ChatterBank1 min ago
jars for jam
25 Answers
I am new to jam making having made my first fridge batch but now want to jar and steam shut for upto 6 months shelf life but I have no jars at home,
a) for future reference can you reuse old/empty glass jam jars with metal lids and of course sterilise?
b) if you were to buy new on the high street (not online) who would supply them please?
Thanks from
Jammy What..the?
a) for future reference can you reuse old/empty glass jam jars with metal lids and of course sterilise?
b) if you were to buy new on the high street (not online) who would supply them please?
Thanks from
Jammy What..the?
Answers
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We "put up" a lot of preseres, jellies and jams here in the U.S. because of the plentiful ingredients.
The smaller 1/2 pint jar usually used for canning are quite inexpensive here. A Dozen new jars with lids and rings are about $13.00. All one has to do each succeding fall is buy a box of lids... usually about $1.50 for a dozen. There are larger 1 pint jars that we use a lot of especially when making preserves. They run about $14.00 the dozen and new lids about $3.00.
Seen here: http://www.mycosupply...add=action&key=CANN01
A water bath works better for sterilization than steam ... just a pot large enough to hold the jar covered about 1 inch deep in water, brought to a roiling boil for at least 15 minutes... remove jars with holder and allow to cool... you'll hear the distinctive "ping" as they cool signifying a good, sound seal. They'll last for at least 2 years and more if they are kept in a relatively cool dark place...
The smaller 1/2 pint jar usually used for canning are quite inexpensive here. A Dozen new jars with lids and rings are about $13.00. All one has to do each succeding fall is buy a box of lids... usually about $1.50 for a dozen. There are larger 1 pint jars that we use a lot of especially when making preserves. They run about $14.00 the dozen and new lids about $3.00.
Seen here: http://www.mycosupply...add=action&key=CANN01
A water bath works better for sterilization than steam ... just a pot large enough to hold the jar covered about 1 inch deep in water, brought to a roiling boil for at least 15 minutes... remove jars with holder and allow to cool... you'll hear the distinctive "ping" as they cool signifying a good, sound seal. They'll last for at least 2 years and more if they are kept in a relatively cool dark place...
The re-used lids will not vacuum seal... and this is what the "ping" is I related. Lots of people do make "refrigerator" jams and jellies,which do not need to be sterilized but also do not "keep" well and always have to be refrigerated whereas the vacuum sealed ones can be stored anywhere (cool is better though).
I'm smiling at all of the references to refrigeration and vacuum sealing on this thread. Some people seem to have forgotten that jams (etc) aren't called 'preserves' for nothing!
When I was a youngster my mother made lots of jam. She simply used any old jam jars (sterilised in boiling water) and placed a disk of greaseproof paper on top of the jam. Then a larger disk of greaseproof paper was fixed onto the top of the jar with a rubber band. The jar was then placed into the larder. (We didn't have a fridge until I was into my teens). The jams remained in good condition for many months (and sometimes even for a year or two).
So, in my opinion, it's a total waste of money to buy special jars or to bother with vacuum sealing. (Even now, when I buy jam from a shop, I'd never bother refrigerating it. It seems to last for several months after opening, just in the kitchen cupboard).
Chris
When I was a youngster my mother made lots of jam. She simply used any old jam jars (sterilised in boiling water) and placed a disk of greaseproof paper on top of the jam. Then a larger disk of greaseproof paper was fixed onto the top of the jar with a rubber band. The jar was then placed into the larder. (We didn't have a fridge until I was into my teens). The jams remained in good condition for many months (and sometimes even for a year or two).
So, in my opinion, it's a total waste of money to buy special jars or to bother with vacuum sealing. (Even now, when I buy jam from a shop, I'd never bother refrigerating it. It seems to last for several months after opening, just in the kitchen cupboard).
Chris
Thanks Chris! Was just posting an answer to Clanad when the screen "collapsed!" Anyway, I have always put my jam into various re-used jars, using the original lids, sterilised of course. Have never put it in the fridge, and as you say it lasts a year, sometimes two.
I also find that homemade jam doesn't go off as quickly as shop bought when you start using it, even if it gets contaminated with the butter knife!
I also find that homemade jam doesn't go off as quickly as shop bought when you start using it, even if it gets contaminated with the butter knife!
man this is getting confusing.....lol,
well due to the quantity of raspberry's I have here about 2kg and the fact they need jamming before they 'go off' and they can't be frozen as were once already frozen and defrosted this is my need for quick solutions, I have made my first batch as same weight of sugar to fruit (waitrose recipe) they say it lasts in the fridge for 3 weeks and the fact that made 2 jars with 500g and I have 2 kg of raspberries left I am thinking I need long term solution, I don't know if I want to trust chris's option as everything and everything 'goes off' in my house so some protection the better if possible will be putting in dark cupboard room temperature, was going to sterilse and the boil seal, but have no jars at home, will have to buy, but there is still mixed views on reusing the lids, I personally can't see why not because the sealing and vacuum will depress the lid ready for the 'pop' of the seal when opened months down the line??
well due to the quantity of raspberry's I have here about 2kg and the fact they need jamming before they 'go off' and they can't be frozen as were once already frozen and defrosted this is my need for quick solutions, I have made my first batch as same weight of sugar to fruit (waitrose recipe) they say it lasts in the fridge for 3 weeks and the fact that made 2 jars with 500g and I have 2 kg of raspberries left I am thinking I need long term solution, I don't know if I want to trust chris's option as everything and everything 'goes off' in my house so some protection the better if possible will be putting in dark cupboard room temperature, was going to sterilse and the boil seal, but have no jars at home, will have to buy, but there is still mixed views on reusing the lids, I personally can't see why not because the sealing and vacuum will depress the lid ready for the 'pop' of the seal when opened months down the line??
my uncle had a bit of deal going with a neighbour, that he would save all his shop bought jars for her and in return once a month, she gave him a jar of homemade jam
he woud only bin them any way so he was happy to fo it
why not ask around your neighbours, offer say a jar of jam for every say, 8-10 jars they give you perhaps?
he woud only bin them any way so he was happy to fo it
why not ask around your neighbours, offer say a jar of jam for every say, 8-10 jars they give you perhaps?
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