Knowing the steps for Water Bath Canning is important if you want shelf-stable jam or jelly that you can store for up to one year at room temperature.
If you don’t want to process your jam or jelly in a water bath canner and you have freezer space available, you can freeze jam for long-term storage. Leave 1/2″ of headspace in your freezer-safe containers and freeze filled containers when jam is cool. Defrost before eating. Best eaten within 1 year of freezing.
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Posted in: 6. Questions About Jam-Making Equipment and Water Bath Canning