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I don't own a pressure cooker as I tend to make them explode or bend their bottom. For extra safety I simply make my jam or chutney or pickle in an ordinary pan then seal the jars while warm so they make a vacuum as they cool and I immerse them in a deep pan of boiling water for 5 minutes. Seems to work.
I'd have thought the same applied if you're using Kilner type jars.
Quote from: Obelixx on August 05, 2017, 10:28:52I don't own a pressure cooker as I tend to make them explode or bend their bottom. For extra safety I simply make my jam or chutney or pickle in an ordinary pan then seal the jars while warm so they make a vacuum as they cool and I immerse them in a deep pan of boiling water for 5 minutes. Seems to work.please let me know how you get on ive always fancied a go but never had the BOTTLE as it were It was more the canning aspect - so thing like toms, beans, carrots etc rather than preserves or jams.
Have you thought of drying them in a low oven and then storing them in olive oil? Or making a really reduced passata and bottling or freezing it to make sauces and soups?
please let me know how you get on ive always fancied a go but never had the BOTTLE as it were