The habit of turning jars upside down after sealing is passed from generation to generation. Some do it automatically, others consider it unnecessary. In reality such a simple action can help notice a problem in time and preserve homemade preparations without unpleasant surprises.

Why turn the jars over

After the jar has been sealed or tightly closed with a lid, it is worth carefully turning it upside down for a few minutes.

This is needed for several reasons:

Checking hermeticity. If the lid is not closed tightly enough, the brine or syrup will start to seep out. Such a jar can be immediately opened, the lid replaced or re-sterilized, without waiting until the preparation spoils.

Better contact of the hot liquid with the lid. If the preserves are closed hot, the heat additionally treats the inner surface of the lid. This is especially important for jam, compotes, juices and other hot preparations.

Formation of vacuum. During cooling a vacuum forms inside the jar, which helps the lid tightly “suck on” and ensures long-term storage.

How to do it correctly

Do not turn the jar over sharply or shake it.

Follow simple rules:

• Place the jar upside down on a flat dry surface.
• Leave it in this position for approximately 5–10 minutes. If no drops appear from under the lid, the hermeticity is not broken.
• Then put the jar in the usual position.
• If the recipe provides for slow cooling, cover the jars with a blanket or towel and leave until completely cooled.

Is it necessary to turn over all jars

Not completely.

If the vegetables or fruits underwent prolonged sterilization already after filling the jars, some housewives leave them immediately in the usual position. But even in this case a short check of hermeticity by turning over will not hurt.

But jars with modern twist-off lids after hot filling are also often recommended to turn over for a short time exactly for control of the tightness of closing.

What else to pay attention to

Even an ideally turned jar will not save the preserves if a damaged lid, a jar with chips or insufficiently sterile dishes were used.

Therefore before sealing always check the condition of the jars, use only new or undamaged lids and follow the recipe.

A few minutes after sealing can protect you from spoiled stocks in winter. That is why experienced housewives do not skip this simple stage and always check each jar immediately after canning.