How do you use grapes?

[Hinotori]

That's the open kettle method. Mom did than when we were kids. Those lids followed directly after that jam. She poured, I wiped the lip, then she screwed them down. She does waterbath now because there is almost never a failure with it.

Old fashioned jam recipes are pretty much self preserving and don't actually need refrigerated if you use them them up in a week. They will last months in the fridge after opened. Paraffin was used to seal them and keep the mold off.

 

[WildBird]

There's never extra grapes here, but when there are bad ones the chickens get a snack!

 

[wyoDreamer]

My mom flipped everything over to cool. she have very few failed seals.

 

[flowerbug]

Don't flip. It causes false seals that release later. Sucks to waste all that work.

thanks for saying that as for me i've never once water bath canned jams/jellies and don't have spoilage problems. make sure your jars and lids are clean and put the top on with the lid when the jam is put in the jar, wipe the jar rim off with a clean cloth and seal it while the contents are hot and that is often enough to get a vaccuum seal to be established.

note this is with high enough acid items and things with plenty of sugar in them so spoiling would not normally be an issue anyways. if you are making low acid items and/or things that don't have other preservatives in them then my comments don't apply.

i never flip anything over, i want those lids as clean as possible. often when i open up any of the canned items i do here the lids look like they've not even been used other than the imprint in the sealing compound. many of them i can use again for freezer jam or other things where i'm not too worried about spoilage.

 

[Hinotori]

When I steam juice, I always put the left over skins and seeds out for the chickens. They do get tired of it after a few days.

 

[Lazy Gardener]

I use Pomona's Pectin for my jam/jelly. It is not dependent on sugar to set up, so you can use what ever sweetener you want to use, and use ONLY as much as you want to use. Jamming with Pomona's is just about as easy as making jello! But, b/c of the low sugar content, I HWB. And, open jars need to be refrigerated and used up within a couple weeks.

 

[R2elk]

I have heard that it is the new "rule" but I have never water bath canned any jam or jelly. You make the jelly, to the right temp etc...put it in the jars put lids & bands on, flip 'em over as you go, then turn them all back right side up after 5 min or so and let them cool and set up. The turning upside down heats and seals the lid to form the "vacuum" so it will seal and "pop" as they are supposed to.
He//, we used to put liquid paraffin on the tops of the jelly to seal them years ago...

That is how my mother did it and is how I still do it. Works fine.

Don't flip. It causes false seals that release later. Sucks to waste all that work.

I disagree. I have never had any of mine fail due to a false seal. I do the same with all my canned goods including the water bath canned ones.