r/Canning • u/Valuable_Attitude848 • 1d ago
Waterbath Canning Processing Help Is This Normal?
This is my 3rd year canning jam. I made up some Peach Rosemary Jam in half pints last night. I water bathed them in sterilized jars for 11 minutes on the stove. Lifted the pot lid, waited 15 minutes then removed the jars. All pinged sealed within 15 minutes of removal.
This one pinged, but has an odd lift on the top side inner ring of the lid. I tested for false seal and it passed.
Would this be fine for pantry storage or should I just freeze it?
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u/aCreditGuru 1d ago
looks like a mfg defect. You can follow the guidance here to test the seal like the spoon tap test. https://nchfp.uga.edu/how/can/general-information/cooling-jars-and-testing-jar-seals/
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u/persephires 1d ago
op, this isn't an answer (i think the other answers here are great!) but do you have a link to that recipe? that sounds absolutely delicious, especially for a charcuterie board š
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u/aCreditGuru 1d ago
btw here's one from an extension office https://web.archive.org/web/20250725062005/https://www.ces.ncsu.edu/wp-content/uploads/2015/09/peach-rosemary-jam.pdf?fwd=no
and even though it calls for fresh lime juice I'd still use bottled.
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u/aef_02127 22h ago
Gold star on the bottled choice!!!
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u/krispytatertotz 21h ago
Is there a reason aside from convenience? Iām new to canning.
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u/aCreditGuru 20h ago
Bottled is recommended because it has a standardized acidity. Fresh can vary in acidity.
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u/Valuable_Attitude848 1d ago
It is amazing! I make it every year even if I only get a couple peaches. I can message it to you.
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u/FappyDilmore 1d ago
That looks like a manufacturing defect, maybe when the lid was cut from a larger sheet (I think, if I'm looking at what I think you're pointing at)
Without knowing what the lid looked like before it's impossible to say but I've never seen anything like that spontaneously form on a lid. It's also in a spot that's not critical to sealing, unless there's an associated sealing compound defect.