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Even though sugar has a preservative action in jams and jellies, molds can still grow and spoil these products. Mold growth causes product to be lost when it occurs. In addition, some research indicates that mold growth on fruit products may not always be as completely harmless as believed in the past. USDA and the Cooperative Extension Service are endorsing a boiling water canning process for jams and jellies which will make the potential for mold spoilage as small as possible. The cost of ingredients is high enough to make any preventable loss unacceptable.
Paraffin or wax sealing of jars is no longer considered an equally acceptable choice for any sweet spread, including jellies. Any pinholes, shrinkage or cracks in the wax paraffin allow airborne molds to contaminate and grow on the product. In addition, leaks or holes in the paraffin can allow product to seep out during storage and once on the surface, it will provide nutrients for molds to grow on the surface and enter into the jam or jelly in the jar.
This valuable guide will teach you step-by-step instructions about properly processing jam and jelly at home. You will also learn:
- Do I have to pre-sterilize the jars?
- Are there other methods of sealing jars?
- Should I worry about mold?
With the knowledge this guide will impart, you will be on your way to canning your garden’s summer bounty and churning it into delicious fruity spreads that can be enjoyed throughout the year.
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