Have you ever been asked why a jam or jelly needs to be processed to store on the shelf? Has someone said, "Well, I always invert my jars. What's wrong with tha?" or "My Grandma use to just pour the jelly into jars and slap lids on 'em and that's what I do! Why not?" Were you able to give them good reasons why they need to process their jams or jellies?
This post direct from our recommended resource: the NCHFP (aka the National Center for Home Food Preservation, hosted by the University of Georgia), is a nice explanation on why it is recommended to process jams and jellies.
Also nice to note is that food safety, while a big reason, is not the only reason to process. So take a gander and let me know what you think!
Why do you recommend processing jams and jellies?
