Just had some friends over and we were talking canning. One was telling about the relish she canned and as she described "boiling the liquid, pouring it into the can and flipping the jar over", I realized that she was talking about inversion canning.
I kind of flipped out on her and warned her about botulism, lent her my copy of PFB, and generally was very alarmist.
Then, I did a search here for inversion method, planning to forward her dire warnings, and instead found that it is ok for jam.
So, my main question is, have I just lost a friend by being a total paranoid freak or was it justified to strongly suggest that she use BWB method????
As an aside, I've had salmonella poisoning twice and hepatitis (from raw oysters), so I'm a bit more paranoid than most about food born illness...
As always, thanks for the advice!