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!

Last post, I shared our family’s favorite jam combination and recipe, using both strawberries and raspberries right from our garden.

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

How to Flip and Seal the Jars
1. When you’ve completed the recipe and the jam is boiling for the last time, you’re now ready to fill the jars.
2. Using a funnel, ladle the jam into the jars.
3. Take a clean, hot towel and wipe the rim of the jar to remove any residue.
4. Place a sterile lid on the jar.
5. Place a ring around the lid/jar tightly.
6. Immediately flip the jar upside down.
7. Allow the jars to sit in this position for 30-40 minutes.
8. Flip the jar back over and put your finger in the middle. If it pops, the jar is not sealed. Flip the jar back over until it is sealed.
9. When the lid does not pop, or move up and down, then the jar is sealed.

*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

24 comments on “Canning Jam Part 5: Flipping the Jar Over to Seal the Jam Method”

  1. I have loved reading your canning posts. I just recently learned to can my first thing – salsa! A wonderful friend taught me and we are enjoying the fruits of our labor. It has definitely gotten me interested in canning.

  2. That method seems so easy. It inspires me to at least try making jam. Thanks for passing on the knowledge you gained from some obviously wonderful women.
    Have a great day Sandy!

  3. I must admit, I skimmed over your last canning post, because I’ve been depressed and missing canning all summer long. We’ve moved into a house with a ceramic stove, which I’ve been told it’s a big no-no to can on it. I’m going to have to try this method and get my canning fix before the summer is over!

  4. It’s been great reading your canning post….reminds me of my childhood. There’s nothing like seeing a row of canned fruits linned up on the counter in the kitchen….When I “can”, I like to leave them on the counter for a few days….just so I can look at them =)
    Thanks for sharing-
    Happy day

  5. Hi! Love your site. But I’m confused. You said:

    8. …..If it pops, the jar is not sealed…
    9. If the lid does not pop………then the jar is NOT sealed.

    So which is it? I really want to know because I want to do it this weekend!

    Thanks so much!

  6. I really wanted to make jam this summer but can’t find rhubarb anywhere! Sveta had seed to plant at her dacha, but they didn’t take. I may give your recipe a whirl!! :)

  7. Very useful – thank you for the tip

  8. Hi there,

    Your jam sounds delish! We just finished canning our own raspberry jam and do not waterbath can it either (for the same reasons you listed) but we find that you do not have to turn it upside down or push on it, and that some cans do seem to take longer then others. We tightly (but not too tightly) close the lid and wait!

    I’m new to your blog and really enjoying it :)


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  10. I was canning some strawberry jam today, and I ran out of room in my canner for the last jar. I remembered this post, and flipped the jar over. So far, so good! Just wanted to say I thought of this technique and it saved a jar of jam!

  11. I have been wanting to try canning for some time but did not have some one to show me how and I have been a little intimidated by it all. I took my girls berry picking this week and was inspired by your flip method to go for it! I want my kids to go up with a sweet memory and think fondly of times spent with mom canning and making jam together, something I wasn’t able to experience on my own. My girls love to see the beautiful cans cooling on the counter, knowing thoes are their berries in there! Thanks

  12. Can this method work for apple butter too?

  13. Does this work for other things? Say BBQ Sauce, Pesto, Balsamic Vinegarette


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  15. Hello, I seem to have a problem in that three of my jam jars solidified on the top of the jar befor being flipped and the jam did not come down. The jars are sealed but I put them in the fridge just in case. Is this normal? Are the jars really sealed or just seem to be? It should be safe to eat still right?

  16. This blog entry promotes an unsafe and outdated method of preserving. That’s great that it worked for your mom and your grandma, but we are armed with better information now.

    People will read this and think they can use the ‘flip’ method with other foods. It’s frustrating to stubble across blogs like yours that give people the wrong idea about food safety.

    • I’ve been canning jams using the flip method for over 30 years! It works great! I flip for 5 minutes and back. 

  17. Great article! I remember growing up and my grandparents made it a tradition to can everything from the garden that year. I remember them flipping the jars upside down too . I love canning !

  18. I need some help, I to use this method and all my jam is atuck to the top. I wouldn’t care usually but these are my wedding favors. Should I do like a 5 min water bath & see if that helps? I Really don’t want to re can them.

  19. Nice information. What a great opportunity to try out something you have been wondering about and can really use!!

  20. I kind of read this after the fact. I don’t know if what I did worked or not but I had boiled Jam poured directly into the jars while it was piping hot and put the lids on really tight. I did not flip them upside down though. I wasn’t exactly prepared for making jam it was a last-minute decision. They did seal themselves though. I heard them popping and the lids are really tight and don’t move now. None of the jars are all that big. Do you think they sealed okay? Or is it messed up because I did not turn them upside down? It is a blueberry jam and it has sufficient lemon juice and sugar in it. How long do you think they will last?

  21. My grandmother did the jar inversion method and never had an issue. She taught me and my jellies and seals were perfect.

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