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.

See why it should be ME teaching the class next time?
--
-Barb, <www.jamlady.eboard.com> An update on 6/27/04.