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Any food product with a pH higher (less acidic) than 4.0 must be pressure canned to guard against botulism, which can be odorless, tasteless and deadly. Botulism can grow at pH 4.6. I bought pH strips (they're very cheap insurance) and test each batch of food prior to bottling. Foods that are sufficiently high acid (pH 4.0 or less) and therefore not a ...


Yes you can reprocess them in a water bath within 24 hours, and it should not ruin the jam. According to National Center for Home Food Preservation . Reprocessing Unsealed Jars: If a lid fails to seal on a jar, remove the lid and check the jar-sealing surface for tiny nicks. If necessary, change the jar, add a new, properly prepared lid, and reprocess ...

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