Originally Posted by silentmeow
for 20 years have made jellies from our berries using the inversion method from the certo box. The jars are sterile and kept upside down in a 200F oven until I fill them. All the jars seal, I count the pops! Is this no longer a safe method? I guess I figured if the jars sealed they were ok. I sure hate to invest in canning equipment but I do want safe food. My jellies are usually given to friends through the holidays.
I hope your friends have good health insurance. Just like not wearing a seat belt. You may not get into an accident, but when you do....results are very serious.
The first thing I would do is apologize to my friends for putting them in possible harms way. You were providing them unsafe food that had not been "canned." The second thing I would do is purchase the canning equipment -- why would they have it if it were not required -- and third, I would purchase current copies of canning books like the Ball Blue Book.
With your method, called "open kettle", nothing is sterile as long as it is exposed to the air. Turning the jars upside down in the oven sounds good but serves no purpose. Is bacteria supposed to fall into the jars? Bacteria, especially the Botulism spore, is not eliminated by cooking or boiling in a pan and it exists in our daily environment. It's probably on your hands right now, but its totally harmless -until- it gets into a sealed jar. That not-so-necessary canning process is what is needed to destroy it.
"Canning" is fun and can be safe, but it demands respect.