Preserving in bottles eg jam and sauces

[cathy79]

I remember seeing somewhere on here some different ideas about how to preserve jams and sauces, including alternatives to the water bath.  Now I can't find it anywhere.

There was an idea about cooling the jar and contents upside down to form the vacuum.  I've been doing that, but opened a new jar of peach jam (yum) that I only made a few weeks ago and there was a small amount of mould at the top.  I guess if I'd left it longer, it would have got much bigger.

Any ideas on preventing this?  Is the process valid or have I proven that it doesn't always work?  Hope my other jars are okay   .

[Chelsea (Thermie Groupie)]

I just checked in my awesome preserving book "A Year in a Bottle" and the troubleshooting for mould on top of jam is as follows:

Wet or poor quality fruit - use fruit in good condition.

Covered while warm - cover jam when piping hot.

Stored in warm, unventilated and/or damp place - Place a bowl of lime on the shelf where jams are kept.

Too much water added to the mixture - See individual recipes.

Jars were wet - Ensure sterilised jars are completely dry.


I personally am a bit old-fashioned when it comes to sterilising.  I scrub my jars in hot soapy water, rinse them in really hot water and bake them on a tray in the oven at 150^o for at least 30 minutes (while my jam etc is cooking).  I boil my lids for 1-2 minutes on the stovetop and then get them out (using tongs) and drain them.  If there is any moisture on them when I am ready to bottle I put them in the oven with the jars for 5 minutes so that they are really dry.  I haven't found any other method that works consistently so I stick to my tried and true method. 

[achookwoman]

I agree with Chelsea,  the points are all valid.   However, how well you clean and sterilize the jars is the most important.  It is no good turning the jars upside down after a few mins.  It has to be done immediately you fill the jars,  as the process is to sterilize the lids.A few additional points that might help.....
Try and save jars that have that small white ring inside the lid.  This will provide a good seal.
I sterilize my jars in the microwave,  wash the jars well in hot soapy water,  put 2cm. of water in the jar, sit the lid on the top and give it a 1/2 twist. (don't close it tight).
Cook for 2 mins, (you will see the water boil in jars.
Carefully remove jar with cloth and tip out water stand on bench to dry.( the heat in the jar will evaporate any remaining water)
You can do several jars at the same time.   Just allow 2 mins. for each jar.
As the jars cool,  if they are sealed correctly the will  POP,  and the lid will become  concave.

Hope this is not too confusing.   

[Thermomixer]

The Maggie Beer method ?

http://www.forumthermomix.com/index.php?topic=2572.0

[Nay-nay]

Also if you don't fill jar there will be too much air in there. 

[achookwoman]

nay-nay, it doesn't matter if there is a lot of air in the jar as long as it is all sterile.

[brazen20au]

i do what chelsea does, though i didn't realise having wet lids would make a difference  i always boil my lids the entire time i have th ejars in teh oven lol

i tried turning my jars upside down when i made the peach and almond jam and it set sooooo solid i had ths big empty spaces at the bottom of the jars haha!!!

[Chelsea (Thermie Groupie)]

Also if you don't fill jar there will be too much air in there. 

I forgot about that.  My Mum used to tip the last of her jam etc into a bowl, cover it with plastic wrap and use it quickly (not hard with fresh jam).  I guess that was the reason why.

[achookwoman]

Brazen 20au.  you only need to leave the jars upside down for 10 mins.,  not until they are cold.  I like the sound of your peach and almond jam.   Did you make it in the TMX?

[cathy79]

Brazen 20au.  you only need to leave the jars upside down for 10 mins.,  not until they are cold.  I like the sound of your peach and almond jam.   Did you make it in the TMX?

So upside down immediately, and only for 10 minutes?  I did upside down immediately until cold.

Thanks for all the tips.  Will continue trying, and hopefully will work better.  I really like making jams and sauces to give away, but would hate to discover that people were finding mould in their presents!  I can't exactly check before I give away.

[achookwoman]

Cathy79, i have been doing this for 30 odd years,  so know it works.  People just love to get a jar of home made jam.   Last night we went out for dinner and I took veggies from the garden and a jar of Sweet Chilli sauce from the forum.   You would have thought that they had won Tatts Lotto  . Thanks to all the generous people who post recipes.  Last time I gave these same hosts some lemon and carrot marmalade.  They were still raving about it.  No mould!!!!. 

[brazen20au]

yeah until cold LOL

i googled to find the recipe but i think it just basically peach jam with slivered almonds added in right at the end

[achookwoman]

Thanks, Brazen, might give it a go.   Peaches are still $5 a k.  Bit expensive for jam.

[cottchick]

Is anyone able to recommend a place in Perth I can get jam jars for preserving? I have had a look online and can't find anything (I may not be using the right terminology?). I love the idea of Christmas hampers and thought I would see if I can get the right jars.

thanks in hope!

[achookwoman]

Try the OP shops and ask friends or people at work.