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[Neko-chan]

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[moolie]

My Oma often sealed her jams with paraffin, but I've never heard of anyone using beeswax. According to current safety advice, sealing preserves with wax isn't recommended because one can't guarantee a proper seal (wax may shrink back as it cools, there may be tiny holes as bubbles in wax pop etc.) and mould may develop, spoiling your hard work.

I did find a couple of links that may help though:

http://www.honeyflowfarm.com/articles/beeswax.php

http://www.ehow.com/how_6499244_make-beeswax-dip-jars.html

 

[sufficientforme]

My elderly neighbor still uses wax and unfortunately both jars she gave me last year unsealed and molded. I would recommend not using it IMHO. I just smile and take the jars but I would not feed them to my family from past jars she has given me.

 

[Hattie the Hen]

I have used both paraffin & beeswax to seal jars of chutney, to stop them drying out. I lay a a disk of waxed paper(sold here in the UK for topping jam. Then I pour meted wax on top & make sure it seals to the glass. Then I top with a screw top. It keeps the chutney very moist & stops the vingar from attacking the metal lids. I have to warn people about it if I give them as gifts as it is not a common way of preserving here now. I also use wax for sealing up fruit preserved in alcohol, so there is no chance of evaporation. My grandmother taught me this way back in the 1940's & 50's & I have used it ever since.

Hattie