I gave it a try and it worked! Nice and simple......just the way I like things! Thanks for the suggestion everybody!
I do have a question, they all sealed. I can see the indent on the lid and none are coming off when I test them. However I must not have tightened the lid tight on 2 because it appears some jam leaked out. Lid was indented, tight when I tried to lift it......are the jars still good or was the seal compromised?
I might be paranoid a bit so I'm sorry if this is a total newbie question but I really don't want to give anybody food poisoning!
I used the dish washer when I had one but it's been many years since that has happened so I keep them in the oven like you suggested. But I always make sure my edges of my jars after I fill them are wiped and clean before I put the lid on them and I keep my lids in a pan of water really hot on the stove until I use them. I've never had one not seal since I've been canning like this. I don't use a hot water bath for tomatoes or jams and jellies. I listen to the jars after I seal them when canning tomatoes. When the lid sucks down it makes a ping sound and I count the pings. That means their sealed. With jams and jellies I turn them upside down. My kids when they were small used to count the pings the lids made for me and tell me that my tomatoes were singing to me!
I didn't water bath either until I started reading and got scared. So I started doing some things in the baths. Glad to hear from all ya'll that don't, that makes me feel better. I have never done the turn it upside down thing that is interesting. My tomatoes I have never water bathed BUT this year I did tomato soup that called for butter and flour so I did put them in a water bath. For the new canners: I wash and rinse my jars in hot water then put them in a hot oven (295 or 300) til I'm ready to fill them. I have never had one not seal. The oven seems easier to me than keeping them in hot water like my mother did. I have heard you can use your dishwasher also but allas I don't have one.
I have done the no water bath as well, just remember for those of you that are new - jars and lids should be hot, ingredients should be hot and wipe the jars to make sure there are no little chunks of anything that will keep the lids from sealing. If everything is sterile and hot, you should have no problems with this technique. Isn't food wonderful?? And saving it for later - doesn't get much better!
No water bath? Wow, that method isn't in Canning For Dummies!
I'll have to give it a try, I'm all about making things easier. Thanks for the sharing your widsom everyone!
I bought some "Dinosaur Eggs" at the farmers market and thought they would make for a great plum jam. Thats on the To Do list tomorrow. The jam I made last weekend was Rhubarb jam, the recipe with pineapple and Jello. So good.
Wow Paula. I have never had one blow up on me. My parents never did the water bath. The mostly did tomato juice. If one didn't my sister was johnny on the spot to drink it right away lol. I am a water bather and mine have almost always sealed. I think have had only 3 that didn't.
I am also throwing in my vote for GEMINI-SKY. I don't water bath my jams, tomatoes or pickles. I did bath my tomatoes early on when my kids were little but I had 3 or 4 jars of tomatoes blow up on me. Good thing the kids & me weren't in the kitchen at the time!. I think I was still cleaning tomatoes for a year! I have had very few unseal over the years. Even pressure canning have had some unseal.
Paula (Illinois) Update: May 2009 Spark 3/13/07 SW: 167; 4/1/08 GOAL! 2010 - Lost goal...start over. 2016 - Lost motivation...Working toward a New Me! God Bless Our Veterans & God Bless Our Country!
I know folks who don't water bath can either, and on a few occasions when I've had more jars than would fit in my canner I've done the upside down thing and it has worked. i just can't bring myself to trust that I won't somehow not have the lid on tight enough and jam will flow throughout my kitchen. It might well be worth a try though, if it keeps the fruit from floating to the top...
Jeanette Madison, Wisconsin
current weight: 170.0
Fitness Minutes: (275) Posts: 69 8/18/11 12:40 P
I'm with Gemini-sky. I never hot water bath my jellies or jams or tomatoes. The jams and jellies I turn upside down the same way and with tomatoes, as they cool on the table the lid seals itself and if not, I would open it up and recan it. I can't say I've ever had a jar of tomatoes not seal though. I haven't been canning as long as Gemini-sky but long enough to know that this has worked for me for over 20 years and my mother in law does it the same way. Just wanted to throw in a vote of support to Gemini-sky!!
Well, I know you're not going to like me...BUT... I don't water bath jams at all...Been doing this for 45 years and haven't lost any yet. HOT Jars, HOT Jam...they Will Seal all by themselves. I turn them upside down for 5 to 10 minutes and then turn them upright. 2 reasons= 1. to kill any bacteria in the top air and 2. as it thickens, the fruit chunks don't all float to the top. I have jam from 2009 and they still are sealed. Try a few jars and see. PS. I don't water bath anything tomato either.
I've always just done 10 minutes for any size jam I've made and they've turned out fine. I think I began by following the instructions that came with Sure-Jel, and they indicated a 10 minute water bath. Great idea to use for gifts. People love getting homemade jam!
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