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...
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!
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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 :)
Warmly,
Vanessa
Very useful – thank you for the tip
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!! :)
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!
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
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!
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!
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.