I know I am interested in saving energy these days! And this post is about saving time and energy while making jam. I call it the “green way!”
Did you know that you can omit the water bath process when canning jams and jellies? You can rely directly on the heat from the boiling hot preserves to make a good seal! I like to think of it as “green canning,” as it saves a ton of heating energy because the water bath doesn’t have to be heated up.
I remember as a little girl, how my mom would make hot blackberry jam from the berries that we girls would pick, from near the creek that ran parallel to our property. Mom wouldn’t use a hot water bath like I’ve been doing the past few years. She’d take the hot jars right from the dishwasher, fill them up, put the sterilized lids and rings on the jars, then immediately flip the jars over and leave them sitting on the counter (upside down).
An hour or so later, I remember flipping the jars back over and either listening for a popping sound, or feeling the top of the lids to see if they had sealed.
This year I’ve been making fresh strawberry/raspberry jam using this method. I don’t know why I didn’t simplify my canning and use this method the past few years – because it works perfectly!
Here’s my easy “green” method:
• Run clean canning jars through the rinse cycle of the dishwasher (or fill with boiling water and set aside. Dry before use.)
• Boil the canning lids and rings - keeping hot until use.
• Fill hot, clean jars one at a time with jam, jelly, or preserves (I use a wide mouth funnel).
• Wipe the rim of the jar clean with a damp cloth.
• Place a hot lid onto the filled jar.
• Screw a ring onto the filled and lidded jar as tightly as you can.
• Flip the jars upside down so that the heat of the jam is in direct contact with the seal.
Allow the jars to cool slightly, and then turn them back to the upright position. If you can press down on the lid and it does not pop back up, the seal is good. Refrigerate any jars of jam that did not seal properly, or reheat and try the method again.
Always refrigerate after opening.
How about you – have you tried the “no bath” method?
If not, I hope you are inspired to give it a try it. And please let me know if it worked for you!
(This is the pectin that I have used this season for my jams. By far, my favorite! And if you ever have any CANNING QUESTIONS about processing times, hot water bath vs. a canner, or any other questions - google canning and you'll find everything you need on the WEB. )