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When canning food, you'll occasionally get a jar, or a batch of jars, that fail to seal after processing. While frustrating, it's a problem that can easily be resolved by reprocessing the jars. Here's how to figure out why your jars didn't seal, and how to reprocess them.
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When the lid does not pop, or move up and down, then the jar is sealed. Your jam will last at least one year or longer. Similarly to any other jam once opened you should keep it refrigerated. You've made stock, applesauce, or peaches in syrup.
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You carefully ladle it into hot jars with the recommended headspace and dutifully can the recommended length of time in a water bath or pressure canner. But when you pull the jars out, the headspace is different and it looks like the canning jars leaked! Here are some things you can do to avoid getting into a sticky situation next time! Consider making a hot packed preserve rather than a cold packed one. Cold packing means that you peel your peaches, layer them in jars, and then cover them with syrup.
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