← Jam and Jelly Without a Water Bath
No water bath required.
My husband and I have made jams and jellies by the invert method for sealing and have never had any problems…for 30 years. I can count on one hand the number of seals that didn’t pop (seal) and those went into the refrigerator to be consumed in the next few days or weeks. I will continue to do it this way, as the water bath takes up time, adds unwanted heat/humidity to the kitchen and is more work. Gotta go…making strawberry jam as I write this. Kathleen (& Chuck) Hines, Cincinnati, Ohio 5/31/2017
I’m with you, Kathleen – got way too much other stuff to do to spend time with a water bath!
Your email address will not be published. Required fields are marked *
Notify me of followup comments via e-mail
Save my name, email, and website in this browser for the next time I comment.