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    Anyone experienced with preserves/jellys etc?

    i've seen some great recipes online for stuff like pepper jelly and id quite like to give it a go myself! (well more specifically this one: http://thepioneerwoman.com/tasty-kitchen/recipes/canning/jalapeno-pepper-jelly/)

    however im kind of lost when it comes to the jars and lids and stuff.
    ive found a load of jars on ebay (say batches of 36) but they have standard gold lids and as far as i can tell have no "pop" top to tell if the jar is properly sealed.

    are these suitable to use and how do you tell if they are sealed or not (for storage in the cupboards)?

    5 Comments

    Buy Kilner jars. They have a rubber seal and a snap down lock for lids.
    Make sure you sterilise thoroughly before you use.
    Be careful how much chilli you add - remember it's the spice that burns you twice.
    MOST IMPORTANT wear rubber gloves when handling lots of raw chilli.
    This can save your eyes and possibly even your marriage! (If you know what I mean)

    The hell with pepper-jelly - get the sambuca jelly going

    Original Poster

    cannyscot;6434653

    Buy Kilner jars. They have a rubber seal and a snap down lock for … Buy Kilner jars. They have a rubber seal and a snap down lock for lids.Make sure you sterilise thoroughly before you use.Be careful how much chilli you add - remember it's the spice that burns you twice.MOST IMPORTANT wear rubber gloves when handling lots of raw chilli.This can save your eyes and possibly even your marriage! (If you know what I mean)



    do these keep for the same length of time as the screw top jars?
    its just the whole sterilisation and processing (after the jars are filled) which throws me a little as ive read so many different things, i dont quite know what what to follow

    [SIZE=4]For jam jars[/SIZE]

    Sterilizing jars is really easy and is something you do before pouring in the food -- such as jam. Simply place the clean jars in a large pot with water covering them. Boil the jars for 10 minutes. While the jars are boiling you can prepare the jam. Turn the water off on the jars and allow them to remain in the water while you finish preparing the jam. When the jam is ready to pour into the jar, remove the jar from the water with tongs or jar lifter, allowing the hot water to drain back into the pot. Fill the jar with jam, leaving 1/2-inch headspace. Wipe the rim with a clean towl. Place a prepared flat (read the instructions on the carton on the flat to see how to prepare -- most today only require heating to simmer and keeping warm while the jars/jam are being prepared)on the jar rim. Also, most flats do not need to be boiled -- in fact boiling them may destroy the rubber adhesive on the flat causing a seal failure. Then secure the flat with the screw band -- do not over tighten as this may also cause seal failures.

    Since you have placed the jam/jelly in a sterilized jar, you only need to process it for 5 minutes in a boiling water bath. Start timing for the boiling water bath after the water returns to a boil. Carefully remove the jars after 5 minutes and place on a towel. Allow to stand at room temperature for 24 hours. Check to see if the jars sealed. If so, they can now be successful stored in a pantry. If a jar did not seal, place in the refrigerator and use first.

    For a great website on home canning, please visit: ][COLOR=#330066]http://www.uga.edu/nchfp/[/COLOR] This is the national Center for Home Food Preservation at the University of Georgia.

    If you have more questions, please let me know or you can always contact your local Cooperative Extension Service.

    Happy Canning!

    Carol C. Schlitt
    Extension Educator, Nutrition and Wellness
    University of Illinois Extension

    Original Poster

    cannyscot;6434806

    [SIZE=4]For jam jars[/SIZE]Place a prepared flat (read the instructions … [SIZE=4]For jam jars[/SIZE]Place a prepared flat (read the instructions on the carton on the flat to see how to prepare -- most today only require heating to simmer and keeping warm while the jars/jam are being prepared)on the jar rim. Also, most flats do not need to be boiled -- in fact boiling them may destroy the rubber adhesive on the flat causing a seal failure. Then secure the flat with the screw band -- do not over tighten as this may also cause seal failures.



    Can this be replaced with standard lid?
    Kilner jars are all well and good, however they may be a touch expensive for me :P
    (having just looked around and i cant get them in the size i want :P) how do you know jars have sealed if they dont have seal indicating lids?

    and thanks for your help
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