Home |
Search |
Today's Posts |
#7
|
|||
|
|||
pammyT wrote:
[-] I'd be interested to know why one should use 'proper' (and expensive) jars instead of ordinary jars. My whole life I have preserved fruit , made jam, marmalade, pickles, chutneys etc etc and always recycled jam, coffee, sauce etc jars. I run them through the dishwasher and store them ready for use. I even reuse the caps and lids they came with. In the case of plastic ones, as the hot product cools, is creates a vacuum , sealing the lid properly. I have some 4 year old jars of 3 fruit marmalade in my cupboards and it is as good as when it was first made. And since I notice the blackberries are ripe already, I will be making some apple and blackberry jam in the next week or so.And I will be using my stock of odd shaped, different sized, recy cled jars. I too have some ancient jars of marmalade and jam, not to mention maturing fruit vinegars. Lovely. The short answer to your question is that it depends entirely on what you're bottling, how you're doing it, and whether you know what you're doing. If the fruit is acidic, or you add acid (vinegar) or masses of sugar, (as you do when making real jam or chutneys) jam jars are probably ok. For the long answer in exquisite detail visit rec.food.preserving. Some of them do go over the top a bit, though. regards sarah -- Think of it as evolution in action. |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Possibly fruit flies indoors - luring & trapping them? | Gardening | |||
Bottling pears | United Kingdom | |||
OT - possibly avoiding this BS in the future | Ponds | |||
Caterpillars (possibly?) | United Kingdom | |||
Possibly dumb tomato and pepper question | Edible Gardening |