[Boudiloo]

Hi,
I am just looking into making my own preserves especially jams & chutneys etc, and I have sourced some new 8oz jars of the round type with normal one piece screw lids that are suitable for what I want to make.  Though after reading loads of recipes, I see that some people after filling the jars then put them into a hot water bath/canner?

I understand that this method expels the air and kills any residule micro-organisms inside the jar and gives the contents a better chance of lasting longer.  So my question is....

'Can this be done with the type of jars & lids that I have found   ?'

Any advice or thoughts are very much appreciated.

Thanks,

Louise

[mumofstig]

If you are making jams and chutney, rather than bottling vegetables or pasta sauces - then there is no need to put them into a waterbath. The vinegar/sugar in the recipes acts as as the preservative

Just make sure that the bottles and caps are sterilised before use and put on the tops as soon as the jars are filled with hot jam/chutney

[Boudiloo]

Thank you ever so much for that 

I think I have read far too much information - and I became slightly confused