[Rosy]

Hi

I am relatively new to preserving.  I started saving jars and made some jam and marmalade and I used the waxed discs and the jar lids to seal them but some had some mould on when I opened them. 

I then bought some kilner jars but was not sure if I should seal them when they were still hot or if I should let them cool down then seal them.

I know this sounds stupid but if I don't ask I will never know.  I have looked at recipes but they are not very clear.

Can anyone give me some tips please

[sunshineband]

I seal mine when hot because:

a) there is less chance for bugs to get in
b) as they jar contents cool a partial vaccum is created which helps keep the seal

Hope this helps 

[mumofstig]

With your first lot of jam, did you heat your jars in the oven, and poor boiling water over your lids to sterilize them?
Then when you have put your jam, marmalade or chutney in you screw/seal the tops down while the jar and contents are still hot.
Then, like Sunshineband says,  as the jars and contents cool the lids seal down causing a vacuum.

[sunshineband]

Sometimes I have trouble opening them they seal so well 

[Poolfield2]

Me too, I have had to tap them on the floor carefully til the lid gets a bit rearranged and then I can open it

[catllar]

I fill my hot jam-jars with hot jam, screw them down and turn them upside -down till they cool. Never use waxed discs, the jam forms its own vacuum against the lid. Never had a prob, touch wood.

[Poolfield2]

That also means that the heat from the jam kills any bugs that got in between oven warming jars and putting on the lid, works for me too.

[catllar]

Yeah, hooray for hot jam jars! But mind the fingies don't get burnt!