Mold growth in foods can alter the pH of the food. In home canned products, this could mean that the high acid products could become low acid and therefore run the risk of botulism or other bacterial spoilage. Thus, any home canned products that show signs of mold growth should be discarded. Soak jars for several hours in a solution containing 1 cup vinegar and 1 gallon of water. Salt is used for flavor only and is not necessary to prevent spoilage.
Sugar is added to improve flavor, help stabilize color, and retain the shape of the fruit.
It is not added as a preservative. Recommended processing methods must be used to assure safety. Some vegetables can be packed raw or cold into jars before being processed in the pressure canner. Check recommendations for each vegetable. Corn, peas and lima beans are starchy and expand during processing.