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Given that this is the greenfingered board and usually about gardening, it was already off topic! I'm surprised it hasn't been moved to OS where there are numerous preserving threads and experts who could help you. Personally I've found the discussion very enlightening.
I find my Le Parfait jars have a better seal than the Kilner when it comes to clip tops. But I've just bought new seals for them all so that may change.
Sorry, for being the one that took this off topic! I'm afraid I have always found that we learn more from serendipity and being part of multi-disciplinary teams than from talking only to people with a very direct shared interest! It's driven my teachers, lecturers and bosses mad over the years!
Hmmm...SO in anyones experience, how does the performing a vac seal on the clip top jars work versus doing it with a normal metal lid on whatever jar? Asking because I've done some gooseberries this year in a kiner jar and they had to be immersed in water and boiled to create the seal. I make tomato sauce [ salsa] with no boiling at all, just boiling sauce, lid on, upside and wait for the vacuum.
Does the jar have to be fully immersed, or up to the shoulders with water? When I've made and jarred hot stuff in clip top jars before I've very rarely got a seal, which should still happen due to the heat and the vacuum that should be produced, so is it the quality of seal at fault? Does anyone use silicone ones?
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