Have you ever canned? or made jam? I never had until we moved to Oregon. I thought it was so hard to do and thought only super pioneer type people did these things.
It seemed that everyone I meet in Oregon canned or made jams or something. I wasn’t falling for it. It seemed too hard and intimidating. All that special equipment, boiling, huge pots, huge tongs….I didn’t get it…no thanks.
One day, my friend Cyndie was talking about canning or making jam. I probably said something like the paragraph above. She probably thought…this chick needs to chill out, but rather she calmly mentioned inversion canning to me. She went on to say how easy it was. I asked her to tell me more and was intrigued for sure.
I was intrigued enough to try it.
After a day of berry picking, it was time to give this inversion canning thing a try. I was a bit skeptical but was willing to try this version of canning over the traditional method of canning.
I followed the directions on the insert for the fruit pectin. It even mentioned the inversion canning method. Though in full disclosure, the same pectin when I buy it now has no mention of inversion canning. I don’t know if something happened that they don’t want it on there legally anymore or why it is not there. All I can tell you is that I have used this method of canning/preserving many times over the last 6 years and I have never had a problem. I have had 1 or 2 jars not seal, but that was because they weren’t completely full. They then just went straight to the fridge and were used first.
First, you will wash your jars and screw tops in hot soapy water.
Then you will prepare your fruit.
My main tip for you here is that you have to be super precise in your measurements for making jam. It says that all over the insert with directions in your fruit pectin.
My second tip is that if you have an 8 qt stock pot or smaller, do not double your recipe. You may think that it looks fine, but once you add all that sugar and it gets boiling. Oh boy, you will burn yourself and totally stress out that it is going to boil all over your kitchen… at least if you are like me. Maybe you are more calm at molten lava boiling sugar looking like it is about to boil over the side of your pot while it is popping(and permanently scarring you) and sizzling at you than I am. If you are, by all means double away, it will be so much faster!
Once you have done what you are supposed to for your recipe, fill your jars with the molten lava jam. My recipe says to fill them to 1/8″ of the top. Then simply invert your jars like those pictured above. Leave them that way for 5 minutes. Set a timer if you are like me and will either forget or think that 5 minutes is an eternity. After 5 minutes, turn them right side up again. Within 24 hours your jars will seal. Usually it happens within the first 10-30 minutes. Often you will hear the ‘pop’ sound when they seal. When you hear that sound, you can do a little happy dance!
You have now successfully entered the world of canning/preserving. The no fuss no muss version that to me feels so much less intimidating than the ‘traditional’ way.
Please see my follow up post to this: Inversion Canning: A Safety Discussion
Oh wow! You make this look so easy! Ive heard it was.. but dang.. Im going to have to try it!
Thanks for linking up last week! You were one of the most viewed links.. check it out tomorrow 🙂
Yes, I wrote a follow up post to address the safety issues. Feel free to read it.
Thanks for stopping by.
This type of canning is not safe and leads to spoiling. I would encourage you to try canning your jam next time in a waterbath canner. It really isn’t that much more time consuming and is so much safer.
No it’s not that they are not welcome and I won’t be deleting them. I don’t work that way. Unless someone wrote something offensive, I think everyone is entitled to their opinion.
I just disagree and disagree that inversion is not approved. That is not what I read. I also have a different opinion about Europe. I guess our differences are what make the world more interesting, right? 🙂
I know that many people like the idea of inversion canning b/c it is easy and they are intimidated by the BWB version. I did the follow up article to make sure people understood the fact that some people feel it isn’t safe. I also expressed my opinion about it. As you said we each need to form our own opinion and go with what we feel is safe.
Take care
Oh, I read it. Here is a good piece of information:
https://www.exploratorium.edu/cooking/icooks/10-02_article.html
“Microwave canning, open-kettle methods or hot-fill, oven canning, and steam canning are not considered safe. They do not create or maintain the temperatures needed to vent jars or destroy spoilage microorganisms.”
I’m glad you’ve never gotten sick, and I hope that continues to be the case. However, using old fashioned, unapproved methods is what does make people sick and turns them off canned foods. Water bath canning is easy, and can be done with a kettle you have already. When it only takes 10 minutes, why not just do it? I’d rather be safe than sorry. I won’t bother you anymore with my opinions, since they are not well received and since you are not open to them. Feel free to delete my comments if you’d like.
Happy canning!
Thanks for expressing your opinion, however you might want to read my follow up blog post discussing the safety of inversion canning.
While each person needs to decide what is best for them, this type of canning can lead to molds and spoilage that simply boiling for 10 minutes can avoid. It’s not an approved method because some of the pathogens and mold spores cannot be seen and are therefore ingested without you knowing. you can become very sick. As far as this being the way they can in Europe, you should also tell your readers that there are no safety guidelines as far as canning goes over there and they still can meats and vegetables in a water bath canner. The inversion method is no longer on boxes of pectin because it is NOT a safe method of preserving. Be very cautious.
Thanks for stopping by! I love your link party…I will be back. Thanks for hosting!
I wouldn’t recommend this type of preserving with tomatoes. You can read my post about inversion canning (May 21st). I think it is a good idea to use traditional canning with tomatoes. This type of canning is very easy. Thanks for stopping by!
It really is easy, but I would suggest that you read my post concerning safety (today’s post) before you try it….just to make sure you are comfortable. Thanks for stopping by!
This makes it looks so easy. Thanks! We are so glad you came to another week of our fun “Strut Your Stuff Saturday”. Please join us again! -The Sisters
I made applesauce for the first time last fall, it was easier than I thought it would be. You can’t beat homemade food!!
I totally agree. You know exactly what is in it and it usually more delicious! Thanks for stopping by!
Found your post on Serenity Now’s Weekend Bloggy Reading Party and I love to can, but had forgotten about the inverted jar technique. Thanks for sharing! Have a great weekend, Karin
I have always been the observer as my friend did the canning but this is something I might try. With Jane coming to live with us I think she will be my encourager to do this type of thing. I wonder how blueberries would work with this canning method.
This is not an approved canning method any longer in the US. You must boil jams for 10 minutes submerged in water after filling and sealing the jars.
I have never canned or made jam. But my mother and my grandmother did and I remember waiting to hear the popping sounds of the lids sealing. 🙂
Mmm! That looks yummy!!!
I haven’t canned much, and I’ve never heard of inversion canning. This is something I want to try!!!
I’d love it if you’d link this (and any other recipes/projects) with my first Super Link Party!
https://earning-my-cape.blogspot.com/2012/05/super-link-party-1.html
~Susie~
Enjoy your strawberry season! I love going strawberry picking and making jams. Thanks for stopping by!
Thanks for stopping by and commenting!
Jean! Thanks for stopping by and commenting…it was fun to see you on here! You and Jane should try it. I would say try it with any kind of fruit jam, jelly or syrup. I have read that it would be best to do things like salsa and tomato based things the other way to make sure you don’t have any bacteria.
I did some research on this and while it is not recommended by the USDA. It is still commonly used in Europe and most people feel that it is safe with Jams and Jellies. Other things it is safer to us the boiling method. Of course, you need to do what you feel comfortable with, so please do that.
Yes, that is the best noise! I do a little happy dance! Thanks for stopping by!
I’ve been wanting to try canning for awhile (I want to do my own tomatoes since we use a lot of them for soups and stews in the fall and winter). You made it seem so easy
New follower from the blog hop
https://lifeexperienceneeded.blogspot.ca/
Oh wow! Thanks for letting me know. Thanks for the great link party you host as well!
Thanks so much for sharing at The DIY Dreamer… From Dream To Reality!
I’m looking forward to seeing what you link up this evening!
YUMMY!!! Strawberry season is coming in June here in Quebec.. I can’t wait!!!
I sure hope you’re planning on sharing this at The DIY Dreamer.. From Dream To Reality 🙂
So, I really want to try this! And you make it look so easy! Thanks for sharing at Must Try Monday.
The Food Venture Center in Vermont recommends inversion canning for my chili, but you have to get the recipe up to a temperature of 205 and make sure the pH balance is at or below 4.2 which is required by Cornell University.
Thanks for the information. I appreciate it. I guess it is not all cut and dry when it comes to recommendations on inversion canning and what can and can’t use this method.
KC
Hi there 🙂 I know this is a old post, so I am jumping on late. Thank you for all the tips and advice! My Mom has been making jelly like this for years and I came across your blog when I went looking for new recipes. Like life is with kids, I made my jelly and forgot to turn them back over (I didn’t start the timer) until about a hour later! Now all my jelly is holding on to lid and there is a nice gap between the jelly and the bottom of the jar. I swear I end up messing everything at least once haha! Do you have any tips for this? Or should I just tie a pretty ribbon around the bottom. They all seem to have sealed. Thanks!
I don’t think I have ever had that happen, and I know because of the holidays I’m super slow to respond to you, but would probably turn them over and see if the Jelly ends up slipping to the bottom of the jar. If not, I’d probably tie them up(at the top) and give them out anyway because of how much time and cost goes into making jelly. My friends and I could laugh over how it looks. What did you end up doing?
Hi 🙂 Thanks for the response and no worries on it being after the holidays, it was risky asking with everything going on, but figured it was worth the try! The jelly never dropped, and I actually did what you said, and just put on my tag and told everyone to stir it up before they ate it. I haven’t heard any complaints, so it was my unique contribution to the homemade gifts this year. Thanks again!
Glad you figured it out and that no one has complained. Just added to the fun of the gift that it had a story to go along with it! 🙂
I have wondered why most recipes say to do the water bath method also. I have always done the inverted jar method with jam and have never had a problem. If I was to get a jar out and the lid wasn’t sealed, I wouldn’t eat it. I do the water bath when I pickle peppers or make cowboy candy. The water bath method does intimidate me so I guess I need to get over it!
🙂 So glad there are others out there who feel this method is safe.