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Clear jar seal covers - all tight, some sucked down, some havent - will they be ok?

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  • #1

    Clear jar seal covers - all tight, some sucked down, some havent - will they be ok?

    Hi -newbie question here - had some attempts at making different types of chutney/relish in the last week. I have sealed the jars using the clear, circular/disc type covers using a rubber band. All have sealed tight, but I notice some are flat across and tight, whereas others are tight but with a suction downwards. My question is will the jars that have the covers tight, yet flat across be ok, or do they need to have sucked downwards? Fingers crossed they will be fine. Hope that makes sense Thanks
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  • #2
    Hi Suzanne and a very warm welcome to the vine from Jinny cat & me. I'm sorry but I can't help you with regards to your chutney/relish I always use screw top jars. With luck someone will be along who know's more about these thing's. Hope to chat with you from time to time. xx

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    • #3
      Hello Suzanne and welcome to the Vine. I don't know the definite answer but this is what I would do:
      I would use those without downward suction first and keep the others. If you are planning on keeping all of them for a long time then I would suggest you re-do those that you are not sure of by boiling them again, sterilising the jars and re-bottling.
      From what you have said, it doesn't look as if the jars have lids - I don't know exactly how long they keep like that, I always put lids on my jars and, as long as the lid doesn't pop up when pressed the contents should keep for a good while.
      A garden is a lovesome thing, God wot! (Thomas Edward Brown)

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      • #4
        Generally speaking, tight across is fine. Knowing how fast home made jam goes, you are unlikely to have any of it long enough to go off. The sugar is the preservative and you are just sealing it off from the air with your covers. Try not to worry. Generations of jam makers have just banged a lid on and everything has been ok.

        PS - it's only recently that people have used lids. When my mum made jam, and when I first started 40-odd (very odd!) years back, we used the ones you are describing. We're still here!
        Last edited by Flummery; 03-04-2011, 08:09 AM. Reason: PS
        Whoever plants a garden believes in the future.

        www.vegheaven.blogspot.com Updated March 9th - Spring

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        • #5
          Should be OK, especially for chutney. Did you moisten the plastic seals? The ones I have you are supposed to make them damp before putting them on, and it helps them seal.
          Flowers come in too many colours to see the world in black-and-white.

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          • #6
            Thank you all for your thoughts. Flummery, my Grandmother used the clear covers years ago too. The jars I am using are marmalade/coffee/mayonaise type jars that didnt have lids to go with them, so these covers fit perfectly. Yes Hilary B, I moistened them before putting across the jar - they are convenient - good for a learner - I havent yet graduated to the screw top lids Doing perserves without vinegar and sugar and using screw tops all seems abit intimidating at the moment...... I was very proud today, attended staff meeting where 3 of my relish/chutneys were had with crackers and cheese - seemed to be a real hit!

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