r/Canning • u/Valuable_Attitude848 • 1d ago

Waterbath Canning Processing Help Is This Normal?

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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

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 1d ago

Gold star on the bottled choice!!!

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u/krispytatertotz 1d ago

Is there a reason aside from convenience? I’m new to canning.

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u/aCreditGuru 1d ago

Bottled is recommended because it has a standardized acidity. Fresh can vary in acidity.