Water Bath Method of preserving - advice on jars

**roitelet** · 12-02-2015, 10:04 PM

That should be OK but for edible food you MUST use the proper jars, Le Parfait or Kilner with the correct rubber seals.

**TrixC** · 07-07-2015, 10:04 AM

Originally posted by roitelet View Post

That should be OK but for edible food you MUST use the proper jars, Le Parfait or Kilner with the correct rubber seals.

Why is this? (I'm not questioning you, I have yet to try the water bath method and just trying to understand how it works).

**Thelma Sanders** · 07-07-2015, 10:32 AM

I water bath passata and tomato sauces every year in ordinary jars, I just use the ones with 'pop-up' lids so I can be sure there's a good vacuum seal.

Generations of Italians have made passata/sauces without the preserving jars you mention, so it's something I will carry on doing

I wouldn't use ordinary jars for preserving meat recipes though.

**Nicos** · 07-07-2015, 03:18 PM

There are different qualities of glass jam jars. Some thicker than others.
I used Bon Maman type for small quantities and Le Parfait /kilner type jars for larger amounts.

The thickness of the glass will make a difference- and the quality of the fit of the lid.
I'm speaking from experience as I've had a frew failures with other , lower quality jars in the past

Thelm- what make of jam jar do you use??

**PyreneesPlot** · 07-07-2015, 03:39 PM

I also water bath passata in normal jars (and parfait type, too) so long as the lid fits really well.

**Nicos** · 07-07-2015, 04:02 PM

I wonder if maybe I overfilled my jars and that's why they cracked in the water?...may have not been the glass quality then????

**Thelma Sanders** · 07-07-2015, 04:15 PM

Originally posted by Nicos View Post

Thelm- what make of jam jar do you use??

Ordinary saved 1lb jam jars and use pop up lids like these

50 GOLD JAM JAR LIDS - SIZES 43MM, 48MM, 53MM, 58MM , 63MM , & 63MM BUTTON | eBay

**PyreneesPlot** · 25-07-2015, 09:24 AM

First 2 litres of the year done today - and naturally, first cracked jar ever!

**Thelma Sanders** · 25-07-2015, 10:59 AM

Bad luck!
I've recently noticed some jar sellers are advertising 'new lightweight' glass jars as if it's a plus point Doh.

**Twinsane** · 06-10-2015, 09:14 AM

Originally posted by Thelma Sanders View Post

Ordinary saved 1lb jam jars and use pop up lids like these

50 Gold JAM JAR Lids Size 63mm Button POP UP | eBay

Earlier I was looking at these on ebay and my teenage son came in and asked why I'm looking at lids. I explained that I need new lids for jams etc and he's said, "why don't you just buy lots of smartprice lemon curd from asda for 22p, which is cheaper than the lids, and I can eat it all!"

**Twinsane** · 06-10-2015, 09:19 AM

Oooh and I've just found that the same seller sells 100 lids for only �2 extra

GOLD JAR LIDS - QTY 100 - SIZES 43MM, 48MM, 53MM, 58MM , 63MM , & 63MM BUTTON | eBay

**mrswadders** · 06-10-2015, 09:21 AM

I did a similar thing, I make 'traffic light chilli jelly' i.e red,orange and green jelly and stack the jars on top of each other. I needed lots of the small condiment type jars think mint sauce size, so bought loads from sainsburys chucked them all in one big jar - hey presto loads cheap jars at the fraction of the cost!

**Twinsane** · 06-10-2015, 09:26 AM

Great idea mrswadders. I like to do a few of the little jars to give away to elderly relatives and friends that like to have a little bit of what I'm making but wouldn't want a big jar.

**boatsman** · 29-02-2016, 07:46 AM

I just use Kilner type jars from IKEA. I just rinse the jars out with hot water before using and fill it to the top with marmalade, leaving about half a centimetre gap from the top which the lid neatly fills. Then when cool in the refridgerator. I have never any surplus to store. The use of a hot water bath or preferably an autoclave seems to me to be a bit excessive. Anyway that's my two pennyworth.

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Water Bath Method of preserving - advice on jars

Water Bath Method of preserving - advice on jars

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