special lids for jars?

JadeOrchid

Hello all.
I'm hoping some of the more experienced Jam/Preserve makers can help with a query.
I'd like to find out if you must use special lids like the 2 part ones for Kilner jars for the vacuum effect when making something like Applebutter to store?
I'm using this recipe but with only 2 cups of sugar which is plenty.
http://allrecipes.com/recipe/21205/all-day-apple-butter/
The apple butter is like a concentrated apple puree but not quite a jam and the american sites seem to talk about the need to "water bath can" the jars after to keep freshness without a fridge or freezer.
Having looked at some of the other threads here, everyone seems to indicate that for Jam at least, you just need to make sure the jars are sterile, is that because of higher content of sugar or something?
Thank you in advance

FairyPrincessk

The answer to this question is actually a little complicated, so I apologize in advance. Other posters are more adept, but this is what I've worked out.

First, the US has different standards for canning. Some of this is because in the US they can a wider variety of things, many of which don't have the levels of sugar and acidity to stay shelf-stable without water bath or pressure canning. Sterile jars, however, are used in both countries, and you should definitely follow these instructions carefully. The 'processing' (hot water bath or pressure) is to kill off microbes in the air, a small amount of which is trapped when you seal your jars. In high sugar or acidity foods these microbes aren't likely to find hospitable conditions for growing, but in other foods--say green beans--they will. Knowing which foods are safe without processing gets a bit complicated as the presence of sugar or acid must be sufficient to ensure safety.

--ETA--Apple Butter has a lower acidity than many jams, so this is part of why it may require more processing.

What I've found useful is to stick to UK methods when using a UK recipe and US methods when using a US recipe. Hot water bath canning isn't too difficult, so if you can't find a UK recipe for apple butter, or if you prefer a low-sugar method (which will necessitate more processing to preserve it) then I'd just go for the hot water bath.

However, I also see you're reducing the amount of sugar in the recipe. This will affect how long the product can safely be stored. This explains it very well (h/t to Nuatha who put me onto this website!) http://foodinjars.com/2015/02/canning-101-can-reduce-sugar/

FairyPrincessk

p.s. you don't need the special lids--just a lid with a seal in good condition and a jar that will withstand the temperature changes/is in good condition.

JadeOrchid

Thank you FairyPrincessk.
I have this week attempted the water bath canning in a few kilner type jars with 2 part lids.
Not as scary as I thought it would be after a few youtube instructions, but as I need to make more and have run out of jars, I wasn't sure if I was unnecessarily shelling out extra when a normal jam jar with normal 1pc screw top might do the same job in the water bath canning.
Don't have any empty normal jars to test so unsure which type of jar to buy next.

FairyPrincessk

I'd just go for normal jars with the 'button' type metal lid (you know, the one that pops up the first time a jar is opened). Any jars suitable for making jam in the UK should work for water bath canning, but the buttons are nice as they let you know if you have a good seal.