I have started using old gem and Jewel jars with glass lids and rubber rings, just for small batches of jam so far, but it's really enjoyable. So far all of my seals have been solid as a rock 🤞 pictured: marmalade and cranberry sauce, both from ball canning. If anyone thinks I'm about to poison my family please rant at me, I can take it!
by Emmmrd
2 Comments
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Okay so… there is an oldtimey nostalgia to using these kinds of methods and if you’re doing a couple jars for the fridge, you’re probably okay.
Would I put them on the shelf? No. There’s too much risk of mold and other infections in your hard work.
I’d also be wary of that headspace… looks a bit too much? Also – are those pints? All my jam/jelly recipes are for 8oz or less….