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| I would like to make large jars of Jam, like quart sized. I only use approved recipes (usually for no pectin fruit jams, although I do make a sweet pepper jelly), but they all have BWB times for half pint and pint jars.
Anyone know if the processing time is different in general for larger jars of jam? Does BWB in quart work for jam? Thanks! |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Tue, Mar 6, 12 at 16:51
| It's not a safety issue as jams generally are high-acid and high-sugar. If the processing time is insufficient, then the risk of mold increases due to possibly inadequate heat penetration. But I'd say that risk is slight as the sugar is also a considerable preservative. Obviously a moldy jar would be discarded. In some Extension documents, there are rules of thumb for pints, generally 15 minutes. With quarts you could try 20. The results will vary depending upon the product. Large farm families did preserve some jams in quarts, but success will vary. With a delicate jelly, especially one with no commercial pectin, the longer processing time can break the gel. Jelling is unreliable in larger jars. Despite the additional acid, I would not feel comfortable using larger jars than recommended for any pepper or other savory jelly. Carol |
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- Posted by luvncannin 7a-panhandle tx (My Page) on Wed, Mar 7, 12 at 20:27
| I cant say if it is safe but I have done it several times, with and without sugar. I have never had any problems so far but I check all my home canned goods carefully when we open them. I have done wild plum jam, grape and blackberry. The main reason I did is because I have an abundance of quart jars and had run out of my smaller ones. I usually process 25 - 30 min. |
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