" wrote:

> We keep the jam for about a year. I boil the jars and pour the hot jam
> into the hot jars. Then I usually screw on the lids which have been
> boiled and are still hot. I usually do not use a boiling water bath. We
> live in a moderate climate. And we store the jars at room temperature -
> 70 degrees +/-. I tried the wax this year,(which was the traditional
> way my mother sealed this jam for many years), thinking that the pectin
> or some other ingredient might be reacting with the suface of the lid.
> These lids may not be the best type to use. They were purchased from
> the bottling company at the same time I bought the bottles and I just
> assumed they would be ok. They have a rubberiezd edge to give a tight
> seal and the rest of the undersurface is a white finish on metal.
>
> Do you know the reason why the USDA does not recommend wax for sealing?
>
> Thanks for your help Edrena. Tunkey

Could it be you've kept the lids all in a bag, perhaps allowing some
microscopic scrapes of the lid or sealant surface? Jam is an acidic product
and a tiny scrape ould allow the deterioration to start. Those lids really
rust pretty easily, which is why one stores this stuff with the lid rings
*off*. We use the boiling water bath (not really an involved, expensive or
complicated process) to ensure a good seal & kill most baddies. Your
product will keep longer and look nicer. The problem with wax is that
minute air bubbles and cracks can form, allowing molds to form, or letting
in bacteria to spoil the product. While your jars may seal with just the
hot jam (called the open kettle method), it is not a sure bet that all the
air was evacuated or that the stuff was hot enough, allowing bacteria to
spoil all your hard work. Research has shown that even when you have a
small spot of mold, the tendrils of it may go all thru the product. Some
people are very allergic to molds. The USDA's research site at the
University of Georgia is a good place to start with many items on
preserving: http://www.uga.edu/nchfp/publication...ions_usda.html
The Ball Blue Book (available at WalMart) is an inexpensive beginners guide
to all kinds of preserving, as well as instructions. They've got some dandy
recipes, too. The pears in brandy is my current favorite. Check out the
liberry, too.
Best of luck - come visit the preserving group, too.
Edrena