Mama Mangia
Super Moderator
Glad you enjoyed them!
And thank you for the recipes - I can tell they are old - especially calling for paraffin!
And thank you for the recipes - I can tell they are old - especially calling for paraffin!
Cooking Forum
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Tomatoes
- Thread starter spiceplace
- Start date
My Mom used the wax to top her strawberry preserves
thus I use it today. Mold from jams and jellies are believed to contribute to stomach cancer so hopefully a tight seal of wax will prevent that or at least some of it.
I have freezer strawberry jam from berries my DH picked this year but still like my Mom's old method of doing it also
thus I use it today. Mold from jams and jellies are believed to contribute to stomach cancer so hopefully a tight seal of wax will prevent that or at least some of it.
I have freezer strawberry jam from berries my DH picked this year but still like my Mom's old method of doing it also
chubbyalaskagriz
New member
MsMai and mama,
As kids- my l'il brother and I used to fight over who would get the disc of parafine so that we could lick the sweet jelly off the underside of it! My fav was always Gramma's sour-grape!
As kids- my l'il brother and I used to fight over who would get the disc of parafine so that we could lick the sweet jelly off the underside of it! My fav was always Gramma's sour-grape!
K
KYHeirloomer
Guest
FWIW, USDA recommends against the use of wax sealing. All the rest of the world continues to practice it.
Why's the USDA against it? Because of a potential loss of seal integrity. Most people will not take the time to do it right, you see.
However, the spoilage mechanism in sugar preserves is mold. Unlike bacterial toxins, mold is highly visible. So if the food is spoiled you know it.
Personal decision point: Many people merely scrape off any mold they see and eat the rest. However, the "roots" are invisible, and could go way down in the jam or whatever, and toxins could be building up. You pays your money and takes your chances.
Here is the correct way to effect a wax seal:
1. Fill hot, sterilized jars with the hot spread, leaving 1/2 inch headspace.
2. While contents are still hot, carefully pour a 1/8th inch layer of melted paraffin. Using a needle or something similar (traditionally hatpins were used) puncture any air bubbles which appear.
3. When first layer sets up, pour in a second 1/8th inch layer of melted wax, again puncturing any airbubbles.
4. Let sealed jars sit, without moving, for at least 24 hours.
5. Move to pantry or other storage area. Do not tilt the jars while moving them, as this could cause the wax/glass seal to fail.
Compare all of this to the more modern approach, which is to process in a boiling water bath for 5 minutes.
Putting food safety issues aside, you can see how the scales balance in favor of the water bath. On one side, a dangerous, time consuming, difficult chore. On the other a simple job.
Why's the USDA against it? Because of a potential loss of seal integrity. Most people will not take the time to do it right, you see.
However, the spoilage mechanism in sugar preserves is mold. Unlike bacterial toxins, mold is highly visible. So if the food is spoiled you know it.
Personal decision point: Many people merely scrape off any mold they see and eat the rest. However, the "roots" are invisible, and could go way down in the jam or whatever, and toxins could be building up. You pays your money and takes your chances.
Here is the correct way to effect a wax seal:
1. Fill hot, sterilized jars with the hot spread, leaving 1/2 inch headspace.
2. While contents are still hot, carefully pour a 1/8th inch layer of melted paraffin. Using a needle or something similar (traditionally hatpins were used) puncture any air bubbles which appear.
3. When first layer sets up, pour in a second 1/8th inch layer of melted wax, again puncturing any airbubbles.
4. Let sealed jars sit, without moving, for at least 24 hours.
5. Move to pantry or other storage area. Do not tilt the jars while moving them, as this could cause the wax/glass seal to fail.
Compare all of this to the more modern approach, which is to process in a boiling water bath for 5 minutes.
Putting food safety issues aside, you can see how the scales balance in favor of the water bath. On one side, a dangerous, time consuming, difficult chore. On the other a simple job.
I appreciate you input regarding the mold. I lift the jar of hot preserves that is
topped with the was and gently tap it on the countertop to remove any bubbles from the wax. Will retain your information for the next time I make it. In fact, I have several of my grandmother's old hat pins. Might just sterilize one and go to work on that wax.
Chubbs, we fought over that piece of wax also with all of us saying, "my turn, my turn, my turn". LOL
topped with the was and gently tap it on the countertop to remove any bubbles from the wax. Will retain your information for the next time I make it. In fact, I have several of my grandmother's old hat pins. Might just sterilize one and go to work on that wax.
Chubbs, we fought over that piece of wax also with all of us saying, "my turn, my turn, my turn". LOL
Mama Mangia
Super Moderator
The last time paraffin was used on my grape jelly was in 7th grade cooking class.
That was the USDA way of doing it back then.
That was the USDA way of doing it back then.
K
KYHeirloomer
Guest
Absolutely Mama. But the USDA changes, supposedly in the light of new research findings.
As you know, I don't automatically buy into that, and, in fact, know better.
But this is one of those times that I go along with the "new" methods. Is it a food safety issue? Not for me. With sugar spreads, if there's any mold I just toss it. End of problem.
But given the ease of a five-minute bwb, versus the danger and complexity of using wax, I'll go with the canning kettle every time.
As you know, I don't automatically buy into that, and, in fact, know better.
But this is one of those times that I go along with the "new" methods. Is it a food safety issue? Not for me. With sugar spreads, if there's any mold I just toss it. End of problem.
But given the ease of a five-minute bwb, versus the danger and complexity of using wax, I'll go with the canning kettle every time.
Mama Mangia
Super Moderator
yes - I know the USDA changes -
I don't give anything a chance to get mold - out it goes - and another thing I don't believe in is some of these expiration dates on food - just because it says it will last until such a date - doesn't mean that once it is opened it will
I don't give anything a chance to get mold - out it goes - and another thing I don't believe in is some of these expiration dates on food - just because it says it will last until such a date - doesn't mean that once it is opened it will
M
Mapiva
Guest
I love this time of year when tomatoes are so delicious and inexpensive. So glad the whole tomato scare of the summer is over.
I love making a big roasting pan of stuffed tomatoes and peppers.... and eggplants... and zuccs... and onions... and potatoes.... Just made it last weekend and we had enough to last us the whole week.
I love making a big roasting pan of stuffed tomatoes and peppers.... and eggplants... and zuccs... and onions... and potatoes.... Just made it last weekend and we had enough to last us the whole week.