Hi, I’d like to figure out how to can 24 1.5 oz ounce jars of blueberry jam for Christmas gifts. I’ve made jam before but always with my mom’s “inversion” method and in pint jars. My idea is to have two rows in the hot water canner with one metal canning rack and 12 1.5-oz jars in each row. I read that it’s important to have space between the jars so the water can circulate. Do you think this is a reasonable idea? Does that allow enough space for circulation? Is there enough water on top? Is it important for all the jars to be level, because if so I might need to line the racks with a finer mesh or something because the smaller jars like to tilt between the metal, and they’re so fiddle to place in the water.
I did a test run yesterday with a mix of 4 ounce jars and 1.5 ounce jars and ran into some snags. Some of the 1.5 ounce lids came off in the canner (probably not tight enough; I had been worried about over tightening) and it’s hard to manipulate the tiny jars with my jar lifter. I quickly realized there would not be space to do two rows of jars with having the larger 4 ounce jars in the bottom row (but I think it could still work with smaller jars only). Also I forgot to take 1 pound of the blueberries out of the fridge so I got less jam than in intended 🤦🏻♀️
This leads me to another question- what do you do if you have more jars than fit in a canner at once? Do you have to keep them warm until it’s their turn in the canner? If so, how?
by Earthgirl07
9 Comments
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You are probably only bathing them for 10-15 minutes, just do one rack twice.
Using these jars is not safe. Single piece canning lids like those are untested for home canning
Nice jars. Wondering which company makes the 2-piece tops (lids and rings) for 1.5 oz jars? Smallest canning jars I’ve ever seen are the 4oz.
The jars don’t have to be perfectly level in the canner. Many racks don’t make for level jars.
Must add – there is no such method as “inversion” for jams, jellies, pickles, or other food in jars that should be canned by an evidence-based safe method. Good to see you’re doing things safely now.
Use the 4oz ball jelly jars with two-piece lids. The jars you have pictured are not safe for home canning.
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Sorry, I don’t see a way to edit the original post, but I will stick with 4 oz jars in the future. I’ll put the handful of little jars that I made in the fridge and have them eaten right away. Thanks everyone for your advice.
Follow up question: after the processing time is complete, do jars get removed right away from the water bath?
Those look like commercial jars which are not reusable for canning, in part due to the thickness of the glass and likely lack of appropriate lids you can find to can with them.
Go with the 4oz. Safe to can and the recipients get more!