Store jams and jellies in a cool, dry and dark place. When the canning jars have cooled down the screw bands are removed. Due to humidity they may rust during storage making them difficult to remove. The bands do not form the seal, the canning lids do. Remove the screw bands, wash, dry and store them until needed again. Check seals.
A canning jar is properly sealed if the lid is curved down or remains so when pressed. If it springs back and makes a clicking sound it is not properly sealed. Improperly sealed jars can be reprocessed within 24 hours using a new sterilized lid by boiling in them hot water for 5 minutes. If they are not remade, they should be refrigerated and used within 1 month.
Fresh unprocessed lid has a little curved up nipple in the middle.
Heat processed and properly sealed lid is curved down.
Label jars and date them. Store in a cool, dry, dark place, between 50° and 70° F. They should keep well for at least one year, although their flavor and quality begins to decrease in time.