[Sca-cooks] 'Tis the Season (for produce, not sillies)

[Huette von Ahrens]

I have always had paraffin seal.  I have never had a mold problem.  Ever.  Just the
other day, I found some old jam that my mother and I made dated 1998.  The seal was still
tight on the paraffin.  I even opened it up and tasted it.  It tasted just as good
as all the others did that we used closer to the date we made it.  Now that it is
opened, it will stay in the fridge until it is used up.  But the paraffin seal was
still tight, until I slit it open with a knife.

Huette

--- Dan Brewer <danqualman at gmail.com> wrote:

> I don't know because the jam never lasted season to season.  But I would not
> do paraffin as it never really seals.  It always has a small ring of mold on
> it.  The sealing lids cost a little and give me peace of mind .
> Dan in Auburn
> 
> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org
> [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of grizly
> Sent: Thursday, August 03, 2006 8:35 PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] 'Tis the Season (for produce, not sillies)
> 
> 
> 
> -----Original Message-----
> Sliced lemon is a great idea.  I have made fig jam, but stopped because it
> reminded me
> too much of Fig Newtons.  Not my favorite of cookies.  But lemon would add a
> zing and
> cut the sweetness.  Thank you!
> 
> By the way, I never can my jams.  I put them in sterilized jars and seal
> them shut with
> a thick layer of melted parafin.
> 
> Huette> > > > > >
> 
> 
> What's your shelf life for the wax-sealed ones?  I remeber my grandmother
> did the same with her plum jellies.
> 
> niccolo difrancesco
> 
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