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Processing Jams

Misc.

Hi,

You should process your jams in a water bath for 5 to 10 minutes at 180 to 190 degrees F. The inversion process does not create a vacuum therefore bacteria may be able to get into your product and possibly ruin it. Pickles should be process at 170 to 180 degrees. The length of time depends upon the size of the jar.

Hope this helps you.


MsgID: 201468
Shared by: Rochelle
In reply to: ISO: Sealed or not?
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Sealed or not?
  Lisa B.
2 Possible solution?
  Kathy, SC
3 Recipe(tried): Lisa RE Sealing Problems
  Lori/NC
4 Sealing jars
  Patsy,La
5 Processing Jams
  Rochelle
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