Jars Didn't Seal, What about Using Parafin Now?

16 years ago

While canning stawberry jam this week I had several lids not "pop" or seal. This is unusual because I only get one or two normally. This time 20 out of 60 jars didn't seal. This is way too many jars to eat right away. Can I use a parafin seal layer on top, will this help preserve longer? I would still put the lid on in addition to the wax but the lids wouldn't be truly sealed. Has anyone tried this? Thanks for your help.

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Comments (8)

shirleywny5
16 years ago
Something went terribly wrong here. I made over 70 jars of strawberry jam, jelly and preserves last week and every jar sealed. Was the head space 1/4 inch? Were the lids new? Did you fill the jars immediately after cooking? And, did you process for at least 10 minutes and leave the jars undisturbed until sealed after removing from canner?
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shirleywny5
16 years ago
Stavros
I just read your response to gardencafe about her cherry preserves. 1/8 inch head space is not enough for jam. Maybe that is the reason your jams didn't seal.
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Jars Didn't Seal, What about Using Parafin Now?
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Comments (3)
I would not use paraffin, it may leak and your jam will mold. It is not recommended for use any more. Use 1/4 inch headspace at least. Also, don't know if you water bath canned them, but it will give a true vacuum seal. That "inversion" method only gives a weak surface seal, plus it won't kill any mold spores. It is the same as "open kettle" in my opinion. You can also just put the jars that didn't seal into the freezer if you remove some jam to allow for headspace.
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daria
16 years ago
You can try reprocessing them - just use new lids. Make sure the headspace is 1/4 inch as Shirleywny said.

That would be safer than trying paraffin - paraffin has been discounted as an unsafe canning method, unfortunately.

You are boiling water canning the jam, right, not just turning the hot jars upside down? Turning the hot jars upside down is also a no-no, as it doesn't kill the bacteria while creating the seal, the way boiling water does. A boiling water bath is the safe way to go.
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ksrogers
16 years ago
Soaking the lids in hot, not boiling water. screw down the rings a little tighter, but not so tight that your hands hurt. Wax is dangerous to use. Reprocess will help. Also headspace is very important when filling the jars. If the lids were old, they could have lost the flexabilty to make a good seal. Suspect that some of your lids were very old and dried out. Never reuse a lid, no matter how tempting it may be.
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mellyofthesouth
16 years ago
The worst thing that could happen is that they get moldy. You could risk it and leave them as is. Or do you some room in the fridge?
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readinglady
16 years ago
You double-posted. I also responded re the paraffin option vs. re-processing on your other thread which ksrogers kindly bumped up.

Carol
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stavros
Original Author
16 years ago
Thanks all for your responses. My sister bought these lids that you press down to see if they sealed (Klik-it),and these were the only ones that didn't seal properly. Needless to say we will not be using this brand again. We decided to reprocess using the same brand of lid (Ball) that has served us so well in the past. Making jam has become a tradition and tribute to our mother who passed away three years ago. She made many types of preserves and taught us all how to can. As we can, great memories of her fill the room just like the smell of the berries.
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ksrogers
16 years ago
The vacuum created by the heat procss is supposed to be enough to pull down on the dimpled lids and give that 'tink/clink' sound. Pushing down on the dimple and it not staying put is a bad seal indication. Once in a while I have a jar that has been processed and its lid hasn't pulled in yet, even though its lukewarm (cooling a couple of hours). If I press on it and it sinks in, then stays there its fine in my book.
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Jars Didn't Seal, What about Using Parafin Now?

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Jars Didn't Seal, What about Using Parafin Now?

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shirleywny5

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