Living the Creative Life with my Family and Keeping it Real Along the Way
Inversion Canning for Jams/Jellies
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.