u/Mother_Mach

So i made strawberry jam today. Its been about 5 hours since i pulled the jars out of the canner. One jar didnt get up to the right headspace so i let it cool on the counter then into the fridge.

The one in the fridge i opened the jar just now to check the set and the top was jelly hard but the inside was still just a hair loose. Like not runny but definitly started to fill in the the divit i made with the spoon slowly.

Is my batch toast? Do i toss it?

Edit: i mean toast as in its not shelf stable and my batch might need to live in the fridge.

Im new to canning, not sure how the set impacts it.

So i usually freeze my beef broth. I dont use a recipe. Just veggie scraps and roasted bones from the butcher slowcooked for 24 hours at a simmer.

Ive read that broth is really forgiving as far as recipes go when it comes to canning. Ive never pressure canned before but i have a presto canner. Ive read a few of the .edu pages on canning broth and i havent gotten a clear answer on if its one of those things you can truelly do without a recipe.

I plan to pressure can to a veg stock recommendations for time or the ball beef stock time, whatever is longer. Does that sound right to you experienced canners?

Edit: i did add some flake salt to the meat and water. Not sure if thats an issue.