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Sterilizing Kilner jars
On Sat, 7 Sep 2013 14:27:51 +0100, Janet wrote:
In article , says... I was wondering, instead of wasting gas and electricity to sterilize the jars, if citric acid and sodium bisulphite(as in winemaking sterilization) would do the trick. No, but you only need to have the oven on low for 20 mins so hardly a vast expense. Wash jars in hot soapy water, rinse, drain, pack the empty wet jars standing upright in a roasting tin and put it in the oven. Turn oven on to 120 C, once it's reached temp 10 mins should do it. I've never bottled anything and only occasionally make jam. When making small amounts of jam, I sterilised my jars ( washed, rinsed and drained) by half-filling them with water and giving them a few minutes boiling in the microwave. Is this good enough? Pam in Bristol |
#2
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Sterilizing Kilner jars
On 2013-09-07 15:58:40 +0000, Pam Moore said:
On Sat, 7 Sep 2013 14:27:51 +0100, Janet wrote: In article , says... I was wondering, instead of wasting gas and electricity to sterilize the jars, if citric acid and sodium bisulphite(as in winemaking sterilization) would do the trick. No, but you only need to have the oven on low for 20 mins so hardly a vast expense. Wash jars in hot soapy water, rinse, drain, pack the empty wet jars standing upright in a roasting tin and put it in the oven. Turn oven on to 120 C, once it's reached temp 10 mins should do it. I've never bottled anything and only occasionally make jam. When making small amounts of jam, I sterilised my jars ( washed, rinsed and drained) by half-filling them with water and giving them a few minutes boiling in the microwave. Is this good enough? Pam in Bristol A hot wash (& dry) in the hottest setting dishwasher is recommended by quite a lot of jam makers. I haven't made jam or marmalde for ages but I used to do that and have never yet poisoned anyone. To keep them at a heat that wouldn't allow them to crack when filled with hot marmalade, I put them on a baking tray in the bottom of the Aga but I'm sure a warm setting on an oven would do the same job. -- Sacha www.hillhousenursery.com South Devon |
#3
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Sterilizing Kilner jars
On 07/09/2013 18:33, sacha wrote:
On 2013-09-07 15:58:40 +0000, Pam Moore said: On Sat, 7 Sep 2013 14:27:51 +0100, Janet wrote: In article , says... I was wondering, instead of wasting gas and electricity to sterilize the jars, if citric acid and sodium bisulphite(as in winemaking sterilization) would do the trick. No, but you only need to have the oven on low for 20 mins so hardly a vast expense. Wash jars in hot soapy water, rinse, drain, pack the empty wet jars standing upright in a roasting tin and put it in the oven. Turn oven on to 120 C, once it's reached temp 10 mins should do it. I've never bottled anything and only occasionally make jam. When making small amounts of jam, I sterilised my jars ( washed, rinsed and drained) by half-filling them with water and giving them a few minutes boiling in the microwave. Is this good enough? Pam in Bristol A hot wash (& dry) in the hottest setting dishwasher is recommended by quite a lot of jam makers. I haven't made jam or marmalde for ages but I used to do that and have never yet poisoned anyone. To keep them at a heat that wouldn't allow them to crack when filled with hot marmalade, I put them on a baking tray in the bottom of the Aga but I'm sure a warm setting on an oven would do the same job. I'm not going to go out to buy a dishwasher just to heat jam jars. I'm still making jam, though I haven't done any yet this year, also I make a tomato and apple chutney. One thing I want to try is instead of lids or papers and covers for the jars (I've actually been using cling film for the last few years) is to try candle wag poured on when the jam is still warm/hot it will cap off the contents., The wife who is Canadian tells me that is what her mother used to do. David @ a now damp side of Swansea Bay, well just 3 or 4 very light showers so far but a build up of cloud. |
#4
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Sterilizing Kilner jars
On Sat, 07 Sep 2013 20:02:37 +0100, David Hill
wrote: On 07/09/2013 18:33, sacha wrote: On 2013-09-07 15:58:40 +0000, Pam Moore said: On Sat, 7 Sep 2013 14:27:51 +0100, Janet wrote: In article , says... I was wondering, instead of wasting gas and electricity to sterilize the jars, if citric acid and sodium bisulphite(as in winemaking sterilization) would do the trick. No, but you only need to have the oven on low for 20 mins so hardly a vast expense. Wash jars in hot soapy water, rinse, drain, pack the empty wet jars standing upright in a roasting tin and put it in the oven. Turn oven on to 120 C, once it's reached temp 10 mins should do it. I've never bottled anything and only occasionally make jam. When making small amounts of jam, I sterilised my jars ( washed, rinsed and drained) by half-filling them with water and giving them a few minutes boiling in the microwave. Is this good enough? Pam in Bristol A hot wash (& dry) in the hottest setting dishwasher is recommended by quite a lot of jam makers. I haven't made jam or marmalde for ages but I used to do that and have never yet poisoned anyone. To keep them at a heat that wouldn't allow them to crack when filled with hot marmalade, I put them on a baking tray in the bottom of the Aga but I'm sure a warm setting on an oven would do the same job. I'm not going to go out to buy a dishwasher just to heat jam jars. I'm still making jam, though I haven't done any yet this year, also I make a tomato and apple chutney. One thing I want to try is instead of lids or papers and covers for the jars (I've actually been using cling film for the last few years) is to try candle wag poured on when the jam is still warm/hot it will cap off the contents., The wife who is Canadian tells me that is what her mother used to do. David @ a now damp side of Swansea Bay, well just 3 or 4 very light showers so far but a build up of cloud. I have a jug of hard paraffin wax which I use and reuse on the odd occasions I make jam. My mother did it as did her mother. I bought it from a chemist many years ago. I stand the jug in the hot oven for a while to melt it. When the jars are filled I just pour the melted wax on top. Make sure the jars are fairly full so the wax isn't below the rim. It makes a perfect seal in my experience Pam in Bristol |
#5
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Sterilizing Kilner jars
In article , nospamigg1937
@yahoo.co.uk says... On Sat, 07 Sep 2013 20:02:37 +0100, David Hill wrote: I'm not going to go out to buy a dishwasher just to heat jam jars. No need; you have an oven. One thing I want to try is instead of lids or papers and covers for the jars (I've actually been using cling film for the last few years) is to try candle wag poured on when the jam is still warm/hot it will cap off the contents., Could be hard (or expensive) to find modern candles which are food safe. I have a jug of hard paraffin wax which I use and reuse on the odd What a faff! I use a waxed paper disc (buy the right size for your jars) laid wax side down on top of the marmalade while piping hot. Followed by a screw top lid. Discs are available from Lakeland; old lids can be cleaned boiled and re-used, or you can buy new ones online. Janet |
#6
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Sterilizing Kilner jars
On Sun, 8 Sep 2013 11:14:47 +0100, Janet wrote:
I have a jug of hard paraffin wax which I use and reuse on the odd What a faff! Quite. And withouta proper lid how do you keep the jam once opened? I use a waxed paper disc ... What a faff! ... old lids can be cleaned boiled and re-used, That's what we do saves having to fish the bit of paper out that serves no useful purpose IMHO. Check the old lids for damage (dents or distorted seal) then still boiling jam into hot jars and lid on straight away. Oven mits essential and there may still be a bit ouch ouch ouch once you've done a few and the heat is starting to penetrate the mits... Note this is jam, high sugar. For low sugar or low acidity stuff you need do need to take more care, ie above boiling point for "a while" where "a while" is 10 mins. -- Cheers Dave. |
#7
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Sterilizing Kilner jars
Janet wrote in
t: In article , nospamigg1937 @yahoo.co.uk says... On Sat, 07 Sep 2013 20:02:37 +0100, David Hill wrote: I'm not going to go out to buy a dishwasher just to heat jam jars. No need; you have an oven. One thing I want to try is instead of lids or papers and covers for the jars (I've actually been using cling film for the last few years) is to try candle wag poured on when the jam is still warm/hot it will cap off the contents., Could be hard (or expensive) to find modern candles which are food safe. I have a jug of hard paraffin wax which I use and reuse on the odd What a faff! I use a waxed paper disc (buy the right size for your jars) laid wax side down on top of the marmalade while piping hot. Followed by a screw top lid. Discs are available from Lakeland; old lids can be cleaned boiled and re-used, or you can buy new ones online. Janet We buy from a charity(Womens Institute) for our jam and marmalade most times, when my great aunt forgets how to do it, she is getting older now. They used to sell it with a bit of greaseproof paper and an elastic band around it. They are not allowed to sell it like that anymore. I don't think it hurt anybody. But the law.....insists.... There is nothing nicer, in the preserve world, than a spoon of home made jam or marmalade. Baz |
#8
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Sterilizing Kilner jars
In article ,
Pam Moore wrote: On Sat, 7 Sep 2013 14:27:51 +0100, Janet wrote: In article , says... I was wondering, instead of wasting gas and electricity to sterilize the jars, if citric acid and sodium bisulphite(as in winemaking sterilization) would do the trick. No, but you only need to have the oven on low for 20 mins so hardly a vast expense. Wash jars in hot soapy water, rinse, drain, pack the empty wet jars standing upright in a roasting tin and put it in the oven. Turn oven on to 120 C, once it's reached temp 10 mins should do it. I've never bottled anything and only occasionally make jam. When making small amounts of jam, I sterilised my jars ( washed, rinsed and drained) by half-filling them with water and giving them a few minutes boiling in the microwave. Is this good enough? I (and many other people) don't bother with more than ensuring that they aren't excessively grubby. Hot jam will kill most of the heat-sensitive whatsits, and the nasty ones won't grow in an acid, high-sugar product. That being said, my strawberry jam (which I cooked lightly to preserve its freshness) was a little TOO lightly cooked, and has developed mould on top and fermented somewhat. Big deal. Both are harmless to humans - and we consume both from choice (e.g. blue cheese and real beer). Regards, Nick Maclaren. |
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