in a medium saucepan over medium high heat. Add
remaining ingredients, and return to a boil, stirring constantly.Reduce heat, and simmer, partially covered, 10 to 15 minutes or until cranbery skins pop. Remove and discard cinnamon stick. Cool slightly; serve warm, or chill 2 hours, if desired.
Makes 3 1/2 cups Prep: 5 min Cook time: 22 min
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This is my adapted recipe. They are both divine.
* Exported from MasterCook *
Cabernet Cranberry-cherry Chutney (small)
Recipe By :Adapted from Southern Living
Serving Size : 3 Preparation Time :0:00
Categories : Dawn's Recipe
Amount Measure Ingredient -- Preparation Method1 1/3 cups Sugar
1 1/3 cups Cabernet Sauvignon
1 package fresh cranberries -- (12oz packages)
zest from one orange
1 Cinnamon Stick -- (3inch)
2 ounces dried bing cherries
Bring first 2 ingredients to a boil in a medium saucepan over medium high heat. Add
remaining ingredients, and return to a boil, stirring constantly.Reduce heat, and simmer, partially covered, 10 to 15 minutes or until cranbery skins pop. Remove and discard cinnamon stick. Cool slightly; serve warm, or chill 2 hours, if desired.
Makes 3 1/2 cups Prep: 5 min Cook time: 22 min
- - - - - - - - - - - - - - - - - - -
I jarred them by boiling bath them for 15 minutes. I didn't follow any specs, but cramberries are high acid and with all the sugar, it will be fine. I have sold a lot of them and gifted many more. You will love this recipe.
* Exported from MasterCook *
Cabernet Cranberries
Recipe By :Southern Living "Our Best Recipes"
Serving Size : 1 Preparation Time :0:00
Categories : Chutney Condiments
Dawn's Recipe
Amount Measure Ingredient -- Preparation Method
1 1/4 Cups Sugar
1 Cup Cabernet Sauvignon
1 Package fresh cranberries -- (12oz)
2 Tsps Grated tangerine rind
1 Cinnamon Stick -- (3inch)
Bring first 2 ingredients to a boil in a medium saucepan over medium high heat. Add
remaining ingredients, and return to a boil, stirring constantly.Reduce heat, and simmer, partially covered, 10 to 15 minutes or until cranbery skins pop. Remove and discard cinnamon stick. Cool slightly; serve warm, or chill 2 hours, if desired.
Makes 3 1/2 cups Prep: 5 min Cook time: 22 min
- - - - - - - - - - - - - - - - - - -
This is my adapted recipe. They are both divine.
* Exported from MasterCook *
Cabernet Cranberry-cherry Chutney (small)
Recipe By :Adapted from Southern Living
Serving Size : 3 Preparation Time :0:00
Categories : Dawn's Recipe
Amount Measure Ingredient -- Preparation Method1 1/3 cups Sugar
1 1/3 cups Cabernet Sauvignon
1 package fresh cranberries -- (12oz packages)
zest from one orange
1 Cinnamon Stick -- (3inch)
2 ounces dried bing cherries
Bring first 2 ingredients to a boil in a medium saucepan over medium high heat. Add
remaining ingredients, and return to a boil, stirring constantly.Reduce heat, and simmer, partially covered, 10 to 15 minutes or until cranbery skins pop. Remove and discard cinnamon stick. Cool slightly; serve warm, or chill 2 hours, if desired.
Makes 3 1/2 cups Prep: 5 min Cook time: 22 min
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