So, has anyone bottled anything in a kilner jar and used a pressure cooker to get the seal?
Or, do people tend to use kilner jars for dried goods and in that case does it mean you don't need an oxy absorber?
Got the temptation to rush off and buy kilner jars but not sure what the best use is
So, has anyone bottled anything in a kilner jar and used a pressure cooker to get the seal?
Or, do people tend to use kilner jars for dried goods and in that case does it mean you don't need an oxy absorber?
Got the temptation to rush off and buy kilner jars but not sure what the best use is
DD
Yes and yes, oh and yes!
I have always used a pressure cooker to bottle. I tried the water bath method and had a lot of failed seals. I ended up freezing some and throwing away more than was preserved. I wrote a tutorial for using a pressure cooker for bottling for an American friend.As it's quite a long document, I could email it, or can I copy and paste in a pm?
I also use Kilner jars to store dried things. For long term storage I use an oxy absorber, then wrap the jars in newspaper to keep out the light. HTH
B
Brilliant! I've made jam for years but just the 'normal' way in sterilised jam jars. I'm a bit scared of the whole bottling fruit in kilners and water bath thingy. But, now I've discovered prepping I think I need to get a grip and get on with it. I think a friend said they had a pressure cooker they never used, so if that's a safe/easy method I think I'll give it a try (assuming I can wrestle the cooker off her!).
Are jams/chutneys better done this way? or can I still do the old fashioned jam jars?
And yes I'd love a guide. Or maybe the mods would like to put it somewhere as a 'sticky'?
DD, The normal way of making jams and chutneys works for me too! The Americans go through the canning(bottling) process with everything they preserve. I think it's a paranoia born of the poor preservation methods in their recent history.
B
