Melba's Jammin' wrote:
> 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.

I think I'll stick with my BWB on jams and jellies, regardless of the
Certo instructions. Of course I don't use Certo anyway. B-)

George