Hello! Only recently found this subreddit while searching for canning tips. Made my first batch of tejacote (hawthorne) jam. I followed a recipe that complied with USDA guidelines, and read the USDA guidebook to make sure I did it right. I’m just paranoid about botulism.
I sterilized the jars and lids in boiling water for >10 minutes, added 1:2 sugar:fruit by weight, and had a pH of 3 when I put it in the jars. I processed them for ~15 minutes in boiling water, but it only reached a roiling boil maybe halfway through.
Basically, is there any real danger of botulism with all that?
by TwirlyTwitter
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Someone will correct me if I’m wrong, but you start the timer when the water reaches a full rolling boil… not when you drop the last jar into the pot. You have a really high acid product so botulism is not a problem. You may not have processed long enough to prevent mold, so keep an eye on the jars. If you see any mold inside you’re going to have to toss them. Never dig mold out and eat around it.