I've always placed them wax side down - must have read it somewhere but I've now jut read it should be wax side facing up
Is there a right or a wrong way to do this?
Jam, chutneys and preseves - there are always differing opinions on how to do thing.
A lot of recipes say to let jam cool before bottling - or bottle it hot but leave to cool before putting lids on. Others insist on bottling and lidding whilst still hot (my preferred method) but then in some jams/jellies the fruit rises to the top if you dont wait till it cools............all very confusing.
Just been on a US website which goes into very lengthy and gorey details about botulism and why you should process all jams etc in water baths......we should all be either dead or suffering the plague at least for our poor efforts to preserve
Learn from yesterday, live for today, hope for tomorrow.
As for hot or not, I think the best thing is for long term storage, hot contents in a sterile warmed jar. If a lot of vinegar is involved then it is not so crucial. If my jars don't seal properly, I just use them first. A little bit of mould doesn't harm and I don't have a lot of truck with a culture that thinks dilute bleach is the way to prevent food poisoning, whether that is for washing crockery in a cafe or prior to selling uncooked chicken!!!! Wasn't impressed! (I lived in the US for two years and that was the regulations in the area I lived in)
Seth, I liked your comment, but didn't have time to think of a reply when I saw it. Something like "entering the 20th century might be a good idea"
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