Re-making as in "re-canning"? Re-canning previously canned foods is not recommended for safety reasons as well as for poor end product considerations. Jelly might be more safe than other things but I couldn't say.

I suppose you could divide the jars into smaller ones, don't process, and then mark as requires refrigeration.

Dave

Yes, re-canning is what I meant.

What "safety" reason would there be for strawberry jam? I have taken pints of strawberry freezer jam (stored in a -5F degree chest freezer not a variable temperature refrigerator's freezer), added lemon juice, recooked it, canned it in BWB as if a new batch of 1/2 pints. It made fewer jars after being cooked, but it has an intensified flavor, a little darker in color, but still wonderful with my organically grown berries. I don't see a problem with that method for jam and if you do LMK.

On the other hand - I decided to make the hot n' sweet and the rasp-choc jam in new batches using small containers instead of the normal 1/2 pints to fill the requests. Since I use frozen ingredients in both, and that the peppers and onions are low acid to begin with, I won't rock the boat there.

Thanks.
Nancy

There should not be any safety issues for the jelly if its recanned into smaller jars. Just start out with all the larger jars all emptied into a big pot that you plan to reduce the jar size to. I would add a little bit of citric acid or an acid blend. This will help improve safety as would a little more sugar. The jelly will soften a little once reheated, but be careful as it can 'break' the set if its heated too much or too fast. Once its 'broken' the set, the need of more pectin would have to be added, and possible scorching can occur. Reprocess in the canner for the same time as pints.

I think you have the right idea not to remake the chocolate/raspberry and hot n sweet, not sure about the quality for a second life for those
Personally I have never rebatched. The USDA does have procedures for rebatching jellies and jams, but that is usually reserved for soft jellies/jams or stiff jelly. Maybe that is why the freezer jam worked for you before, I never made freezer jam, but you don't cook it as long as canning do you?

Too bad you didn't freeze any of your strawberries whole, then you could use those. Many times I freeze fruits at their prime for processing later, or make pure juice and freeze till I have more time for processing.

Re-canning or re-batching, whichever you wish to call it, is approved within 24 hours of making or, as Lizzy said, USDA allows for frozen to canned re-batching. Beyond that 24 hour period, recanning isn't approved - comes up for discussion often here.

NCHFP lays out all the guidelines for safely reprocessing and it includes a total reprocessing/cooking from square one. The approved alternative is freezing or refrigerated storage and immediate use and these guidelines apply to all home canned foods.

Not only does possible contamination of the product become a concern but if contaminated, jelly can't be hard cooked as required without breaking the jel/set and then, as already said, you'd have to add more pectin and re-cook again.

So safety issues aside for a minute, at what point does all this re-processing become cost prohibitive? ;)

Dave

Personally I don't see any safety issue with a high-acid high-sugar product like a regular jam or jelly. Even if they weren't BWB they'd still be "safe." Maybe after a time on the shelf they'd develop mold, but that's about it. So I can't see that re-processing that kind of product presents a danger. It's not green beans or a salsa.

However, I might be concerned about quality issues with a re-cook, especially if I'm marketing a product and buyers are accustomed to a particular flavor/consistency profile.

But the costs would not be a concern. I expect customers would anticipate there would be a higher-per-ounce price for a smaller jar and that you would factor in the additional costs of re-processing.

Carol

Yeah, we never asked if the recipes mentioned were traditional high sugar/high acid recipes.
I just dumped a mixed berry low sugar jam that I think I opened 2 weeks ago, kept in the back of my refrig that runs 32 degrees. Has started to mold. I don't recall having mold on tradional high sugar jams as soon as that.

Next jar opened I am dating to see the open to start mold dates.

Low sugar are surely a different breed, jelly will set up hard faster and weep more it seems. The strawberry jam I asked about before on here cause I was told it was more like freezer jam when we opened one for competition tasted great but, I think we all decided on calling it "cloudy".

Here, most of my jellies are all low or no sugar, and I use the Pomona pectin. Because of the low/no sugar issue, I like to add some acid blend (tarteric, malic, and citric) to the jellies and jams. This raises the acid level considerably, as well as giving more 'character' to an otherwise mild tasting jam. With a higher acid level, they don't spoil of mold over that easily anymore. I have yet to see mold on any of my opened jars, and some are in the fridge for several months. The blend is what is also used in making wines from grapes, if the grapes are low in acidity. Elsewhere, I have posted a link for this. Fr a typical 5 cup batch, about half a teaspooon of acid blend will bring up its flavor. If you find it too sour, you can increase the sweetener too. Instead of sugar, I will use little honey, and/or a can of frozen juice concentrate that has not been diluted. Weeping for the Pomona pectin is not usual.

I think you would pass the cost-prohibitive line before you even started. Even the cost of another lid isn't worth 4 more ounces of jelly. At the fair, many folks show in 4-oz jars to save food, but many products just don't show well in such small quantities. Anything with lumps - jams, veggies of any kind, chutneys, etc. Clear jellies aren't bad, but if you're selling these, there isn't a margin for mold at all

Nice that you can enter 4oz jars there Linda. Not one fair I enter will allow anything smaller than 8oz traditional jars. I was bummed I couldn't enter one product because I had canned in 8oz and the category for that was pint.

If adding acidity to jams or jellies I have traditonally used bottled lemon juice. This year, however I used some 100% bottled Pomegrante juice in a few batches if I need to bring up the juice volume.
Noone I gave jams to said about any mold, but then again they came back for a refill in a week.
I used Dutch Jell, the Mennonites sell it bulk here.

Just popped open a strawberry jam and dated that jar.

The acid blend has no taste and can be bought from wine making supply stores. I posted a link elsewhere. Adding pomegranate juice is OK, but it does have a definate taste, especially because its pure juice. You may find that its taste doesn't go very well with some berry juices. A county fair jelly must be as clear as possible to pass the initial tests. Pomona can't give a clear result however. The Dutch Jel and lite Dutch Jel can be bought from the link below.
They also have sugarless angel food cake mix, but a you usually have get a 25 pound bag of that cake mix. The web site doesn't offer ordering on line, so you should call them.

I liked the Pomegranate with the Red Raspberry for jelly. Always have on hand during the jelly making season 100% white grape juice that doesn't alter flavors if you need more juice. Might try Pom with blueberries next.

Yup, jelly for competition or for use for me has to be clear, ( don't squeeze your bag). Only got a 3rd this year for the red raspberry in one competition, it's Ok, there are 3 of us that battle each year for that blue, Mary got it this year, me, the last 2 years, but I got her blue for the pickled display this year :-)

OOPS!! Forgot the link for the Dutch, and Dutch lite pectin!!

Here is a link that might be useful: Oak Hill Bulk Foods