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.

  1. The jars are steralized and kept hot in an oven at 170 – 175 degrees.
  2. The lids are kept in hot almost boiling water until I put them on the full jar.
  3. The product is poured into the jars while boiling hot. (I USED A FUNNEL)
  4. Very quickly the jar rims are wiped down with a hot cloth and the hot lids are put on along with the bands.
  5. Invert  and allow the jars to sit in this position for 30-40 minutes.
  6. 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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