Dude, Learn before you leap. Fill levels should be .125-.250 in. from top. You gots too much air space which encourages mold, bacteria, etc. Either re-can, refrigerate or risk getting dead.
Daniboi-Read before you comment. I made jam last year and used the same fill levels and it hasn't killed us yet. And I documented it on this blog. I sterilized the jar, the lids, and I made sure the lids were tight with no leaks after I put them on, I do that by putting them upside down back into the hot water I sterilized the jars in. Gosh, looks like I know what I'm doing after all. Crazy, huh.
Cleaned them and cut out the rotten parts:
And I turned them into this:
Strawberry jelly!
9 comments:
That'll learn 'em!
Beautiful! I'm imagining this on fresh baguette on a Saturday morning...
No, no...that's strawberry JAM. Jelly doesn't have the fruit bits. I know this because I am a jelly eater, not a jam eater.
Regardless, you are more ambitious than I and I am jealous!
It's JELLY Barbara and I know because I made it.
Dude, Learn before you leap. Fill levels should be .125-.250 in. from top. You gots too much air space which encourages mold, bacteria, etc. Either re-can, refrigerate or risk getting dead.
Looks very yummy!!
If you'd like to send me a jar.... :P
((Hugs))
Laura
I'd eat your jelly...
Daniboi-Read before you comment. I made jam last year and used the same fill levels and it hasn't killed us yet. And I documented it on this blog. I sterilized the jar, the lids, and I made sure the lids were tight with no leaks after I put them on, I do that by putting them upside down back into the hot water I sterilized the jars in. Gosh, looks like I know what I'm doing after all. Crazy, huh.
So give it a few years and I'll be able to buy a jar of Dr. Monkey's Strawberry Love in New York City (for an obscene amount of money), rights? Kudos.
Post a Comment