Canning Question - please help!
I am very new to canning and am looking to fellow 'hounds for guidance. I made a small batch of pepper jelly this evening and as I went to admire my handiwork, I noticed condensation on the inside of the sealed lids.
Please advise as to whether or not it is safe for storage, and what I may have done to cause this. I have previously made blueberry jam and creamsicle jelly and did not run into this issue.
I appreciate any insight from more canning savvy folks! :-)
Not enough information to offer a guess. Did you follow a recipe? If so, did you follow the processing directions to the letter? Water bath or pressure? How much headspace did you leave?
Condensation occurs when a gas containing water - like air - cools on a surface. I've never seen it in my canning experience: I'd be leary, since my first thought is that you did not heat the jars at high enough temperature to drive all the air out of them and thus may not have a good enough seal.