Went
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Wax for JamJust made a batch of orange jam - the sweetest oranges I have had for a long time. Tried using paraffin wax as a sealant this time as it is very cheap here and re-usable (to a point). Anyone any experience of using wax - personally I find the waxed discs pretty much useless given we have a wide range of pre-used jars.
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gil
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I've never used wax as a sealant. Always screwtop jars that provide a heat seal.
Paraffin wax sounds..... interesting. Any specific kind ? As a layer on top of the jam ?
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gz
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Re: Wax for Jam | Ian33568 wrote: | | Just made a batch of orange jam - the sweetest oranges I have had for a long time. Tried using paraffin wax as a sealant this time as it is very cheap here and re-usable (to a point). Anyone any experience of using wax - personally I find the waxed discs pretty much useless given we have a wide range of pre-used jars. |
I would never use paraffin wax direct on food. Use the waxed discs first. The paraffin wax I get from Boots could be a 'food grade'?
I use small thin plastic box with a lid and put it in a bowl of hot water beforehand. 1.wax disc on hot preserve 2. leave to stiffen a little 3.pour a little melted wax over and run it around gently 4.wipe jar neck 5. add lid. OR When preserve or cordial is lidded and cold, paint the wax around the lid/jar meeting point or dip the bottle top in.
Hope that helps 
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Went
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| gil wrote: | I've never used wax as a sealant. Always screwtop jars that provide a heat seal.
Paraffin wax sounds..... interesting. Any specific kind ? As a layer on top of the jam ? |
It is food grade paraffin wax that is sold especially for preserving - we fill the jar to the neck and then add a small layer of wax to seal the contents - it sets immediately and forms an air tight seal - there are some articles suggesting that it is out of favour as it can crack and/or shrink - but it is used extensively here amongst the rural communities and doesn't seem to cause problems. We normally 'bain marie' (spelling?) but trying this method and will see how well it works over time - we never keep things longer than a year anyhow - it always gets eaten first.
| gz wrote: |
I would never use paraffin wax direct on food. Use the waxed discs first. The paraffin wax I get from Boots could be a 'food grade'?
I use small thin plastic box with a lid and put it in a bowl of hot water beforehand. 1.wax disc on hot preserve 2. leave to stiffen a little 3.pour a little melted wax over and run it around gently 4.wipe jar neck 5. add lid. OR When preserve or cordial is lidded and cold, paint the wax around the lid/jar meeting point or dip the bottle top in.
Hope that helps |
The combination of the two i.e. wax discs and wax sounds a possible option - thanks
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James
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Like gil, we use screw top jars hot sealed.
Wash jars in soapy water, rinse in clean water, put in oven(150c) to dry. Boil lids for at least 10 minutes. Pore boiling jam into hot jars and screw on lids immediately. I've stored jam for 5 years like this with no problems.
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judith
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When you use paraffin wax, do you use a lid as well? If not, what happens when you break the seal? Are you not left with an unsealed jar while you are eating the preserve?
I can see it being fine for something that you open and eat all up at once, but it wouldn't work for me for jams and stuff that take weeks to eat.
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Silas
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The idea of a waxed disc is that you put it on the hot jam, some of the wax melts and seals the jar. Always worked fine for me and I always used secondhand jars.
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judith
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I understand how it works, I just don't see how you keep the bugs out once you have opened the jar.
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Silas
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You put the lid on.
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judith
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Then why didn't you say so when I asked? 
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Silas
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I like to play hard to get.
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judith
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Big tease!
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gz
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wax seals | judith wrote: | When you use paraffin wax, do you use a lid as well? If not, what happens when you break the seal? Are you not left with an unsealed jar while you are eating the preserve?
I can see it being fine for something that you open and eat all up at once, but it wouldn't work for me for jams and stuff that take weeks to eat. |
definitely use a lid. Always use wax on wax disc with chutneys, saves them drying out
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gz
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wax on preserves | judith wrote: | | I understand how it works, I just don't see how you keep the bugs out once you have opened the jar. |
Is that being rude about the family?!
Once opened here, never gets time to go off!!
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