"Melba's Jammin'" > wrote in message
...
> In article >, "Pennyaline"
> > wrote:
>
> > "Melba's Jammin'" wrote:
> >
> > <big snip>
> >
> > > The instructor did a demo of pepper jelly with a recipe using Certo
> > > liquid pectin. When we arrived in the classroom, she had half-pint
> > > jars lined up and filled with warm water and a small saucepan with
> > > lids in it on the stove over a low flame. Ninety minutes later,
> > > when she was ready to fill the jars (the recipe did NOT take that
> > > long to do, let me hasten to add; she spent an hour talking about
> > > other stuff before she got to cooking), she emptied the water from
> > > each and dried the inside with a dish towel. And she filled the
> > > jars and sealed them and used the inversion method because "this is
> > > what Certo recommends." She mentioned the USDA's recommended
> > > method for water bath processing but said that that's hot, takes
> > > more time, and this is easier.
> >
> > For real?? I don't know of any manufacturer of canning products that
> > actually *recommends* inversion. Everything I've read since parafin
> > went out of fashion states that the water bath is the only way to go
> > for jellies and jams that are going to be stored.
>
> Tell me what you think.
>
> From the Certo instruction leaflet:
> "Read these important tips before you start!"
> (Basic info snipped -- don't reduce sugar, pectin products are not
> interchangeable, don't double recipes, use correct measuring equipment,
> etc., etc.)
>
> Followed by directive to use SureJell for Lower sugar Recipes pectin in
> pink box for making spreads with less sugar.
>
> Followed by:
> "Note: While you can still use the USDA boiling water bath method of
> preparing jams and jellies, CERTO has eliminated the need for this step.
> Because jams and jellies are high acid foods, jar preparation can be
> made simpler by starting with clean jars and working through the recipe
> without delay. Contaminants in jars are destroyed when hot fruit
> mixtures are poured *immediately, jars covered and inverted. (When
> preserving *all other foods*, follow recommended USDA water bath or
> pressure-canning methods.
>
> If preparing jams or jellies for a contest or competition, be sure to
> check contest rules for jam and jelly processing. Some contests do not
> accept the inversion method."
>
> Their jar prep instructions advise: "Wash jars and screw bands in hot,
> soapy water; rinse with warm water. Pour boiling water over flat lids
> in saucepan off the heat. Let stand in hot water until ready to use."
>
> FWIW.
> --
> -Barb, <www.jamlady.eboard.com> An update on 6/27/04.


Well that is exactly what I did, the jam was still bubbling when I put it in
the clean jars and capped them with the lids left in a saucepan of hot
water. I ended up with jars that sealed properly, but moldy jam inside
them. It was low-sugar jam though. A full-sugar product might do better as
sugar helps to preserve things, but after the frustration of remaking my
jams, I'll be using my hot water bath for everything I preserve. It was
mortifying to have to call my kid's teachers and recommend the freshly made
jam we had just given them as a gift needed to be put in the fridge right
away. (it was only 2 days old but not WB processed).

Christine