Posted: 2/26/2012 4:55:51 PM EDT
Ok so as my pressure canner is coming down to normal pressure i think i made a few mistakes 
First of all i am making strawberry jam. I forgot to stir around the jar after filling them to get the bubbles out and 2nd is i only filled the jars to the bottom of the funnel. How bad did i mess up? |
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if i want to make some a eat it right away i dont have to use the pressure canner right? Just make it like normal and skip the pressure canning step right? This would be good in the fridge for what about 4 weeks? that's right. as far as length in the fridge, i expect it would be much longer than 4 weeks, after all you are precooking the berries and I assume you are useing some sort of pectin. |
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if i want to make some a eat it right away i dont have to use the pressure canner right? Just make it like normal and skip the pressure canning step right? This would be good in the fridge for what about 4 weeks? Sure, However, why don't you just pop one of the ones you just made and use it now and can more to store? The more you use the canner, the better you will get at doing it. and I think how long it will last depends more on the size of the jar and what it tastes like. 
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I hope it's still good after pressure canning it I have not opened one up yet but it did make the color of the jam alot darker.
The reason I wanted to make some freezer jam is be cause I have a few family member who wanted a jar but they are not gonna store it just eat it right away. |
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Did some pickles today and have a concern (ill bet your fellas are getting tired of my shit already and this is only day 2 of canning)
after i processed them in the water bath 3 of the 7 jars had kinda bent the lids alittle since cooling they had popped back down but you can still see where they kinda bent the lid. They all popped when cooling and none of the lids seem to have any play in them when pushing down on them. |
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Do you have a Ball Guide to Preserving Book. It will help more than you will believe, if you will follow the steps. I have used it just about every week to look up something. They also have a Ball preserving site.
There is a learning curve to all of this, and if you can slow down a little, it will come to you alot easier. When I first started I was doing some of the same things you are talking about. Realized that when I slowed down a little and tried not rush everything into the canner, it made a big difference. It will come. 
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I have that book and followed it to a T. Whats with the lids creasing like that? I have never had that happen to me-YET. But according to my All-American canning manual 1) Tightening the jar rings too tightly. During processing, the lid permits the jar to exhaust air. If the rings are too tight it will not allow air to escape during processing. 2) Not following the preheating procedures for the brand of lids used. 3) Filling the jars too full. 4) Using the raw pack method for starchy vegetables. 5) A steam leak from the pressure canner lid 6) Cooling the pressure canner with water or cool air 7)Using a jar with a mouth that is too large for the lid, ( such as a mayonnaise jar) |
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So what should i do with these 3 jars? Throw them out or put in fridge or will they be gtg on the shelf? as long as the lids are sealed you should be gtg This. My first batch of chicken had the little upsard dents in them but were all thightly sealed. They lived in my pantry for a month before I started eating them, each one went pshh when I opened it, and tasted fine. |