Help with using old jars!

beckym123

Hi there

I am hoping to make bacon jam this weekend, and have been saving some old jars for this purpose. I've had a quick look on the internet for help with how to clean and sterilise the jars, but the advice is quite conflicting! I thought you lot would know best

I have a selection of various jam/chutney jars that I've saved, first of all does anyone have a good method for getting rid of any smells? I don't want my jam to taste of the previous contents!

I don't have a dishwasher so I was going to wash them and pop them in the oven for a bit, then put the hot jam in the hot jars. So far so good?!

I am confused about sealing the jars. I got a kit with wax discs and cellophane lids for this. The kit says to put the wax disc on while the jam is still hot, put a wet cellophane wrapper on and leave to cool. Is this right? Some tips on the internet said to leave the contents to cool before sealing. Which is the best method? Also, should there be a gap between the jam and the seal or should it be full right to the top, with the seal touching the jam?

I'd really appreciate any advice!!

youngie

if your jars smell try filling them with hot water and a pinch of bicabonate of soda leave for 30 mins.
put the wax seal on when hot, I've not used cellophane seal so can't advise

greyteam1959

beckym123 wrote: »

Hi there

I am hoping to make bacon jam this weekend, and have been saving some old jars for this purpose. I've had a quick look on the internet for help with how to clean and sterilise the jars, but the advice is quite conflicting! I thought you lot would know best

I have a selection of various jam/chutney jars that I've saved, first of all does anyone have a good method for getting rid of any smells? I don't want my jam to taste of the previous contents!
You will be able to get rid of the smell from the JARS by washing well, rinsing & the steralising in the oven.
Your problem will be getting rid of the smell from the lids.
It will be nearly impossible I'm afraid.

I don't have a dishwasher so I was going to wash them and pop them in the oven for a bit, then put the hot jam in the hot jars. So far so good?!
Yes......
I am confused about sealing the jars. I got a kit with wax discs and cellophane lids for this. The kit says to put the wax disc on while the jam is still hot, put a wet cellophane wrapper on and leave to cool. Is this right? Some tips on the internet said to leave the contents to cool before sealing. Which is the best method? Also, should there be a gap between the jam and the seal or should it be full right to the top, with the seal touching the jam?
Follow the instructions on the kit ....
I would leave a gap...maybe 5 0r 10 mm.

I'd really appreciate any advice!!

If you are going to all the trouble to make your 'Bacon Jam':eek:
I personally would buy some decent new jars.
HTH

beckym123

Thanks for your help

Youngie - I should have known, bicarb is the answer to everything!

Mervyn11 - you sound a little repulsed by the bacon jam! It's a Martha Stewart recipe and is more of a savoury chutney/condiment type thing than a jam. I haven't bought any new jars as this is a trial run - if it's awful then I'm definitely not using it for my Christmas cheeseboard!

Linda32

Hi,

I agree, maybe some brand new jars are in order, or just had a thought. (It doesn't happen that oftern ) Lakeland sell spare lids. That might be the answer.

Generally, if you are making pickle/chutney type things then previously used pickle jars where the lid is vinegary dosn't matter. You just don't use it for sweet jam.

I use the wax disks, you fill the jars with hot jam in hot jars as you said and they both cool down together. The disks sit on top of the jam. Then you put the lid on.

meritaten

why new jars? glass is totally reusuable. yes bicarb will get rid of any residual smell. any method of sterilisation is ok.
Personally, I use cold water method with Milton tablets. but, I have boiled them in the past.
yes the wax discs need to go on the warm jam (to allow the wax to melt slightly and form a proper seal - I normally just pop the cello on top and fix with rubber bands.

Sambucus_Nigra

I've just looked at the recipe because I couldn't believe that it would keep and it's quite clear that this is kept for 4 weeks only, in the fridge. This is not suitable for jars!

Linda32

I must admit I'd never heard of Bacon Jam, which is why I suggested new jars since I didn't know what it was so thought it best to start from scratch. Rather than putting pickle in vinegary jars etc or jam in jam jars - jam as in fruit jam that is.

Off to google Bacon Jam.

beckym123

You're absolutely right - I've looked at so many different variations and some say to put in sterilised jars, but Martha's says to put in airtight containers. Sorry to be a bit dim, what counts as an airtight container suitable for this kind of thing? I know it doesn't keep well, it only makes a small amount and will just be a chutney to go with a Christmas buffet. I doubt anything bacon-related will keep for that long in our house anyway!

Thanks for the jar info anyway, it will definitely come in handy!

Thanks all

Sambucus_Nigra

beckym123 wrote: »

You're absolutely right - I've looked at so many different variations and some say to put in sterilised jars, but Martha's says to put in airtight containers. Sorry to be a bit dim, what counts as an airtight container suitable for this kind of thing? I know it doesn't keep well, it only makes a small amount and will just be a chutney to go with a Christmas buffet. I doubt anything bacon-related will keep for that long in our house anyway!

Thanks for the jar info anyway, it will definitely come in handy!

Thanks all

It can go into jars as long as they are kept in the fridge - and thus there is no need to put the wax disc on in the first place. That's for long term storage of proper jams.