" Jars ", Sterilizing,

Sealing and Storage

               Sterilizing Jars

                    Jars must be glass, without chips or cracks, and should be sterilized to avoid deterioration in all preserves. As a rule, hot preserves should go into hot jars and cold preserves should go into cold jars. All items used in the process of making Jams, Jellies and Preserves must be clean, including tea towels and " your hands ".

                Preserving jars are perhaps better known as Consol or Ball jars. Made of glass, they are topped with a glass, plastic or metal lid which has a rubber seal and will keep the contents in good condition for years if the rules for sterilizing are adhered to.

                    Jars may be sterilized by any of the following methods :

          Wash well in soapy warm water and then place in a 130º C oven for 30 minutes to dry.

          Wash as above, then rinse well, fill with water, and microwave on full power for 5 minutes, depending on thickness of glass and size of jars ( make sure there are no metal parts on the jars when microwave oven is used ).

          Wash as above, then boil the jars in a large saucepan, covered with water for 15 minutes.

          The last method of sterilizing is a good one and works very well. It is also the quickest method. Sodium Metabisulphate or Campden tablets as they are better known , are crushed, and mixed with cold water. Crush four tablets and mix them with two litres of water. Dip your jars in the mixture, making sure that all parts are coated and then place in a warm oven , upside down to dry. They can be used as needed. Some chemists and all brewing shops keep Campden tablets or something similar.

          Jam jars should be saved from year to year. Ask family and friends to save them for you. Treat the lids in the same way, except you cannot use the microwave for metal lids !

               Sealing Jars

                Special lined or lacquered lids which are supplied with most preserving jars are excellent. Glass lids with rubber seals are equally as good. Do not try to close jars with cellophane, wax paper or tin foil, as they are inadequate for long term storage or sealing.

               As an added safety feature for your Jams and Jellies use paraffin wax ( available at most chemists ) as this makes an excellent seal. Melt over a low heat, pour a thin layer , about 2 mm over the top of the jam, just enough to cover the surface, and just before it has set, pour another thin layer over the previous one. It is a good idea to put a small piece of string into the wax to enable the wax to be lifted off at a later date when the jam is to be used. Remember ! Once the jam is opened , refrigerate it. 

( Back to top )

  Recipes_za Compiled and Maintained by Mike Acornley, Webmaster

     E-mail Me

All the Graphics, backgrounds, bars and bullets are my own, except where awarded or stated !
Copyright 1999 - 2003