Advice on Mason/Kilner jars please

PunkRoquefort

I have been given a few Kilner jars, with the rubber rings and the metal clips.

If I sterilise them by boiling in water for 10 minutes or taking the rubber off, boiling the rubber and baking the jars in the oven, do I need to let the jars partially cool down, completely cool down or not cool down at all before placing the contents inside?

For a thick curry sauce for eggs, do I put the sauce in once cold, warm or hot?


Thank you.

Teapot55

Hi @PunkRoquefort I’ve been trying to find out the answer since I read your post although my jars have red plastic screw top lids - they were my mother’s - but no joy. Suggest you go on the website to have a look. 

https://www.kilnerjar.co.uk/ 

If no answer you can find on there there’s contact details for them. 

goldfinches

@PunkRoquefort - the rule of thumb is that glass must be at the same or very similar temperature to whatever you are putting into it so if you're adding hot jam to a jar the glass must be very hot and so on.

For keeping the contents of pickles etc. I generally wash the jars in hot, soapy water and then rinse in hot water and then put them into a pre-heated oven on a warmed baking tray while I boil the orange rings in a small saucepan on the hob. I find ice tongs which have teeth are the best way of fishing out the rings when you want to use them.
These two articles might be useful as there are some videos to watch too How to sterilise jars for jams and preserves | BBC Good Food and Jam making kit and jam recipe ideas 2021 | BBC Good Food. You might also find some of this page helpful Top tips for making jam | BBC Good Food.

-taff

Put hot sauce in either hot jars or warm ish jars, seal them or shut them or whatever you do to close them, then leave cool down. The steam expands and pushes air out [ or something like that] then when it cools and contracts, it creates a vacuum.

purpleivy

I believe you need new rubber rings each time for food preservation in these types of jars. 

There’s a very good food preservation website, a US one which will help you avoid giving you and yours botulism!  Some acid foods can be processed in a water bath, but others need to be pressure canned. Not in a pressure cooker, in a pressure canner. 

-taff

I would say not, only if the rubber is cracked, stiff or perished.

greyteam1959

purpleivy said:

I believe you need new rubber rings each time for food preservation in these types of jars. 

There’s a very good food preservation website, a US one which will help you avoid giving you and yours botulism!  Some acid foods can be processed in a water bath, but others need to be pressure canned. Not in a pressure cooker, in a pressure canner. 

No you don't need new seals every time you fill the jars.