Last month a friend of ours gifted us with a jar of applesauce. (A treat, since here in Hawaii, apples aren’t a common crop.) He knows I’m a canner and he told me how he’d made this recipe himself, and simply used the “flip” method -->> https://104homestead.com/flippin-jelly-canning/
I mentioned that this method isn’t considered a safe canning method and he shrugged me off.
I came home and tucked the jar into the cupboard. I found it last night. The lid was convex, pushing up into a slight dome. When I unscrewed the ring there was an audible gasp of air. This is a jar that initially appeared to be sealed, but was not shelf stable.
I know a lot of us probably grew up using this method (my mom used it, certainly) but when we know better, we can be safer. It’s not hard to water bath applesauce and it assures a safe end product.