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These are lids from freshly open jars of home canned pickles. Is this mold I'm seeing?
(sh.itjust.works)
If so, I’m assuming they would not be safe to eat, correct?
this post was submitted on 26 Oct 2025
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I make a lot of jam and am very careful to sterilise the jars beforehand - wash thoroughly, heat in the oven, dry with clean cloth. Lids with that seal strip are trickier, so after washing and drying, I line them up, pour white vinegar into each, and leave them half an hour. Dry off with paper towels. That way I never get mould on the seal.
I'm guessing you didn't do any of that? The pickles are possibly all right, but... it's a risk I wouldn't take. And I'm still getting through a batch of spicy plum sauce I made in 2015! Never had any mould on it.
I didn’t, make them. I bought them at my usual Amish farm stand. I would like to make my own next season though.
Also please provide the recipe for the spicy plum sauce!
Ah yes, I should have read all the comments.
https://edmondscooking.co.nz/recipes/sauces-and-chuteny/plum-sauce/
It says to wait at least two weeks before using, but I find it gets even better after a couple of years! Especially delicious on sausages.