Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: chrissie B on April 20, 2012, 20:47
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ive decided to gather all the scraps of paper i jot recipies down on and put them in a note book.
now ive come to one i dont think ive done for the plum jam with cinnamon its a very quick one and simpl as well but at the end it says to process in a water bath and adjust the lids so do i water bath them with the lids loose then tighten them when the time is up , would apriciate a reply so i can explain to myself in the recipie
chrissie b
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If I were preserving fruit I would leave the lids loose until they have come to temperature and then tighten them. The reason is that the room temperature air in the top of the jars expands on heating and would build up pressure in the jars if the lids were on tight.
After tightening and cooling the air contracts and pulls in the top of the lid. This is why when you open a jar it pops.
When I make jam I sterilize the jars dry in the oven at about 130°C so that they are around the same temperature as the jam.
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well i usually do mine in the oven its just the recipie calls for 10 mins in the water bath and its jam , ive just never done it that way before and didnt want to be scraping it off my ceiling lol
thanksfor the help
chrissie b
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I've never heard of doing it for jam, unless it's a low sugar recipe :unsure:
If using screwtops then I'd only gently put them on just a quarter turn, and only have the water up to their shoulders, so it cn't get into the jars. Then after the processing time your recipe gives - tighten them right down.
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will do , i think it may because its only got a short cooking time .
chrissie b