This must have been a good year for strawberries, because they're everywhere, and they're cheap. A dollar a quart! That's hard to resist, especially when I know how easily they can be transformed into homemade jam. So I succumbed, bought 2 quarts more, and made more jam.
Some canning websites warn against this method, claiming that it can produce a bad seal and ruined food. However, I've never had it fail, and I've canned a lot of stawberries over the years. My friends recommend this method too. But -- and this is a big but -- I only use it with fruit preserves. Stawberry jam is blistering hot when you load it into the jars. (It has 7 cups of sugar to 5 cups of fruit, and boiling sugar is extremely hot.) This heat alone ensures a good seal. With tomatoes, I still use a hot water bath.
I'm running out of jars, and two of the ones I used this time weren't quite a pint, so I ended up with leftover jam, and no jar to put it in. This will be the first eaten. It's great with PB on toast.