Peach Jar Disaster: What You're NOT Being Told About That Leak - OpenSIPS Trunking Solutions

When canning food, you'll occasionally get a jar, or a batch of jars, that fail to seal after processing. Read also: This Simple Trick Stops Sour Noodle Leaks—Guaranteed!

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. Read also: 5 Things You Didn't Know About This Knoxville Craigslist Find

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. Read also: Myaci: The Future You Decide – But Are You Making The Right Choice?

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. Read also: OMG! Urfavbellabbys New Video Is Hilarious – And It's Already Viral!

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.

This creates a situation in which you are more prone to have liquid loss.

For this recipe youre only using 1 pit per cup of tea.

Theres just no need to worry about the cyanide issue.

So really, dont throw those peach pits away.

Dry the pits in your oven at 200 degrees for an hour and then store them in a tightly closed glass jar.

This method allows you to enjoy peach tea throughout the winter.