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Thread: Canning kit questions...

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    seasprout's Avatar
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    Default Canning kit questions...

    Basically the set that you preserve tomatoes in in a hot water bath.

    I've been trying to find a set in the uk and failing, I'm finding them via flea-bay in the USA, but postage makes it very expensive.

    I'd rather not use any old pan and kit, as it getting the preserving correct to avoid botulisum is important.

    I've been looking at YouTube clips this evening, and reading older threads on the subject, but I'm finding there are very little newer threads on the subject.

    Does anyone 'do' bottling? I've filled the freezer with bottles toms, but I'm out of room now.


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    Can you use a pressure cooker?
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    no...

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

    Just can't fine one this side of the Atlantic....

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    fishpond is offline Cropper
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    I have just purchased one of these, if this is what you mean.
    Does what I want and very well with the digital timer already fitted.
    Vigo Pasteuriser Stainless Steel Digital
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    Try Giggling Le Parfait jars, that's what we use in France. Not cheap but once you have them all you need to do is replace the rubber seals.
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    burnie is online now Veggie gardener
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    Quote Originally Posted by roitelet View Post
    Try Giggling Le Parfait jars, that's what we use in France. Not cheap but once you have them all you need to do is replace the rubber seals.
    It shall from hence forth be known as Giggling not googling....................................sounds so much nicer
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    Thelma Sanders is offline Gardening Guru
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    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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    ESBkevin is offline Cropper
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    I agree with Thelma it's technique not fancy equipment. My jars go in the ovan to sterilise and the filled jars go in a large enamel 'bread bin' full of water sat on the stove bubbling away. Another medium pot on the bubble to heat/skin the tomatos and a (regularly changed) bowl of cold fresh water to chill the scalded fruits. Skin um and bottle um. Drop the sealed jar below the surface while you prep the next one then take it out and do another, repeat until exhausted or you run out of toms. You need a decent stout set of toungs to extract the filled jar safely from the boiling water!
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