Home |
Search |
Today's Posts |
|
#1
|
|||
|
|||
Kilner jars.
In article ,
Janet wrote: I am going to do some beetroot, onions, tomatoes and some cucumbers (gerkins?). I may have missed mention of botulism; surely everybody knows that non-acid foods need the temperature of a pressure canner to be sure? Nope, nobody in the UK knows that. Here, Kilner jars of fruit/veg are just filled, closed and cooked in a boiling water pan without pressure. That is wrong. It's the way my family did it for years. Endless bottled plums were a winter feature of childhood. You do seem to have trouble with the qualification "non-acid", don't you? :-) Plums most definitely do NOT count! The only fruit commonly eaten in the UK that do that I can think of are bananas and avocados. Even ripe strawberries have a fair amount of acid. If you look at most older books, you will see that the recommendation is exactly as Gary said. Also, some people living in the UK have previously lived at moderate altitudes, which makes the requirement more important. why? I don't follow why where they previously lived, makes any difference later? Because the boiling point is lower at altitude. You seem to have a problem with the term "previously" :-=) You're hardly living at altitude now, nor is Baz, the person about to deploy Kilner jars in the English flatlands. Not at all. I said what I meant and I meant what I said. If you choose to misinterpret it, that's your problem. Quite a lot of people who used to live where it was essential continued to do it after returning to the UK. Your statement that nobody in the UK knows that and that nobody does that (which is what I was addressing) was and is just plain wrong. Regards, Nick Maclaren. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
OT opening Kilner jars | United Kingdom | |||
Sterilizing Kilner jars | United Kingdom | |||
Kilner Jars | United Kingdom | |||
Preserving your crop in Kilner Jars | United Kingdom |