One last post.
I decided the sweet potatoes had gone as far as they were going to go.
So I took them out and cleaned them in fresh water and cleaned the jar out.
I then made a solution of 50/50 vinegar to water and added enough sugar to make it real sweet.
9 fresh habanero peppers were cut in half and all of this was put back in the jar with one drop of red food coloring.
The solution was brought to a rolling boil and poured over the potatoes and peppers along with a few fresh cloves.
The jar was filled above the level of the head space rim to where it was halfway between it and the top.
The lid was put on and let to cool.
It took about ten minuets for it to seal.
Why did I do this?
Because if you look at the pickle jars from factory pickles the fill line is much higher and I know they dont hot water bath or pressure cook them.
At the most they will pasteurize them.
What this does is make the air inside the jar less so as the jar cools it has less trouble sealing and causes a tighter seal.
This just dawned on me today as I was looking at my jars and the Best Maid jars.
That fill mark on those ball jars are there for a reason, pressure canning, if you over fill them they will often blow out under the rim as they get hot in the canner.
Worth
These are already in the refrigerator.
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