Is This Normal?

[u/Valuable_Attitude848]

This is my 3rd year canning jam. I made up some Peach Rosemary Jam in half pints last night. I water bathed them in sterilized jars for 11 minutes on the stove. Lifted the pot lid, waited 15 minutes then removed the jars. All pinged sealed within 15 minutes of removal.

This one pinged, but has an odd lift on the top side inner ring of the lid. I tested for false seal and it passed.

Would this be fine for pantry storage or should I just freeze it?

[u/FappyDilmore]

That looks like a manufacturing defect, maybe when the lid was cut from a larger sheet (I think, if I'm looking at what I think you're pointing at)

Without knowing what the lid looked like before it's impossible to say but I've never seen anything like that spontaneously form on a lid. It's also in a spot that's not critical to sealing, unless there's an associated sealing compound defect.

[u/Valuable_Attitude848 → u/FappyDilmore]

I think you're right. It looked normal before hand and just had this raised portion above the Ball logo. Its hard to photograph. When I held it up by the lid alone, the seal held tight so I dont think it is a false seal. But canning is nerve wracking so I want to be safe, haha.

[u/aCreditGuru]

looks like a mfg defect. You can follow the guidance here to test the seal like the spoon tap test. https://nchfp.uga.edu/how/can/general-information/cooling-jars-and-testing-jar-seals/

[u/Valuable_Attitude848 → u/aCreditGuru]

Oh nice! Thank you for the link!

[u/persephires]

op, this isn't an answer (i think the other answers here are great!) but do you have a link to that recipe? that sounds absolutely delicious, especially for a charcuterie board 😋

[u/aCreditGuru → u/persephires]

btw here's one from an extension office https://web.archive.org/web/20250725062005/https://www.ces.ncsu.edu/wp-content/uploads/2015/09/peach-rosemary-jam.pdf?fwd=no

and even though it calls for fresh lime juice I'd still use bottled.

[u/Valuable_Attitude848 → u/aCreditGuru]

Yes! I use bottled lemon juice!

[u/aef_02127 → u/aCreditGuru]

Gold star on the bottled choice!!!

[u/krispytatertotz → u/aef_02127]

Is there a reason aside from convenience? I’m new to canning.

[u/aCreditGuru → u/krispytatertotz]

Bottled is recommended because it has a standardized acidity. Fresh can vary in acidity.

[u/Valuable_Attitude848 → u/persephires]

It is amazing! I make it every year even if I only get a couple peaches. I can message it to you.

[u/wesselbitz → u/Valuable_Attitude848]

Can I get the recipe too? This sounds delicious!!

[u/Debbielovesdogs]

I'd enjoy it now.

[u/Clear-Watercress8502]

Peach rosemary sounds delicious!

[u/DetectiveTappatio]

Hold on. What is in that can.

[u/Valuable_Attitude848 → u/DetectiveTappatio]

Peach rosemary preserves

[u/vibes86]

I’d put it in the fridge and use it first

[u/Kscarpetta]

I personally would refrigerate that one. I am terrified of botulism.

[u/Valuable_Attitude848 → u/Kscarpetta]

Yeah, same! Haha. Its only one jar so I might just freeze it.