MU Extension MU Extension       University of Missouri    ●    Columbia    ●    Kansas City       Rolla     ●    St. Louis

MissouriFamilies.org - Food Safety

 

Quick Answers

 

 

Why shouldn't I invert my jars of grape jelly for a few seconds like my recipe describes?


The method you describe is basically "open kettle" canning, as jelly is sealed in jars with no further heat processing. Inverting the jar is supposed to destroy mold or yeast that may have contaminated the product while the jars were being filled. However, this is not a sufficient heat treatment to kill yeast and mold or to prevent spoilage. Additionally many jars will not seal using this method, making them susceptible to contamination and spoilage.

 

In Missouri, it is recommended that all sweet spread, including jelly, be sealed with two-piece lids and be processed in a boiling-water canner for five minutes to prevent the growth of mold if you live below 1,000 feet. Above 1,000 feet, process for 10 minutes.
 

 

Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia

 

 

 

 

 

Last update: Tuesday, May 05, 2009

 

 


University of Missouri logo links to http://extension.missouri.edu

Site Administrator:
mofamweb@missouri.edu
Copyright  ADA  Equal Opportunity


MissouriFamilies is produced by the College of Human Environmental Sciences,
Extension Division, University of Missouri