Tips for Sealing Jelly Jars
Home canning is a fun and rewarding activity for many people; however, for first time canners, the procedural method to follow can be intimidating. To store a processed jar for a long period of time, it must be properly sealed or else it could become dangerous for consumption. If a jar is not sealed properly, it must be refrigerated immediately. For the safest canning, follow the instructions in your recipe. Does this Spark an idea?
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Leave Head Space
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When canning any type of jam, jelly or preserve you must leave between ¼ and ½ inch of head space at the top of the jar for proper sealing. If you do not leave enough head space, the contents of the jar will likely boil up to the top and get "sucked" out from under the lid during processing. The jam that escapes from under the lid leaves a residue that prevents a proper seal and possibly leads to a dangerous contamination. Similarly, if you allow too much head space in the jar, it will not seal. During the processing (boiling) time, the air inside the jar is sucked out, which creates a vacuum seal. If there is too much air, there will not be enough time during the processing for all the air to be removed and the jar will fail to seal.
Wipe the Rim
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To seal, the glass rim of the jar must have unobstructed contact with the soft edge of the lid. If drips of jelly, bits of fruit or stray sugar crystals fall onto the rim of the jar during the filling process, they will prevent the bond, causing an imperfect seal. Even if the jar rims look clean, wipe them all with a clean damp cloth after filling and before placing the lid.
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Equipment Quality
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Canning pieces are jars, lids and rims. Jars and rims can be recycled over and over again, as long as they remain in good clean condition. The lids, however, are one-time-use only. Every time you can something new, you must use a new lid. Some canners attest to using the same lid twice; however, for safest canning, always use a new lid. Rims can be reused until they start to rust. Discard any rusted rims and cracked or chipped jars.
Gently Fasten the Ring
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Since sealing is the process of air being removed or sucked out of the jar, it can only happen if it has space enough for an exit. Before processing your lidded jars, gently screw the rims on. One twist is all that is needed to keep the lid and rim loosely connected to the jar. If you screw the rim on tight before processing, the air can't escape; therefore, preventing the seal from happening.
Do Not Disturb
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After processing is complete, you must let the jars rest so they can seal on their own. Remove jars from the canner or boiling pot carefully, and place right-side up on a clean towel or wooden cutting board. Allow them to sit for 30 minutes to an hour without disturbing. During the cooling period you will hear a "pop" sound as each lid seals to the jar. After the jars sufficiently cool, test the seal by placing your finger on the center of the lid. If it is solid and does not move when you press it, it formed a proper seal. If the lid bounces up and down when you press it, the seal did not take and the jar and its contents must be refrigerated.
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References
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