I am very new to canning and am looking to fellow 'hounds for guidance. I made a small batch of pepper jelly this evening and as I went to admire my handiwork, I noticed condensation on the inside of the sealed lids.
Please advise as to whether or not it is safe for storage, and what I may have done to cause this. I have previously made blueberry jam and creamsicle jelly and did not run into this issue.
I appreciate any insight from more canning savvy folks! :-)