Whats the correct method of sealing jam jars ?
Should the popup botton depress itself ? and if so how do you do this.
Thanks
;)
It should, as the jam cools, it causes a vacuum which pulls the lid tight, creating the seal. You don't have to do anything if you have closed the jar tightly, the jam was hot and the seal airtight.
Hi Chris
I put jam from the pan into the jar and twist on the lid.
Then I put the jar upside down for ten minutes. This is supposed to kill any bacteria that was left on the rim of the jar or the lid.
After ten minutes you can put the jars upright again. As the jam cools, a vacuum is created in the jar (something to do with physics: hot air expanding, cold air "shrinking") and the pop up button will go down by itself.
If not, just cook the jam from this jar again and try a second time.
Good luck.
Ahhh thats great then, thanks for the info ;)
Just catching up a bit... this has be a bit worried.
I made some chutney a couple of weeks ago, took a lot longer to set than I thought so was quite late by the time it was ready, so I left it to cool over night and put it in jars the next morning when cold.
Does this mean it may not keep? I washed the jars and lids thoroughly and dried them in the oven for about 15 minutes on gas mark 4?
the chutney is delicious, be a shame if it goes to waste.
No it won't keep. You can probably reheat it and try again but you need to remember to clean and sterilise the jars and lids again.
oh no!
will it still be safe to eat now? has been in the garage for 2 weeks in jars.....
weeelll, it also depends on the acidity and sugar content ::)
some of my chutney receeps say 'cool, then pot up in sterilised jars'.
Oh, this is a right cat amongst the pigeons!!
I don't think that we have ever bothered about a 'seal' with chutney. What with the vinegar+sugar, it seems to keep for years.
Jams - yes - we have always tried for a vacuum seal, however imperfect, to limit the 'growth'. But Marmalade - why should that be different to Jam[/i? - we have always bottled cold. No problem - even after a couple of years.
BUT - with a big B - try this for size!!!
http://www.bellaonline.com/articles/art5094.asp
Interesting Tim. So, in 'simple' (blonde) terms, could you advise me. I make lashings of jelly, jam and chuts. I put the jars and lids through the dishwasher, then from there into the oven for 10 minutes. In goes the preserve, which would have been boiling - I bottle immediately and never wait for it to cool, then I screw on the sterile lid as tightly as I can. Once cold, I ensure the central pressure point has been sucked down, I clean the jars, label and store in my larder. Is this not satisfactory? Should I, after bottling, place the bottles in a waterbath and cook them for longer? I don't have a pressure cooker or canner. The only time I have ever had a jar go mouldy was when someone forgot to put an opened jar back in the fridge, which is where I store all of my preserves once they are open or unsealed.
Following EJ's method should ensure that the contents don't fall below 85 degrees C - which means they are hot enough to be safe. The waterbath method can be used immediately if the contents has cooled too much. For the preserving effects of vinegar to act alone, safely, the amount of vinegar used should be at least one third of the weight of the vegetables pickled. This brings up the acid content to a level which helps stop any bacteria multiplying (below pH 4.5)
Tim, I can imagine you chuckling as you posted that link ;D. I bet Bella doesn't lift a carrot, wipe it on her pants and eat it. I agree with you generally though, and think about the huge quantities of home made jam and stuff that I've eaten, with nothing more than a bit of waxed paper on top and some greaseproof with a rubber band to 'seal' the jar. These are preserves after all, to a greater or lesser degree, and as long as the acidity or sugar content is above a certain level, and the free oxygen gone, that's about as much as we can do. The main culprit after that is the airspace at the top. I guess originally, the stuff was never intended to be kept any longer than next year's crop, when one simply made some more. And if by that time there was still some left, maybe it wasn't very nice to start with. :)
Geoff.
Emma-Jane - I'm with you on this one, with the exception of sterilizing the jam jars in the oven. To save heating the oven just for the jars I put several - clean from the dishwasher - into the microwave and heat on 750 or 850w for around 4 minutes, making sure they are exceedingly hot when the preserves goes into them. I've never had any problems using this method even though some of my preserved jams, jellies, chutneys or pickles don't get used up for a couple of years. I tend to give away more than I consume myself in my one person household ;D.
I've made so much stuff this year that cupboards in various parts of my house have been cleared to make room for preserves - and next year, much as I love cooking in any form, I simply MUST NOT go brambling or allow myself more than a couple of tomato plants ::) :) :).
Tricia
Emma - don't look at me - I'm just the postman!!
As said, our marmalade is bottled cool - so that the bits stay mixed up - & we have no luxury like pop-up buttons, but it will last for years. Even when open, we've never had it go off. And that's with a lower sugar content than most other recipes (40:60).
I don't intend to read that link again - I might worry!
ooh look what I started :-[ ;)
not so worried now - will check the recipe to see what ratio of vinegar: veg was.
We only have 2 jars left of the chutney anyway as it is so scrummy we are getting through it at a rate of knots and I have put them both in the fridge, so fingers crossed.
making green tomato chutters tonight, so will learn from my mistake this time!
Jams I allow to cool in the jar then add the lid. Never had a problem. Chutneys I have closed hot but this is my first year so I'll wait and see? ;)