On 04/09/2013 22:20, Nick Maclaren wrote:
In article ,
David Hill wrote:
On 01/09/2013 14:29, Baz wrote:

I went to the car boot market this morning to get me spring cabbage plants
and bought a box of 30ish 1 and 2 pint kilner jars for £3.50. Most of the
seals are nacked, but no problem I can make some.
I am going to do some beetroot, onions, tomatoes and some cucumbers
(gerkins?).
That will take 10 jars maximum.
What else can I store in them? My auntie makes all the jam and marmalade
until such times when she can't anymore.

I can give them away, and I will, no problem, but I like the idea of
preserving what I can. If I give them away they will be full, probably of
beetroot or onions. Maybe tomatoes, seeing as how they have started to
ripen by the minute.

Going by what some here would have you believe possibly they should be
called Killing-her Jars.
Anyone stupid enough to put meat or fish into them must be a couple of
sandwiches short of a picnic.

Try looking in a typical French supermarket - you will see lots of
meat-containing dishes packed in such jars. The point is that it is
pretty safe - IF AND ONLY IF you do it correctly. What I don't know
is what the risk is of the non-acid vegetable foods that Baz is
proposing to preserve. Certainly, the traditional UK practice was
to do them under pressure.


Regards,
Nick Maclaren.

I think you are talking about what was called potted meat when I was young.
Not something that was commonly done at home.

In article ,
David Hill wrote:

Going by what some here would have you believe possibly they should be
called Killing-her Jars.
Anyone stupid enough to put meat or fish into them must be a couple of
sandwiches short of a picnic.

Try looking in a typical French supermarket - you will see lots of
meat-containing dishes packed in such jars. The point is that it is
pretty safe - IF AND ONLY IF you do it correctly. What I don't know
is what the risk is of the non-acid vegetable foods that Baz is
proposing to preserve. Certainly, the traditional UK practice was
to do them under pressure.

I think you are talking about what was called potted meat when I was young.
Not something that was commonly done at home.

Not just that - think cassoulet or confit de canard. While that
sort of thing was not commonly done to meat at home in the UK,
France is very little higher.


Regards,
Nick Maclaren.