This all stems from improper sealing of your jars. NEVER try to re-use the caps! Rings may be re-used - NOT THE CAPS! And if you have any tiny chips in the mouth of your jars - same thing. Anytime there is a faulty seal on a jar - air and mold seeps in causing the darkening of your foods and mold to grow.
Note: make sure you measure your sugar properly when making jams/jellies - too little sugar will cause fermentation as well.
Store all canned goods in a cool, dry place - stored too long and stored too warm will cloud it.
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