Canning / Preserving Jars ?

Post by Brian Reay
I’ve considered doing some preserving several times and never really got
into it. However, I’ve decided I would like to have a go.
I’ve been looking at various sites etc and with previous knowledge I’m now
a bit confused.
Some jars seem to have 2 part lids, a flat disk with a rubber ring and a
screw on part which holds it until the sealing is complete and once it is
opened.
Other jars are like normal jam jars etc you get when you buy jam,
marmalade, pickles etc.
The first ones can certainly be ‘processed’ in a water bath etc to seal
them. I understand that, at least I think I do.
The others I’m not so sure. Are they also intended to be processed in a
water bath? Or are they just filled hot and cooling does the rest?
I’m planning on starting with some simple things- pickled red onions,
pickled cucumber, and cucumber relish.

Hi

I believe that if you're pickling or preserving with sugar you'll be
good with either sort (or the swing top ones) - I reuse old jars that
have had other stuff in - which are good as long as the lids are not
damaged. For pickles, I'd recommend the swing top type, as vinegar tends
to corrode the ones where metal might be in close proximity to the
vinegar - it only takes a tiny nick in the protective plastic coating
for that to happen.

The two part ones are more for "canning" as the Americans say, which is
more like heat treating food (often precooked meals) in a special
pressure cooker, so it doesn't degrade or contain bottulism (sp?) - if
you're pickling, making chutney or jams, that's not a concern as the
sugar & vinegar act as preservatives.

Brian Reay

2019-09-15 11:07:25 UTC

Hmm, the swing top ones are another variable I hadn't quite grasped. The
rubber bit 'concerned' me. I had assumed they were just for storage.

Post by Kev
The two part ones are more for "canning" as the Americans say, which is
more like heat treating food (often precooked meals) in a special
pressure cooker, so it doesn't degrade or contain bottulism (sp?) - if
you're pickling, making chutney or jams, that's not a concern as the
sugar & vinegar act as preservatives.

I'm not planning on trying meat etc. just stuff I grow and may be some
marmalade etc. Having said that, I believe garlic can be an issue for
bottulism.

I've seen references to 'cold pickling' which doesn't involve heating
but you need to keep the pickle in a fridge. I was hoping to be able to
store mine in a garage.

Thank you.

Kev

2019-09-15 21:46:09 UTC

Hmm, the swing top ones are another variable I hadn't quite grasped. The
rubber bit 'concerned' me. I had assumed they were just for storage.

Well there's no metal in contact and the rubber makes a good seal if you
put hot stuff in and close the lid.

Post by Kev
The two part ones are more for "canning" as the Americans say, which
is more like heat treating food (often precooked meals) in a special
pressure cooker, so it doesn't degrade or contain bottulism (sp?) - if
you're pickling, making chutney or jams, that's not a concern as the
sugar & vinegar act as preservatives.

I'm not planning on trying meat etc. just stuff I grow and may be some
marmalade etc. Having said that, I believe garlic can be an issue for
bottulism.
I've seen references to 'cold pickling' which doesn't involve heating
but you need to keep the pickle in a fridge. I was hoping to be able to
store mine in a garage.
Thank you.

I've not done cold pickling (well apart from pickled onions), so can't
really offer you advice on those - sorry

Brian Reay

2019-09-15 22:23:11 UTC

Hmm, the swing top ones are another variable I hadn't quite grasped. The
rubber bit 'concerned' me. I had assumed they were just for storage.

Well there's no metal in contact and the rubber makes a good seal if you
put hot stuff in and close the lid.

I was worried about the rubber sealing adequately but you’ve obviously
tried it and not had problems.

Post by Kev
The two part ones are more for "canning" as the Americans say, which
is more like heat treating food (often precooked meals) in a special
pressure cooker, so it doesn't degrade or contain bottulism (sp?) - if
you're pickling, making chutney or jams, that's not a concern as the
sugar & vinegar act as preservatives.

I'm not planning on trying meat etc. just stuff I grow and may be some
marmalade etc. Having said that, I believe garlic can be an issue for
bottulism.
I've seen references to 'cold pickling' which doesn't involve heating
but you need to keep the pickle in a fridge. I was hoping to be able to
store mine in a garage.
Thank you.

I've not done cold pickling (well apart from pickled onions), so can't
really offer you advice on those - sorry

Understood, thank you.

Malcolm Loades

2019-09-15 13:35:21 UTC

If you have insufficient jam jars, don't buy empty jars from
wilko.co.uk, cook shops etc etc I've never seen any lower in price than
Tesco budget marmalade, 454g size jars, which are 27p each. I discard
the contents before running them through the dishwasher. Empty jam jars
are typically 50-60p each.

It doesn't make sense to me.

Malcolm

Brian Reay

2019-09-15 14:20:32 UTC

Thank you.

s***@gowanhill.com

2019-09-15 20:48:00 UTC

Post by Malcolm Loades
Tesco budget marmalade, 454g size jars, which are 27p each. I discard
the contents

I allow that Tesco budget marmalade may not be to everyone's taste on breakfast toast, but surely it could be used in something rather than be wasted?

https://www.rivercottage.net/recipes/marmalade-pudding

Owain

Brian Reay

2019-09-15 21:09:31 UTC

Post by Malcolm Loades
Tesco budget marmalade, 454g size jars, which are 27p each. I discard
the contents

I allow that Tesco budget marmalade may not be to everyone's taste on
breakfast toast, but surely it could be used in something rather than be wasted?
https://www.rivercottage.net/recipes/marmalade-pudding
Owain

Bread and butter pudding with a bit of marmalade on the bread is rather
nice.

I confess I got the idea from Pie in the Sky but it certainly works.

graham

2019-09-15 21:22:28 UTC

Post by Malcolm Loades
Tesco budget marmalade, 454g size jars, which are 27p each. I discard
the contents

I allow that Tesco budget marmalade may not be to everyone's taste on
breakfast toast, but surely it could be used in something rather than be wasted?
https://www.rivercottage.net/recipes/marmalade-pudding
Owain

Bread and butter pudding with a bit of marmalade on the bread is rather
nice.
I confess I got the idea from Pie in the Sky but it certainly works.

I make mine with a base-layer of caramel. So, instead of Crème Caramel
it's Pain-au-beurre Caramel.

Brian Reay

2019-09-15 22:23:09 UTC

Post by graham

Post by Malcolm Loades
Tesco budget marmalade, 454g size jars, which are 27p each. I discard
the contents

I allow that Tesco budget marmalade may not be to everyone's taste on
breakfast toast, but surely it could be used in something rather than be wasted?
https://www.rivercottage.net/recipes/marmalade-pudding
Owain

Bread and butter pudding with a bit of marmalade on the bread is rather
nice.
I confess I got the idea from Pie in the Sky but it certainly works.

I make mine with a base-layer of caramel. So, instead of Crème Caramel
it's Pain-au-beurre Caramel.

I’ve recently been looking an making Caramel by ‘cooking’ condensed milk in
a can, in fact I noticed a good deal on some in a supermarket chain here
(I’m currently in France) and plan to stock up on some tins. *

Thank you for the tip. My list of pudding recipes is rather limited.

* There a some things I do stock up on in tins- the French have a good
range of things like sardines with interesting flavours in tins. They make
a good savoury snack or lunch on toast.

graham

2019-09-16 02:22:56 UTC

Post by Malcolm Loades
Tesco budget marmalade, 454g size jars, which are 27p each. I discard
the contents

I allow that Tesco budget marmalade may not be to everyone's taste on
breakfast toast, but surely it could be used in something rather than be wasted?
https://www.rivercottage.net/recipes/marmalade-pudding
Owain

Bread and butter pudding with a bit of marmalade on the bread is rather
nice.
I confess I got the idea from Pie in the Sky but it certainly works.

I make mine with a base-layer of caramel. So, instead of Crème Caramel
it's Pain-au-beurre Caramel.

I’ve recently been looking an making Caramel by ‘cooking’ condensed milk in
a can, in fact I noticed a good deal on some in a supermarket chain here
(I’m currently in France) and plan to stock up on some tins. *
Thank you for the tip. My list of pudding recipes is rather limited.
* There a some things I do stock up on in tins- the French have a good
range of things like sardines with interesting flavours in tins. They make
a good savoury snack or lunch on toast.

Also cans of goose fat, but I think UK s/ms also stock them.
I have just bought some imported French butter after taking out a second
mortgage:-) I have been comparing it to Canadian "straight" and
"European" style butters and it is superior. It reminds me of the "farm
butter" my grandmother used to get when I was a child. Apparently, the
shop will soon be getting a Canadian equivalent from Prince Edward Island.

Malcolm Loades

2019-09-16 03:43:01 UTC

Post by graham
Also cans of goose fat, but I think UK s/ms also stock them.
I have just bought some imported French butter after taking out a second
mortgage:-) I have been comparing it to Canadian "straight" and
"European" style butters and it is superior. It reminds me of the "farm
butter" my grandmother used to get when I was a child. Apparently, the
shop will soon be getting a Canadian equivalent from Prince Edward Island.

We're really lucky in the UK, I can buy French unpasteurised butter in a
supermarket (Waitrose) ...... at least until 31 October of this year.

We too are going to France in late October before we need visas ;-)

Malcolm

Brian Reay

2019-09-16 06:34:46 UTC

Post by graham
Also cans of goose fat, but I think UK s/ms also stock them.

We can generally get goose fat without too much trouble. I tend only to use
it at Xmas. Other times, I use a lighter oil.

One of the TV cooks, I think Delia Smith, mentioned it one year on her
Xmas special
and suddenly it was popular.

She was (in)famous for creating shortages / boosting popularity of
ingredients etc at one time. Nothing
commercial in it on her part, she’d just say ‘dried frogs legs’. and
suddenly they’d be frogs in wheelchairs everywhere.

Post by graham
I have just bought some imported French butter after taking out a second
mortgage:-) I have been comparing it to Canadian "straight" and
"European" style butters and it is superior. It reminds me of the "farm
butter" my grandmother used to get when I was a child. Apparently, the
shop will soon be getting a Canadian equivalent from Prince Edward Island.

We're really lucky in the UK, I can buy French unpasteurised butter in a
supermarket (Waitrose) ...... at least until 31 October of this year.
We too are going to France in late October before we need visas ;-)

They will still sell us butter, wine, cheese, ..... remember the butter
mountain and wine lake, they won’t want that again.

We stock up on some fresh things just before the Tunnel (we are in a
motorhome). Mainly we buy wine, a modest amount of beer, the odd bottle of
gin etc. Next stop on our tour is east of Tours, near a vineyard a friend
recommended several years back. They do a wine my wife especially likes and
we buy half a dozen cases or so. I quite like it but I’m more of a red man.
There is also a restaurant we like.

Kev

2019-09-16 07:56:01 UTC