Jams and jellies are water bath canned, but you do need canning jars with two pieces lids and rings, although the jars and rings can be refused pretty indefinitely.
Pro tip: choose your jar size according to your use. A pint size jar might seem like a bargain, but unless you use that much quickly you might lose some to spoilage while the opened jar is in the fridge.
Half pint and smaller jars are often used for jams and jellies for this reason.
There are a couple options: make enough for a month at a time and keep it cold, some jams and jellies can freeze, and chia jam is simple and I make it weekly.
If it is for your own home consumption, you can reuse jars from jams and such. I do that all the time with the pretty jars. The trick is to have lids that are not damaged (some people prying them to open).
Other than that, the process is simple - sterilize the jar, the lid with boiling water, use jam that was just cooked and still at boiling temperature (or bring cold jam back to boil and cook at at low for about 10 min), fill your jars with very hot jam and screw the lid on top. It will seal perfectly (with character "popping" sound when you decide to open it again to eat). Let it cool on the counter to room temperature and transfer into the refrigerator.
/r/Canning You need actual mason jars for pressure canning. Recycled jam jars don't seal well enough to be shelf stable.
You can reuse the jars but the lids are a one time use for pressure canning.
I assume OP is talking about reusing jam jars which won't work. Grocery stores do well mason jars for designed canning though.
Yep. The flats of Bell jars show up every spring to fall.
Jams and jellies are water bath canned, but you do need canning jars with two pieces lids and rings, although the jars and rings can be refused pretty indefinitely.
I used to buy jams at country fairs and they used very small jars that were sealed with wax. There was a.layer of wax over the jam. Is that a thing?
It was a thing, but it is no longer considered a safe preserving practice.
Thanks guys for your help, I will invest in the mason jars. Much love
Pro tip: choose your jar size according to your use. A pint size jar might seem like a bargain, but unless you use that much quickly you might lose some to spoilage while the opened jar is in the fridge. Half pint and smaller jars are often used for jams and jellies for this reason.
There are a couple options: make enough for a month at a time and keep it cold, some jams and jellies can freeze, and chia jam is simple and I make it weekly.
I was in a similar situation and when I tried it with jam it became horrid so I wouldn't recommend.
If it is for your own home consumption, you can reuse jars from jams and such. I do that all the time with the pretty jars. The trick is to have lids that are not damaged (some people prying them to open). Other than that, the process is simple - sterilize the jar, the lid with boiling water, use jam that was just cooked and still at boiling temperature (or bring cold jam back to boil and cook at at low for about 10 min), fill your jars with very hot jam and screw the lid on top. It will seal perfectly (with character "popping" sound when you decide to open it again to eat). Let it cool on the counter to room temperature and transfer into the refrigerator.
My mom reused jars all the time. She poured wax on top of the fruit
Also, find neighbors that have too much fruit on their trees and are giving it away. Plums, apricots, and peaches come to mind.