Comments on: Canning Jam Part 5: Flipping the Jar Over to Seal the Jam Method

By: Sana

Sana — Mon, 19 Dec 2022 13:09:39 +0000

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.

By: Martha

Martha — Wed, 29 Jun 2022 17:58:22 +0000

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.

By: How Do You Seal A Mason Jar Lid? – Fallsgardencafe

How Do You Seal A Mason Jar Lid? – Fallsgardencafe — Sun, 20 Feb 2022 05:34:16 +0000

[…] 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. via […]

By: Charlene Vilvens

Charlene Vilvens — Wed, 29 Jul 2020 21:12:56 +0000

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. :)

By: Jill R

Jill R — Sat, 06 Jun 2020 21:46:26 +0000

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

By: Deb

Deb — Sun, 15 Sep 2019 14:59:47 +0000

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

By: maryann DeMuynck

maryann DeMuynck — Sat, 24 Aug 2019 21:01:52 +0000

We did this too when mom canned jams and jelly but we left our jars in a canner kettle (or any deep pot) in boiling water (it had a good roil to it). The lids would be in a slow boil pan and the jam like you said was boiling hot.

By: Val Lee

Val Lee — Fri, 05 Jul 2019 20:05:43 +0000

In reply to Kami Skelton. Hi Kami, Whenever this occurs, you can simply boil the jars and the jam will fall back to its rightful place. Take care, Val Lee

By: KwajKeith

KwajKeith — Wed, 01 May 2019 21:13:25 +0000

My wife used this method and I still do but only on jelly and jam. It works great. By the way, I’m a slow jelly eater and I have jelly as old as 7 years and it is still good.

By: Carrie

Carrie — Wed, 15 Aug 2018 03:49:14 +0000

In reply to nadia. I've used this inversion method several times making batches of raspberry jam. I usually get 6-8 average Ball jars, and store them in the pantry until I open them. Sometimes it takes a year to use them all, and I've never had any go bad.