Canning bath for jam?

[hjrowan]

If this needs to be moved to a more suitable forum, please feel free!

So I'd like to make some jam from the huge crop of raspberries we've had this year and possibly some canned tomatoes, beans etc. From the US books I've read and online it seems that these days you need to process the glass jars in a water bath after the jam has been put in and they've been sealed.

I'm British living in the States and some UK recipes I've seen (current, not old family recipes) don't ask for this extra step for jam (although they do for the "low acid" fruit and veg as in the US). Also, my family back home thought I was mental when I said I needed a canning bath to make jam - any thoughts on this discrepancy between nations?! I'm wondering if it's a cultural or generational thing but the jam-makers in my family aren't real old-timers or anything but they're still making jam the old-fashioned way I guess....

Does anyone out there not use a canner for jams? Obviously I would use a canner/pressure canner for low acid veg. I'd really appreciate any input/opinions.....

TIA

[Chicky2]

I always process mine in a boiling water bath.

[mother22boys]

I always water bath mine too- it doesn't take long with berries- maybe 5 minutes. I know the old school way is to use parrafin wax (if that's how it's spelled) then you don't need to water bath. You can also put the jars right in the fridge if you only plan on keeping them a month or so. And lots of people do "freezer jam" too.

BTW, I recommend Pamona's Pectin if you can get it. It sets with very little sugar.

[mamadelbosque]

I water bath mine. It only takes a few minutes in a pot of water, and cuts your already low risk of botulism down to practicly nothing.

[lmonter]

I always do a water bath for at least 15 minutes, sometimes 20 if I get distracted by something. I wash the jars and such really well and soak the rings/lids in hot water, but I let the water bath sterilize the jars and such (and get the jam all super hot and happy). But I'm lazy and can't handle 5+ pots on my 4-burner stove especially with kids underfoot.

I'm sure it's cultural to some degree, but I think more likely, it's a dislike of change. My neighbor has some relatives that just dump hot stuff in jars, screw on the lids real tight, and turn upside down. *sigh* Botulism scares the bejeebers out of me, so I wouldn't dare do that. I water bath can my fresh pressed apple cider, my grape juice (which is one of the things her relatives make but don't boil/seal with the water bath), etc. Sure, my grandma water bath canned her green beans for like 3 hours, but does that mean I'm going to can green beans like that? Heck no. I've got my pressure canner that's used quite a bit (stocks, beans, spaghetti sauce with meat, plain meats at some point here, etc.)

[PiesandAbrosmama]

I also do the water bath after process. I only use my big pot I don't have a big canner bath pot and it still works just fine!

[brogansmomma]

I don't for jam and have never had a bad batch. My mom never did either and I don't remember by grandma doing it either so maybe the "it worked for her" mentality is in play here?

[hjrowan]

Interesting! Thanks for your help guys - I think I'll water bath the majority but keep out a couple for for fridge (which will get used up quick round here). I guess if I'm going to do it "correctly" for the rest of my stuff I might as well for the jam!

Cheers

[potatofairy]

i don't for jam, it never lasts very long anyway!

[cristeen]

I never water bath jam, never have. That's the way I learned to do it from my grandmother. I hot pack, and invert the jars once full until they're cool and sealed. That works just fine for me.

[Owen'nZoe]

I either do a 10 minute water bath, or make freezer jam. My mom also used a water bath for jams, so I guess that is what I'm used to.