How to prevent home-made apricot marmalade from going mouldy
I made a decent amount of apricot marmalade about a month or so ago and canned them in a clean and new containers and the lids appeared to be air-tight. A few days ago I opened one:
I did a Google search and decided to toss them away. How could I prevent it? I also read about it, some people suggested freezing that doesn't sound like the best solution to me. What's your suggestion?
Ratio of apricot to sugar was 2/1 and approximately half of the sugar I used was light brown sugar. I'm not entirely sure but it probably wasn't hot-packing.
Best Answer
There are two parts to the process of making jams, marmalades (and the like) shelf stable for extended periods:
The first part is the recipe - It must contain the correct combination of fruit, sugar, acid and pectin. (If the sugar ratio is not correct it may lead to mold or yeast growth.)
The second part is the canning - Using sanitized canning jars and lids, filling the jars to the recommended level (usually 1/4" from top) then processing in a boiling water canner for the recommended time for your altitude and checking the lids afterward to make sure they sealed properly.
In the case of your recipe, there was not enough sugar and no added acid. This probably would have kept for a while in the refrigerator, but not long term. Filling a jar and putting on an airtight lid does not make your jam shelf stable, there is still air in the jar along with microscopic microbes that can cause mold and illness. Proper canning will remove the air, creating a vacuum seal that can last for many years.
All that being said, I hope you are not discouraged by the above answer. Jam making and canning are not difficult, with a few proper tools and a good resource to learn the proper steps involved, you can be making all kinds of preserves that can last in your pantry for a year (or more).
To get started please check out this link National Center for Home Food Preservation - Apricot Jam. The website has tons of information on how to get started. Freshpreserving.com/canning-101 is also a good resource, but they do promote their own products.
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Quick Answer about "How to prevent home-made apricot marmalade from going mouldy"
Filling a jar and putting on an airtight lid does not make your jam shelf stable, there is still air in the jar along with microscopic microbes that can cause mold and illness. Proper canning will remove the air, creating a vacuum seal that can last for many years.How do you keep homemade marmalade from going mouldy?
'A great tip to stop food in jars from going mouldy once you open them is to store them upside down in the fridge. It seals them and stops them from going bad, which saves you time and money,' the mum \u2013 who runs page The Prepped Mama \u2013 wrote on Facebook.How do you keep homemade jam from getting fungus?
The best you can do is store them in the fridge where the low temperature will slow down the growth of mold. Of course, actually freezing them does work if you don't mind waiting while it thaws up again. Note that you can simply scoop the mold off, and eat the jam underneath unless it's begun fermenting.Why does my jam Keep go mouldy?
Fungal spoilage, particularly of soft fruit, occurs very rapidly under normal, conditions. The fruit is full of water and nutrients which microbes can use and and acidity levels are high so that the growth of fungi is favoured. Fruit can be preserved by making jam, by freezing or by drying.What is the shelf life of homemade marmalade?
Home-made jam should be stored in a cool, dry place away from direct light and used within 12 months of making. Once opened the jar should be stored in the refrigerator and used within one month.How to Make Homemade Apricot Jam - Apricot Jam Recipe - Heghineh Cooking Show
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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