Sunday, June 13, 2010
Strawberries Are The Jam!
Pomona's which is activated by calcium and so you don't need a lot (or any) sugar to make the jam jam. (Sorry, I can't seem to help myself). I use the inversion method to seal the jars. It's my understanding that this means I can't enter my jam j-ahem-in any fairs or contests? I guess this has something to do with bacterial. But I have seen old pros use this method and I can't bear the thought if boiling them again! However, after double checking my facts just now, I am adequately paranoid* and will probably process them in a water bath, given that we give a lot of jams away as gifts.
*When the inversion process does work, the vacuum seals of filled jars still tend to be weaker than those produced by a short boiling water canning process. A weak seal is more likely to fail during storage. In addition, the headspace of the jar may retain enough oxygen to allow some mold growth if airborne molds contaminated the surface of the product as the jar was filled and closed. More complete removal of oxygen from the headspace also offers some longer protection from undesirable color and flavor changes with some types of fruit products.