I just made strawberry jam for the first time. However, when I got to the point where it says process in the canner for 10 minutes I had a problem. I only have a smaller canner and it says not to fill it more than 2/3 full of water, however, the jam recipe says cover the jars 1 to 2 inches over their lids. If I covered the jars the water would be almost to the top of the canner. Was it okay that I didn't completely cover the jars? Will the jam still be okay? I guess next time I'll use smaller canning jars.

-- Anita in NC (anitaholton@mindspring.com), May 02, 2002

Answers

Anita, the answer is in the seal. Did they seal?? If they sealed they will be just fine. I don't understand about the 2/3 full canner. Are you pressure canning?? Jam just needs to be water bathed and it is better achieved by covering the jars with 1 to 2 inches over their lids. Your "canner" would have been just fine if you had filled the water over the jars and just boiled for 10 minutes, but the pressure canner would not have been.

-- diane (gardiacaprines@yahoo.com), May 02, 2002.

if you fill your canner 2/3 full then place the jars in, the water might rise to cover the jars. Maybe you could try that. Of all the jam I have made, I have never processed it in a canner though. THe mixture should be hot enough to create a vacuum when you put the lid on. Invert for 5 minutes. (Don't leave upside down too long or your jam may permanently stay "up" in the jar! Not that it will hurt you, it just looks funny) You don't have to worry about botulism in jams. Even if it spoils it won't be botulism. Have fun! Sariah

-- Sariah in S. Idaho (joelsariah@hotmail.com), May 02, 2002.

Diane: Yes I was using a pressure canner. Actually my pressure cooker that I read can be used as a pressure canner.

Well I just reread the instructions and it doesn't say anything about a pressure canner. It just says canner, so I guess that means a big saucepan that has boiling water in it, cover the jars 1 to 2 inches above the lids and boil for 10 minutes. (blush)

Well that's what happens when you are trying to do something new and the kids are bugging you every two minutes. Well at least I'll know the right way next time. It does look like the lids sealed though but I'll probably just refridgerate the jars and do another batch tomorrow. Practice makes perfect. (smile)

-- Anita in NC (anitaholton@mindspring.com), May 02, 2002.

Take off the rings tomorrow and try to pry up the lids with just fingernails. If it doesn't pry off, you're fine. If it does pry off, you can always reprocess it with a tad bit more sugar, lemon juice and pectin. I have problems with my husband over loading the fruit and sometimes I have to re=process a couple times before it gels, but everyone still loves the taste of that homemade jam!

Tell us how it tastes when you try the first bit. It's always better when it comes from your own kitchen!!

-- Mitzi Giles (Egiles2@prodigy.net), May 02, 2002.

Anita, that's so like I was when my children were little. They used to have both sure-jell and certo and I have used both. Once I totally forgot to put the certo in and had pancake syrup and once I put it in twice and had bouncing jam. If you have loose lids tomorrow I would just be sure there was no sticky stuff that was preventing it from sealing and reprocess according to the directions. I have done that it it sealed just fine.

-- diane (gardiacaprines@yahoo.com), May 02, 2002.

Hummmm,,,,,seems to me Grandma just boiled/made the jam on the stove top and poured it into boiled (sterilized) jars and topped with melted parafin. No fuss.

-- Susan in Michigan (cobwoman@yahoo.com), May 02, 2002.

Two other things to consider. If your jars didnt seal you can put them in the freezer. Mason jars can be froze, if you have freezer space. Also you can use your pressure canner as a hot water bath. Use a rack on the bottom of the pan and put jars in fill so jars are covered and boil for specific time. Dont put your canner lid on with the seal and it will work.

-- tracy (murfette@stargate.net), May 03, 2002.

Hi Anita....if you have a freezer, I have an excellent Freezer Strawberry Jam recipe that I use all the time and it is so easy to make. The only drawback to this recipe is if you forget to set some out to thaw for dinner.....My strawberries are blooming now...I CANNOT WAIT! Harmony

-- Harmony (harmonyfarm57@hotmail.com), May 03, 2002.

I always just invert the jars as mentioned above. I fill one jar at a time, and invert it as soon as I screw the lid on. About the paraffin suggestion, there are complications. As the paraffin cools, it contracts, so another coating is often required. Even then, when the jam is taken out for use it often has a layer of mold on top which was just scooped off before the jam was used. Also, paraffin has a nasty tendency to catch fire or explode is accidently over heated.

-- Dianne Wood (woodgoat@pacifier.com), May 04, 2002.