Inversion Method Boosts Jam and Jelly Preservation
A 1950s style guide explains inversion as a faster safer alternative to water baths and paraffin seals for jam and jelly. After filling jars with hot jam or jelly the jars are inverted for five minutes to heat the lid surface, reducing mold risk.
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General Foods
Preserved Jam Recipes From Mixed Fruit Varieties
Readable cooking notes describe making strawberry banana raspberry peach pear and other fruit jams. Steps cover crushing fruit measuring portions cooking to a rolling boil, adding pectin and sugar, sterilizing jars, sealing, and cooling with yields ranging from five to ten eight fluid ounce containers.
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