Not sure if this is the right place to post this but....... ???
Planning for lots of chutneys etc later this year!!
Can I use coffe jars etc for preserves or do I need to get proper kilner jars?
I'm not sure about coffee jars but I use old jam jars and I have bought some kilner style jars for preserving. :)
Save jam jars. For pickles and chutneys you can get away with onion and pickle jars. Lids are problems - they can have little scratches through which acidic vinegar can (and does) eat, so make sure they're ok or it'll ruin the batch. I buy new jam jar lids from Lakeland, and use non-pickle lids to replace others.
I had one jar of pickling vinegar eat right through the lid after being left in the cupboard, and this was without it even being in direct contact!
Either way you have to sterilise them well by boiling/dishwashing and drying well in an oven. Lost two jars of redcurrant jelly this year thanks to something which contaminated the jars... wasn't happy as it's my favourite.
You need jars which have air-tight seals on the lids. Coffee jars are largely useless as they're paper-sealed and loose-fitting. Fill with water, tip upside down and you get wet feet :)
moonbells
;D
Crikey me....didnt know that pickling vinegar was so evil!! I have learnt so much from this site!!
Think the jam jar with new lids is the way to go then, thanks lots!!
get your friends to save their jars for you, too - i find i never have enough. and sometime you loose some too (chipped glass or whatever). plus, as you eat your own jam you are not gaining any more 'new' jars after a while.....
i collect the jam jars for the sweet preserves, and the chutney/bottled tomato sauces/sausages in a glass for chutneys and passata etc - savoury basically
i also got myself wax disks also from lakeland for the first time - this prevents vinegar getting in contact with the lid.
It is possible to remove any 'strong' smells from jars or lids, enabling any to be used for whatever purpose by soaking them in a solution of warm water and bicarbonate of soda (not sure of quantities) I just whack in as much as I think - one or two teaspoons!!...smells seem to go but I only do a few at a time in my washing up bowl......
bicarb & water is used to 'wash out' and freshen a 'fridge if it's got smelly for any reason or when new!!...it used to be recommended by the manufacturers but not sure nowadays!
also works wonders on 'little accidents' that happen around the home i.e. animals, babies that have been s**k ???....I used to sprinkle it 'neat' on carpets in powder form if children had been s**k then sponge hard after leaving for a while ::)....always worked!
Can I ask a really basic question - just in case I get enough produce next year to think about preserving!? I don't have a dishwasher so do I just boil the jars in a large pan and if so for how long - don't they break??
dont worry about it, get them as clean and sterile as you can.
i wash mine with washing up liquid then rinse under the hot water tap for a few seconds (until i scald my hands, usually), then drain and if you have time, dry in a hot oven.
as i oftgen dont have time, i usually boil the kettle, pour half the glass with boiling water, put lid on then shake over the sink (as it will leak) for a few seconds. use a teatowel between glass and hand (or asbestos fingers if you have them). then i dry the glass and fill, and give the lid a swirl with the boiling/boiled water from the kettle before drying and screwing shut.
use fresh teatowels too for all this drying, and i reckon that is as sterile as i will ever get it
no spoilage so far...been going for a few years
hth
svea
Ok that sounds fine - just a thought - can you use Milton - like for baby bottles? Or am I just really being silly now!? :-\
I wouldn't want to use Milton just in case you taint the final product.....there could be just a slight odour of bleach and you would spoil your jam! I wash mine well with washing up liquid, dry then put in the oven which is on it's lowest setting and leave them there whilst I make the jam. I take them out shortly before the jam is ready so the jars can cool. If the jars are hot, you will burn the jam going in and get crystalisation. If the jars are freezing cold, you could well get cracks. If the jars are damaged in any way, they may well crack and break in the oven.
:o
Gosh!! Loads of useful info there, thanks everyone!!
;D ;D ;D ;D
Yep - great advice - I feel all homely just thinking about my first batch! :) Cheers All
EJ thats exactly what I do and I find it easy and as no hassle as it can get :)
I use a roll of wax paper from sainsburys and cut my own disks to fit. Thanks for the tips about cooling jars before pouring as I`ve been pouring boiling hot jelly into boiling hot jars and putting on boiling hot lids. I use a plastic circle meant for removing tight jar lids to enable me to touch the jar tops.
Apart from the jelly I`ve written about before that I had to put into unsuitable Kilner-style jars its all been very good. I mostly use old 1lb size pasta sauce jars, but I also use jars from olives or mayonnaise without problems.
Col
You can do the jars in the microwave too. Once they're washed put them in with a little bit of water at the bottom. When the water boils the jars get hot enough to sterilise.
Just thinking: it's really important for the jars to be bone dry before anything is put in them, otherwise moulds and things can develop.