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Thread: Canning kit questions...

  1. #9
    SelkirkAlex is offline Sprouter
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    try searching for preserving cooker, some on ebay from £75 delivered

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    Quote Originally Posted by veggiechicken View Post
    Can you use a pressure cooker?
    Quote Originally Posted by seasprout View Post
    no...

    I'd rather have the the 'on the hob' kit...

    Just can't fine one this side of the Atlantic....
    I've no idea what you mean by "on the hob" kit as my pressure cooker goes "on the hob"
    Lakeland sell an electric Pressure King Pro 5L 12in1 Pressure Cooker which does "canning".
    Why can't they say bottling or jarring?
    Last edited by veggiechicken; 11-09-2017 at 02:59 PM.
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    For a bottling kit, you could also look at Amazon.
    https://www.amazon.co.uk/Piece-Canne...s=home+canning

    Not cheap, though. And, as Thelma Saunders says, you might already have a large pan that would do.
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    Thanks for all your advice peeps, I do have a jam pan, but knew canning needed a lid, but didn't think about a foil cover, I'll do a bit more reading.

    Another quick question.... some of the USA based YouTube clips show people adding salt and or citric acid to the jars before filing with toms, is this really necessary?

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    Quote Originally Posted by Thelma Sanders View Post
    There is no need to buy a special kit, as long as you have pan that is deep enough for the water to cover your jars during the boiling process, as explained here by the National Centre for Home Food Preservation (USA)
    National Center for Home Food Preservation | UGA Publications
    It's sterilising the jars and the boiling time that kills botulism, you don't need any 'special kit' to do that.
    This shows how long to boil jars for tomato preserving.
    National Center for Home Food Preservation | UGA Publications

    My Maslin pan works for jars up to 0.5Lt screw top jars (I use Kilner brand) I cover with foil to keep heat in. Just making sure the water is boiling gently.
    I also use any jam jar that has a pop down lid. The lid popping down proves you have a successful vacuum inside the jar once it has been water bathed.
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    I have a pasteuriser which also can fit a steamer / juicer on top. Had it years and have used it loads
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    I know the one thing you need if you are bottling anything other than tomatoes and other high acidity items like fruit juice is pressure. To ensure botulism is killed for long term storage you need to get the temp up past 118 degrees c (245????F) which you can't do without pressure.

    The salt and citic acid/lemon is to make the tomato more acidic just in case as tomatoes can be a bit boarderline when it comes to having enough acidity.
    Last edited by ecudc; 12-09-2017 at 06:26 AM.
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