Home 'canning'

nesssie1702

N9eav wrote: »

This was the odd thing. The jars were sealed and had to be forcibly opened. I can only presume that the lids were not sterile, or the fruit was not at a high enough temp. The lids would therefore seal but the bacteria would remain.. Hey ho, live and learn for next time.:doh:

But if it was mould that grew, then that's not down to bacteria. There must have been mould spores that survived the "canning" process. Mould grows at a lower Aw (water availability) level than most bacteria.

N9eav

Never heated it up long enough in the jars. I know for next time

champys

GreenandThrifty wrote: »

How do you can in a Pressure Cooker? Please tell me how Borrowing mums PC sounds cheaper than shelling out on specialist equip!!! Is it still safe?

Hi GreenandThrifty - I only just saw your question this evening. I simply followed the instructions for bottling fruit in the manual that came with my pressure cooker (a Tower). It tells you to bottle fruit in a sugar syrup, and tomatoes in brine with addition of a little citric acid and lemon juice. I have done both, and no-one has been ill, so for me it is safe. The pressure cooker heats the jars and contents to a very high temperature. Once they have cooled, a vacuum will have formed, which means it is almost impossible to open the lids. The metal capsules/tops I use to close the jars need to be pierced or you can't open them, and I buy new tops every year. My grandmothers used to do lots of preserving in jars, before freezers were available, and many ladies in the French village where I live still do it. I am expanding my knowledge on the subject and hope to do more of it!
(if you want full detail on the PC method, just PM me)

npsmama

Does anyone know of a good resource to learn how to can using a pressure cooker (that doesn't talk about setting the pressure cooker to x number of lbs - mine uses settings 1 and 2, no lbs involved!)

Also, where's the best place to find Kilner jars? My grandma won't part with hers - even with me saying pretty please! ;)

Pink.

Hi npsmama,

Are these earlier threads any help?

Home 'canning'

Kilner type jars

Kilner Jars

Kilner Jar Gaskets?

Argos sell kilner style jars as do lakeland and I'm sure I've seen some similar to those in Ikea.

Pink

npsmama

Sorry Pinkwinged - I did do a search before but didn't find anything.
Will check out those links.
Thank you

powershopper

For genuine Kilner jars, try www.kilnerjarsuk.co.uk these are the gen articles, most of others are ok, even sometimes seal, but frankly, the word 'kilner' now seems to be a generic term.
I got a whole batch of genuine jars in a charity shop last month, then sent for spare rings from above, works a treat!
good luck! I find bottling fruit really satisfying, especially in February when I make a blackcurrant pie!!!

sorry cant help with pressure cookers, frankly they terrify me!
Have you tried the microwave method? Now THAT works a treat. Especially if you have just a small amount of fruit. I have bottled fruit in jam jars, good and clean with sound lids. Lidl sell cheap marmalade for about 27p, worth it to ditch the marmalade, jars and lids at that price are cheaper than anywhere, and the flavour of the marmalade doesn't taint the fruit in the jar.

roguelawyer

Hi I was wondering if you guys could help.
I have a wealth of pre-used jars following a clear out of the kitchen cupboards. I'm thinking about making pasta sauce (tomato, chorizo etc) in bulk and trying to preserve, only the freezer's pretty full.

I've had a look how you go about preserving in jars but most of the websites I've come across refer to canning machines that seem to cost the earth :eek:
Does anyone know how I can use my clean jam jars in order to preserve sauce? And if so, how would you recommend the sauce be stored afterwards and for how long?

Thank

Penelope_Penguin

roguelawyer wrote: »

Hi I was wondering if you guys could help.
I have a wealth of pre-used jars following a clear out of the kitchen cupboards. I'm thinking about making pasta sauce (tomato, chorizo etc) in bulk and trying to preserve, only the freezer's pretty full.

I've had a look how you go about preserving in jars but most of the websites I've come across refer to canning machines that seem to cost the earth :eek:
Does anyone know how I can use my clean jam jars in order to preserve sauce? And if so, how would you recommend the sauce be stored afterwards and for how long?

Thank

If you can make sure that you kill all the bugs and then seal your jars perfectly, you may be able to store at ambient temps for a while.

Personally, I'd not be so keen, so would freeze pasta sauce.

Why not use your jars to make preserves - jams, chutneys and pickles. These can be kept at ambient temps as they have vinegar and sugar to inhibit the bugs' growth

Penny. x

seraphina

If you (understandably!) don't have pressure canner, google "hot water canning"

Using Kilner type jars, hot water canning will let you store your pasta sauces etc for a reasonably length of time, and it uses boiling water baths rather than pressure, so you can do it in a normal large saucepan.