sterilising jam jars - whats the easiest way?

RAS

Hi

There are some things that you can put in old jars with lids that do not need to be vacumn-sealed. Jams, chutneys and pickles are all OK in this sort of jar because they have loads of sugar or acid to protect the food. The standard old-fashioned solution are the jam-jar cover - a piece of special plastic which was dampened and then sealed over the preserve, even though there was some air inside.

Bottling or canning requires more stringent care, as the product is not so well protected. That is when you need a good seal.

You can buy replacement lids for standard jars (from lakeland although there must be other suppliers).

I recommend using your standard jars with new lids for bottling. Use the other jars for jams and pickles that do not need as much care.

However, i have found that deep water-baths preserve acid fruits and fruit products well, even with re-used lids (they are basically pasteurised).

The key is that you check the lids for a good seal the day after you bottle stuff; if the lid comes off, you have to re-process or use very quickly.

Pink.

Hi joeck68,

I've added your thread to the existing one on sterilising jam jars and lids where you'll find lots of advice.

Pink

Nickitree30

nutritiousmum - another warning about reusing jars, learnt through bitter experience. A couple of years ago we were running short of jars to bottle off some marmalade and decided to empty two jars which contained Indian spices into plastic containers, pro tem. I gave the jars a thorough wash & soak before using, but was surprised to find that when we opened those two jars, our marmalade still had a vague curry flavour. Interesting variation on your breakfast toast, but not necessarily what you want!

I love putting a couple of teaspoons of marmalade in curry as I'm making it.:)

skintandscared_2

I make loads of chutney ... making 2 different ones tomorrow. I always wash the jars and lids in hot soapy water and let them dry. Then stack the jars, open side down, in the oven and switch the oven on to 140 degrees (fan oven, so 160 in normal oven). I wait until the light goes out (so it's reached temperature), leave it for 5 minutes then switch the oven off. Don't touch the jars for half an hour or so when the oven's cooled down. Meanwhile I boil the lids. Has always worked fine and I've had jars of chutney over a year old that are perfect when opened. You can't NOT sterlise the lids - way too much bacteria to last any length of time. Oh, and you mustn't touch the inside of the jar or lid when you're filling them!

andygb

Just making some jam from our little plum tree, and the mix tastes delicious. It is on the cooling down phase, and I have just thoroughly washed three good kilner jars. How long should they go in the oven for and at what temperature?
Answers in centigrade please.
I also assume that the jam and the jars have to be thoroughly cooled down before putting it in the jars?

Thanks,

Andy

tiredwithtwins

when i made tons of blackberry jam last year i had to use whatever i could get my hands on - all i did was wash well, then fill with boiling water and leave for a few minutes (put the lid in a bowl and pour over boiling water), empty the water out and pour the jam in. the last jar i used that we are now half way down was a mayonnaise jar + lid and the jam is fine, considering its over 11 months old!!

caitybabes

andygb wrote: »

Just making some jam from our little plum tree, and the mix tastes delicious. It is on the cooling down phase, and I have just thoroughly washed three good kilner jars. How long should they go in the oven for and at what temperature?
Answers in centigrade please.
I also assume that the jam and the jars have to be thoroughly cooled down before putting it in the jars?

Thanks,

Andy

Not sure, but I believe that they're both supposed to still be hot, to keep it all sterile.

misskool

use hot jam jars with hot jam or cool sterilised jam jars with cool jam. a mix of either creates the perfect temperature for bugs to breed

I use hot jam jars, washed clean and in an oven at 110C for ten minutes. You can also use it hot out of a dishwasher.

[Deleted User]

wash jars, then put in oven, then turn oven to 140. When it reaches that temperature, turn the oven off

re kilner tops and jam jar lids, just put in pan of water. Bring to boil and switch off

I do all this when my jam is near setting point and I handle the lids with tongs to take them out of the water while hot

I also put 1 tsp of any alcohol, like whisky, on top of the jam before putting the lid on. I wait a few minutes and check the tightness. I never get mouldy jam and often hear the `pop` when the lid goes down as the jam cools.

andygb

Cheers, I went for the cool jam/cool jars approach after sterilising at 200C for 15 minutes. Shall I keep it outside now, or put it in the fridge?