When canning jam, can you push the seals? Are the cans truly sealed if they didn't "pop" on their own?
I started my first batch of canning strawberry jam and two of my six cans popped down on their own. The other four didn't, so I waited 22 hours and then pushed down on them. They popped down, but are not popping back up. Does that mean that they are sealed? I also unscrewed the outer lids and tried to hold them just by lid and they all held. I hope that is a good sign and I won't be giving my family botulism for Christmas. Any advice from some experienced canners?