I made jam last summer with the inversion method(not...

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Answer by Michelle
Submitted on 8/4/2005
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From Sure Jell site: "THE PROPER SEAL In most areas of the country, the inversion method for sealing jars protects adequately against mold. Contaminants which may cause spoilage are destroyed when hot fruit mixtures are immediately poured into the jars. The covered jars are inverted for 5 minutes to seal them. However, in very warm or humid climates and at high altitudes, sealing jars by the water bath method can provide additional protection. If preparing jams or jellies for a contest or competition, be sure to check rules for jam and jelly processing. Some contests do not accept the inversion method. INVERSION METHOD: Immediately after pouring hot fruit mixture into jars, cover and invert jars on their tops for 5 minutes. Turn upright. After jars are cool, check seals. (See below.) Let jars stand at room temperature 24 hours (or time indicated on recipe). WATER BATH METHOD (Recommended by the USDA): Place ..... "

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Question by dceecalred
Submitted on 12/8/2003
Related FAQ: Rec.Food.Preserving FAQ (v.7.08) Part1
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I made jam last summer with the inversion method(not processed by boiling). All jars were sealed properly when I put them away. Now some seals are not tight. Should I have tightened the ring more? Are they safe to give as gifts? Thanks Donna

Answer by Linda lou
Submitted on 12/13/2003
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Just turning the jars upside down and then setting back up will not create a true vacuum seal. The seal was a weak one by the inversion method. It is important to water bath all jams and jellies. You may get mold on the jelly by the inversion method. If you are going to go to the trouble of making jams and expense of ingredients, I would recommend water bath canning them and insure the safety of the product.

Answer by malka
Submitted on 8/19/2005
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I use nothing but the inversion method for jams and jellies. Be sure to leave them upsidedown for at least 5 minutes, and to fill the jars as fast as possible (even if some drools down the outside) so the jam is as hot as possible when the lids go on. You can clean it up after it is cool.

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