After sharing my views RE: the water canning process for jams and jellies versus the invert method, I wrote to Kraft, the maker of the product called Certo, that I use when making jams and jellies, to get their professional point of view and below is their reply. Although currently they note recommending the water bath method, the invert method that they recommended years past must also still be an acceptable alternative, for they have included those instructions as well. Based on their response, I still believe, if done correctly, as their instructions so state and in sanitary conditions, this is a safe alternative for canning jams and jellies. If it wasn't and there was a chance that someome could become gravely ill or die as the result of using the invert method, I am sure that Kraft would have made it a point to clearly say so, rather than provide me the 'correct' instructions on how to properly use the invert method succesfully. One of the main things to remember with using this method is that you must fill the sterilized jars with the boiling hot jam or jelly 'immediately.' You don't stop to answer the phone, the door or do anything else until the jars are filled and sealed and inverted. Karen Sue
Subject:Re: Your Comment/Question Case ID: 20831216Date:8/9/2010 11:58:01 A.M. Pacific Daylight TimeFrom:Onlineteam2@casupport.com
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and letting me know of your request.
The Kraft Kitchens Recommends the Water Bath Method as it's what we've developed and tested.
Wash jars (Keep jars hot in 200F oven or leave in hot water); Sterilize in boiling water 10 minutes
Bring pot of water containing lids and bands to a boil and then turn off heat
Fill hot, sterilized jars to 1/8 inch of top with mixture
It's important to work quickly to fill jars
Wipe jar rims and threads, cover quickly with lids and screw bands tightly
Invert jars for 5 minutes, then turn upright
After 1 hour, check seals; store in cool dry place
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Associate Director, Consumer Relations