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| While putting my final recipes and reviews in my cookbook software program tonight, I realized that I shorted my WBC times for my recent round of jams. Did cherry port, mango lime, and apricot vanilla in half-pint jars. Normally, I water bath for 20 minutes, but for whatever reason my brain didn't kick in and I only did 15 on these 19 jars. They were hot pack, and I am sure they were at the full boil for my altitude for the full 15 minutes, then a 5 min cool down with burner and lid off. There was plenty of space in the canner--they were not packed in, so plenty of water flow around them. In Denver, so 5200 elevation, which normally has me adding 10 min for pints (and I do for half-pints normally too). Should I be concerned about these jams. Worth reprocessing? They all sealed well, though the mango did leak out a bit, the jars are still sealed. Or, are they probably okay because they were half-pints. |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Sun, Jul 21, 13 at 3:58
| If you're speaking of regular, full-sugar preserves I wouldn't bother to re-process. There's no health and safety issue and as long as they're well-sealed they should be fine. You might want to mark those jars and move them to the front for earliest use but that's for peace of mind, not necessity. Carol |
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- Posted by balloonflower CO 5b (My Page) on Sun, Jul 21, 13 at 13:13
| They are a low sugar type using Pomona's pectin. So, if I just keep them for quick use--within 6 months as a goal? And obviously, if I notice signs of spoilage to toss. Hmmm...may have to start making lizer cookies with cherry jam filling |
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- Posted by readinglady z8 OR (My Page) on Sun, Jul 21, 13 at 14:29
| Well, there's still no health issue per se as long as you don't see mold, but definitely shelf life will be shortened. In fact, even properly processed there are studies showing a reduced shelf life for low-sugar preserves. But I think you'll be fine just moving those jars to the front of the line. Carol |
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