I'll keep this in mind but there were just some parts of the canning jam that said if they didn't seal just upend them and try again. If fails then devour or fridge and eat in the next few days.
I would put the jar that didn't seal in the refrigerator and use it first. Most jam recipes I have made you water bath them, but I have made a few that you just invert and don't water bath them. As far as meat and non-acid vegetables goes the modern wisdom is pressure can. One of the main toxins is Botulism and it is not killed until around 245F, don't hold me to this temp, I would have to search out some of my books for the exact temperature. The max. temperature you can get out of a water bath is 212F at sea-level. Can up and feel free to message me and I will help as much as I can.
This sounds great. I need to restock the freezer with venison this fall. I've been wanting to can some beef stew for a while now but haven't gotten around to it. My MIL makes amazing stew and I'd like to put some up so we can grab and heat at any time.
Wife has made some strawberry freezer jam twice now, and both times it came out more like thick syrup. Never did set correctly. I bought some fresh strawberries yesterday and a case of jars so she can give it another shot.
H Call it a successful failure, more strawberries on your toast in the morning! The one freezer jam I do want to make is a blend of jam and then whole strawberries that were marinating in the sugar juice. The texture of that on buttered toast is amazing. Farmers market tomorrow so I'll hopefully get a case and try that route.
