Any Jam Makers Out There This Morning?

 I'm making Strawberry Jam (the last of the season's berries) and need to know if anyone uses the Inversion method for their jam?  Is it safe?  Does if effect the set of the Jam?  Any help and tips are welcome.

Linda 

mom_gray47_MI:

Inversion method for their jam? 

LInda I'm going to have to look that up, I'm not sure what that is.

I'll be making jam this morning too!  I make freezer jam though.

A quick search brings me this....

Are there other methods of sealing jars?

Some other methods of sealing jars call for inverting a closed, filled jar of hot product for anywhere from thirty seconds to one hour. (Inverting is turning the filled jar upside down on its lid.) While this inversion process can be successful in producing a sealed jar, it works best with very hot product. Individual variation in practicing this process or unexpected interruptions can result in delays between filling jars, getting lids screwed on, and inverting the jars. If the product cools down too much, the temperature of the product can become low enough to no longer be effective in sealing jars or preventing spoilage.

When the inversion process does work, the vacuum seals of filled jars still tend to be weaker than those produced by a short boiling water canning process. A weak seal is more likely to fail during storage. In addition, the headspace of the jar may retain enough oxygen to allow some mold growth if airborne molds contaminated the surface of the product as the jar was filled and closed. More complete removal of oxygen from the headspace also offers some longer protection from undesirable color and flavor changes with some types of fruit products.

The canning process is therefore a more foolproof method of making jams and jellies that will not spoil. In addition, although no cases of burning have been reported in the news media, experience has shown that some people will experience leaking of the hot product from the jar when it is turned over if the lid wasn't put on just right. If hot enough, someone could get burned. Even if it doesn�t cause burns, leaking means product is lost.

I don't think I'd risk my hard work.

I just finished two batches of freezer jam, and it looked great.   Now want to try the Less Sugar Cooked jam recipe from Sure-Jell.    The inversion method is trying the jars upside down to seal, instead of putting them in a boiling water bath.    Need to know if anyone has used this method, and if it is safe (it sounds much easier)    Thanks for any help you can give me.

Linda 

I would still run them through a waterbath, better to be safe then sorry.

Linda- I have always used the inversion method with my jams.  I DO put my jars in a warm oven, and simmer (don't boil!) my lids in a pot of water.  Then I fill the jars, lid, and turn upside down on the counter.  5-10 minutes later I turn rightside up and wait for the seal to pop.  I have been making my jams for 20 years this way and never had a problem.  (I also have never noticed a difference in the set of the jam from when my mom would waterbath...)

NOTE: I also use our jams usually before the next year's fruit is ready again- so cannot recommend whether this would work for longer periods of time.  Just to be clear! 

 Ellie

 Most saylet them cool before turning, do you recomend turning after 10 minutes or should I wait until cool?  I didn't keep my jars in the oven, but did keep the lids simmering.

I tryed this method because my mother has misplaced my canner that I use to do the waterbath method.    And NOWAY will I have enough jam to last until next July, It all gets eaten up right away.

 Will let you know how they turn out.

Thanks Ellie for your help, and to Bob too

The reason you process after filling the jars is to kill off any airborne bacteria or mold that might be present.  If you just invert them it's not processing and while you can get them to seal, you won't get as good a seal and you have a better chance of spoilage.  After all the work and expense I always process mine.