RE: [CH] Pepper Jelly

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Hi all.  I'm really hoping to hear an answer to Matt's question.  I'm going
to try canning for the first time this year and want to make sure I do it
correctly.  My mother has always canned salsa using the "turn upside down"
method and we've never had a problem.  However, I told a friend about this
and she freaked.

Lora



Note, too, that one recipe calls for processing for 5
minutes and the other calls for just filling the sterilized jars, capping
them, and turning them upside down to cool.  Any thoughts here?  By the way,
the "turn upside down" method is the one used by my parents -- I ate their
pepper jelly for 21 years and never got sick from it -- lucky?

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