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Tractor Talk Discussion Forum

O/T Making Jam

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Christos

06-18-2006 21:22:26




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I was going to put this in the B.S-ing forum...but I take what I can get.

Ok, I decided that I was going to try and make strawberry jam today. Everything went well except for one thing - getting the jars to seal. I poured the liquid jam into nine jars and four sealed. I tried them lid down to build a vacume and I then boiled them right-side up to see if that would work. I didn't use a pressure cooker, because the recipe that I found on the net didn't say anything about it, and nor do I have one, but I managed to get four out of the nine jars sealed.

What I am I doing wrong and how can I fix this? Its the first time I've ever done this and I want to make a batch of mullberry jam later this week after I go home to try fix my Massey-Ferguson again.

Christos

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Thresherman

06-19-2006 20:15:22




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 Re: O/T Making Jam in reply to Christos, 06-18-2006 21:22:26  
When I first started doing some canning I used to tighted the rings on the lids too tight. Take it down until contact, then just snug it up a bit.



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DitchWI

06-19-2006 12:36:00




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 Re: O/T Making Jam in reply to Christos, 06-18-2006 21:22:26  
Just couldn"t pass this up.What does a tupperware lady & a walrus have in common?
Thay are both looking for a tight seal.HA HA HA



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cnubie

06-19-2006 07:28:41




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 Re: O/T Making Jam in reply to Christos, 06-18-2006 21:22:26  
Is this freezer jam? If so freeaer jam the jars don't have to be sealed !I personal think it is the easiest kind to make.



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TexMac

06-18-2006 22:27:47




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 Re: O/T Making Jam in reply to Christos, 06-18-2006 21:22:26  
Fill hot jam into jars just removed from boiling water. Leave 1/2 inch head space and lid with lids removed directly from simmering water and screw rings tight. If everything is at boiling temperature and you leave at least 1/2 inch head space, they cannot help but pull a vacuum when they cool unless rims are not smooth or the lid gaskets are nicked or have been screwed down previously. I left my e-mail open if you need any further directions. Was a food scientist for almost 28 years and have been canning as a hobby longer than that.

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TexMac

06-19-2006 10:52:55




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 Re: O/T Making Jam - P.S. in reply to TexMac, 06-18-2006 22:27:47  
Didn"t think about clean jar rim as others noted as I use a canning funnel. Also, no need for water bath treatment of jars as sugar content and pH protect against pathogens assuming properly processed jam in the first place. In fact, further heating can break down pectin and keep jam/jelly from setting. PPS: You will probably need to add some lemon juice to mulberry to get the pH low enough for proper set (say 1 tsp per pint).

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James Babcock

06-19-2006 07:24:34




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 Re: O/T Making Jam in reply to TexMac, 06-18-2006 22:27:47  
I agree 100% with TexMac and just want to add that I always wipe the jar rim with a paper towel after adding the hot jam. This is done to make sure nothing (such as a stray seed) is on the rim to interfere with a good seal.



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nballen

06-19-2006 08:33:26




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 Re: O/T Making Jam in reply to James Babcock, 06-19-2006 07:24:34  
I would add, a DAMP paper towel or a clean damp rag.

Nathaniel



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