Our yearly Georgia peach truck order came in and we made preserves tonight. I did a couple batches and was planning on canning them all together at the end. While I was doing the second batch, the lids on the first batch popped and formed a seal (couldn't press down on the lid).
When this happens do you still need to can them in the boiling water? I did, but was curious if the hot jam cooling was enough for form a good seal?
When this happens do you still need to can them in the boiling water? I did, but was curious if the hot jam cooling was enough for form a good seal?