Canning Jam Part 5: Flipping the Jar Over to Seal the Jam Method
Canning Jam Part 5: Flipping the Jar Over to Seal the Jam Method is used by many, but a disclaimer shows, this “bottled” method may not always be safe!
Disclaimer: New studies have shown this “bottled” method is not safe. Visit the canning experts for any questions you may have on inversion canning. To be safe, if you use this method, refridgerate and eat it right away!
BUT … this is my FAVORITE method of canning jams and jellys, and I’ve done it for years.
Last post, I shared our family’s favorite jam combination and recipe, using both strawberries and raspberries right from our garden.
How to ensure a good seal
This post I’m sharing how the method of “Flipping the Jar Over to Seal the Jam Method” works beautifully, effectively and quickly.*
Flipping the Jar Over to Seal the Jam Method
When you’ve completed the recipe and the jam is boiling for the last time, you’re now ready to fill the jars.
- The jars are steralized and kept hot in an oven at 170 – 175 degrees.
- The lids are kept in hot almost boiling water until I put them on the full jar.
- The product is poured into the jars while boiling hot. (I USED A FUNNEL)
- Very quickly the jar rims are wiped down with a hot cloth and the hot lids are put on along with the bands.
- Invert and allow the jars to sit in this position for 30-40 minutes.
- When the lid does not pop, or move up and down, then the jar is sealed.
The product is softer and easy to spread where as if it is processed it tends to set firmer. I also think the fruit tastes fresher–so good!
Disclaimer
I have never had a jar not seal and they are just as tight as if I water bath them. The key is to have hot jars, hot lids, and hot product. In 25 plus years of doing this I have never had a jar go bad or fruit spoil.
*Here’s a disclaimer: canning websites and books don’t recommend this method; they recommend you use a full hot-water bath for canning jam. I prefer this “bottled”method for jams and jellies only, to be eaten right away, exactly the way my Mother and Grandmother taught me.
Ball recommends against it for seal quality reasons. They say, “Do not invert, move or store jars while cooling, as this may cause seal failure.”
For any other type of canning (besides jams and jellies)–vegetables, pickles, tomato sauces, fruit, etc.–process exactly according to current food safety recommendations for canning.
Sealing tip
When I can (bottle) jams and jellies, if the lid doesn’t seal, refrigerate and eat as soon as possible. There will be nothing wrong with the food, so don’t throw it out, but it must be refrigerated and used soon.
Here’s our jam on a yummy breakfast treat … Hootenanny (recipe in my book.)
Thank you for joining me this week in my 5-Part Canning Jam series. It’s been really fun reading your comments. So many of you have very similar stories of learning to make jam the way I did!
If you missed …
Canning Jam Part 1: How to find you passion and get started
Canning Jam Part 2: Supplies you will need for canning
Canning Jam Part 3: Getting your family involved in canning
Canning Jam Part 4: Strawberry Raspberry Jam Recipe
Canning Jam Part 5: Using the “Flip-Over” Method to Seal the Jar
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Thank you for publishing this. Too much misinformation and unjustified scaremongering out there. This is a simple, safe and very effective method for jams & jellies.
Agreed. In 30 or more years I have never had a problem with the method. The very few that don’t seal are used immediately. Has never failed me.
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I made strawberry jam using a recipe that was included with the pectin and the way they said to do it was to wash the jars in warm water and rinse really good. Set them aside. Boil water and put the lids in it letting them sit till your ready. After u put the jam in the jar you put the lid and ring on and invert it for 5 minutes than turn it the right side up. Within a few hours all my jars had popped and sealed. I had 12 of them. They lasted over a year and was still good. Slightly different than what you said to do but it worked out good and I’ve never lost any jars. Just wanted to share. :)
Thanks for the detail and reasons. They were very helpful. We don’t have a canner and I had learned this method last year with my first attempt at making red currant jam at 6000 ft. I had done both the boiling water bath and the inversion. We just finished it. Today my husband was making peach jam from frozen peaches (ours) and he just used the inversion method, but fortunately everything was very hot. Even so, it will be refrigerated
I’ve done this for 30 years. Easy Peasy. I’ve done anything that I can boil. Chili, spaghetti sauce, veggie soup. It never fails. I leave mine upside down until the evening. They are cool and I check the seal when I turn over. Always sealed