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Preserving jars?

 
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Chris Hammond



Joined: 19 Jun 2008
Posts: 51


Location: Suffolk

PostPosted: Fri Aug 28, 2015 3:55 pm    Post subject: Preserving jars?  Reply with quote

I'm looking for a bit of advice again please folks. Can anyone recommend some suitable jars and lids for pickles and preserves? I want ones that I can sterilize in the oven as seems to be recommended in the various recipes I've found online.

I've got a few jam/honey etc jars and lids I've saved for short term storage but I just douse those with boiling water as the chutneys I usually make are only intended to store in the fridge while I'm consuming them. Are such jars suitable for long term storage? I suppose I'm referring to the lids rather than the jars themselves.

Any recommendations or tips will be gratefully received.
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kaz
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Joined: 09 Feb 2007
Posts: 13483


Location: North Wales

PostPosted: Sun Aug 30, 2015 7:51 pm    Post subject: Reply with quote

My sister-in-law has been buying small quantities of jars and lids from e-bay for jams, chutneys etc.
When I have made small quantities for our own use I have just re-used jars and lids  but I have never been too sure about the safety of re-using the lids.
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Chris Hammond



Joined: 19 Jun 2008
Posts: 51


Location: Suffolk

PostPosted: Mon Aug 31, 2015 5:43 am    Post subject: Reply with quote

Thanks Kaz, that's much the same as me.

I'm not certain about longer term storage with reclaimed jars though because of the lids.
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Chris Hammond

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polaris



Joined: 07 May 2012
Posts: 252


Location: Scotland

PostPosted: Thu Sep 03, 2015 12:51 pm    Post subject: Reply with quote

I use the flip top ones you get at asda. I take the rubber seal out and put in the oven for about an hour at 150 then fill, add wax top and replace rubber seal and cover loosely with Kitchen paper till they stop steaming completely (condensation is the enemy in my kitchen!) and then snap shut. I've never used the trick of heating them once filled to seal, I've never needed to.

I've a jar of jam in a cold shelf in the garage that is now two years old, and no sign of spoilage. I'm tasting it next week as part of my "how long will this keep well" theory. I've three more jams that are from the same two year old batch and I plan to open them each 6 months apart and compare. The 1.5 year old one I opened six months or so ago was fabulous and good as new to be honest, a little deeper in flavour but still fabulous. These are all red grape jam made with lemon juice and apple rind, and honey and normal sugar, not jam sugar.

The key I've found is being meticulously clean with your hands, and not letting the condensation build up inside the jar.

I never learned from anyone and did this by the seat of my pants the first time. I've not changed it since!
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I plan to be as self-sufficient as is possible in this day and age by the time I'm 25, all advice on moving towards that goal is welcome.
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Chris Hammond



Joined: 19 Jun 2008
Posts: 51


Location: Suffolk

PostPosted: Thu Sep 03, 2015 4:30 pm    Post subject: Reply with quote

Thanks Polaris,

Some food for thought there. Much appreciated.
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polaris



Joined: 07 May 2012
Posts: 252


Location: Scotland

PostPosted: Thu Sep 03, 2015 6:59 pm    Post subject: Reply with quote

Chris Hammond wrote:
Thanks Polaris,

Some food for thought there. Much appreciated.


We've also got a jar of jam I forgot about that a local lady sells at the local show. It's 2 years old now and was once a marmalade jar in a life gone past. It's also still fine despite the "pop top" not being depressed. I have far too much jam.....  


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All the things the world has forgotten... Doesn't it make you sad...?
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I plan to be as self-sufficient as is possible in this day and age by the time I'm 25, all advice on moving towards that goal is welcome.
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