handmade gifts for christmas and celebrations 2011

kelda_shelton

Girls.. for those of you that make food stuffs, I'd be interested in some advice.

I'm thinking of making jam apple cheese, relish and so on for Christmas gifts. But I just wondered about storage.

Do you guys just save empty jam jars and reuse and then relabel and whatever? And these jars are okay to use? How do you make them look pretty and not obviously reused jars!?! i saw last night on someone's blog via here about blackboard paint and painting over the label and then using dressmakers chalk to say what it is. i thought that was cute but I wodnered about the lid. I could buy pinking scissors and do the material thing but that will only last looking pretty until they actually open the jar up to get the stiff and then youve got th tescos apricot jam jar lid underneath!!

My same question was about what people decant their sloe gin or Vodka into, and again make it looks nice the lid and so on?

Also, you know when you shop buy something and you get that pop as you open a jar lid becasue its been vacuumed packed. How does it work when we wont have that? Just screwing on a jam jard lid as you would at home, how long can the contents actually last?

Sorry! Lots of questions!

housewifeintraining

When I made jam last year I used old jars which actually already had a plain lid (think they were sainsbury's wholegrain mustard). But this year I'm intending on saving any jars that I have and then buying some new lids. I know lakeland do a pack of 12 for about £3. http://www.lakeland.co.uk/twist-off-lids/F/product/3812_3817?src=gpkit&sq=jar%20lids You might find some cheaper ones online but I haven't had a chance to look yet.

With regards to how long it keeps, I made mine in the summer and it was perfectly fine at christmas (even a jar I'd opened not long after making was still fine).

With the jam my lid didn't 'pop' when you opened it but, before it opened you couldn't press it down at all like you can opened jars. I think it's to do with putting the jam in the jar whilst it's still hot so it forms a seal.

Last year was my first time making jam so someone a bit more experienced might be able to offer some better advice.

kelda_shelton

Thanks housewifeintraining, so you reused lists. I might start reusing lids and then once I can see that I'm actually any good I'll begin buying the lids..

Anyone any good idea for vodka? I did think maybe for smaller bottles of vodka and gin, the glass jars that the likes of your salad dressing is in.. not sure when its not a proper vodka screw cap though and how I would steralise the lids ? I got some advice about sterilising the actual jars in the oven...

kayl

I tend to keep "posh" olive oil bottles for this.
Also, you can buy the samll ones in Oil and Vinegar shops for 79p

cuddles123

Tesco and Asda white and red wine vinegar bottles are a lovely shape and a nice size.

midnightraven3

i make a lot of jams & chutneys for presents
throughout the year
and i had to buy jars as i couldnt possibly eat what i needed
i bought mine from here
and they do pretty red & white polka dot lids as well £1.95 for 12

http://www.jamjarshop.com/buy/jamjarlids/?catid=3

jams & chutneys will keep (and benefit) for months
fruit cheeses not so much
i only tend to make a few of these as they have such a short shelf life
jams & chutneys i make when everything is in season and i have a glut, usually summer into autumn, i make them and store them in a cool dark place
they are just ready and delicious by christmas
mother nature got that one completely right!

pennib

kelda_shelton wrote: »

Girls.. for those of you that make food stuffs, I'd be interested in some advice.

I'm thinking of making jam apple cheese, relish and so on for Christmas gifts. But I just wondered about storage.

Do you guys just save empty jam jars and reuse and then relabel and whatever? And these jars are okay to use? How do you make them look pretty and not obviously reused jars!?! i saw last night on someone's blog via here about blackboard paint and painting over the label and then using dressmakers chalk to say what it is. i thought that was cute but I wodnered about the lid. I could buy pinking scissors and do the material thing but that will only last looking pretty until they actually open the jar up to get the stiff and then youve got th tescos apricot jam jar lid underneath!!

My same question was about what people decant their sloe gin or Vodka into, and again make it looks nice the lid and so on?

Also, you know when you shop buy something and you get that pop as you open a jar lid becasue its been vacuumed packed. How does it work when we wont have that? Just screwing on a jam jard lid as you would at home, how long can the contents actually last?

Sorry! Lots of questions!

I put the jam jars in a saucepan of boiling water (have to put a bit of cold in the jars first otherwise they crack)along with the lids, pop the saucepan lid on to keep the heat in and leave while the jam is cooking. Then take them carefully out of the saucepan and fill with the jam, put the lid on straight away. This should give the shhh which indicates it's sealed. I only make a few pots at a time, my sister makes loads and she puts her jars/lids in the oven and sterilises them that way. Hope that helps.

Valli

re the jam

I use old jam jars, sterilise in the oven, retighten as they are cooling and usually find they 'pop' as they cool.

I've had jam keep for over two years.

HTH

Bonne Maman jars are good

cheekycat1

cheekycat1

Oh Poop!!!!!
I thought it might do it this time. Will try a couple more times.
Apologies for wasting space meantime.
Once I get it sorted and know how to do it will be a doddle in future!
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