ISO: Regarding canning jelly iso

Just browsing for canning recipes--and regarding replies to canning jellies, my mother never water bath processed them either she would just top and seal with about 1/4 inch paraffin--Mom rarely had trouble with spoilage--she did how ever waterbath the butter's I believe.

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Editor's note:
Even though sugar helps preserve jellies and jams, molds can grow on the surface of these products. Research now indicates that the mold which people usually scrape off the surface of jellies may not be as harmless as it seems. Mycotoxins have been found in some jars of jelly having surface mold growth. Mycotoxins are known to cause cancer in animals; their effects on humans are still being researched.

Because of possible mold contamination, paraffin or wax seals are no longer recommended for any sweet spread, including jellies.

To prevent growth of molds and loss of good flavor or color, fill products hot into sterile Mason jars, leaving 1/4-inch headspace, seal with self-sealing lids, and process 5 minutes in a boiling-water canner Correct process time at higher elevations by adding 1 additional minute per 1,000 ft above sea level.

If unsterile jars are used, the filled jars should be processed 10 minutes. Use of sterile jars is preferred, especially when fruits are low in pectin, since the added 5-minute process time may cause weak gels. the quantities often results in soft gels.

Stir constantly while cooking to prevent, burning. Recipes are developed for specific jar sizes. If jellies are filled into larger jars, excessively soft products may result. Source: USDA

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Paraffin or wax sealing of jars is no longer considered an equally acceptable choice for any sweet spread, including jellies. Any pinholes, shrinkage or cracks in the wax paraffin allow airborne molds to contaminate and grow on the product. In addition, leaks or holes in the paraffin can allow product to seep out during storage and once on the surface, it will provide nutrients for molds to grow on the surface and enter into the jam or jelly in the jar. Source: University of Georgia