Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: jmc1949 on August 15, 2013, 16:26
-
I've not done very much perserving and only have 4 five new kilner jars.
But I've been given 14 dual purpose Kilner Jars plus 2 Forster and 1 Mason Ball perserving jars. These jars have no lids and are very old and heavy. The person that gave them to me said they were his grannies.
Does anyone know where I could get replacement screw tops for these old dual purpose Kilner Jars as they have wide necks. There was one old lid with them which fits. The measurement is 8.5cm.
It would be a shame not to use them. I'll deal with the Forster and Mason Ball jars at a later date.
Anyone got any suggestions about replacement lids or how I could use them without lids.
-
Hi
Not used them, but there is this site
http://www.preservingjarparts.co.uk/ (http://www.preservingjarparts.co.uk/)
Regards
WW 8)
-
Lakeland and Ware of Knutsford do them
-
Thanks for the suggestions. I'll have a look at the sites.
-
Didn't people used to put preserves/jam into jars and use paper lids with an elastic band tied around them? Or is this no longer a good thing to do.? When I bought my jars this year I did see that they sold gingam cloth lids, but I didn't pay attention.
-
Didn't people used to put preserves/jam into jars and use paper lids with an elastic band tied around them? Or is this no longer a good thing to do.? When I bought my jars this year I did see that they sold gingam cloth lids, but I didn't pay attention.
I think your right, Bob. I remember my grandmother using a parchment type paper and then putting little gingham clothes over, but I didn't pay attention either. I need to find an old book on preserving.
-
I always use the wax discs on top of the jam/preserve/chutney then a normal jar lid or the kilner jar lid then on the normal/recycled jars (if I'm giving them away to friends) then I make little fabric lid covers with my pinking shears and ribbon. :)
-
I use wax discs on jams and jellies never bother on chutney relish or pickle :)
-
The WI recommend that you don't use waxed discs with metal lids as you can get mould growing between. A friend of mine that had happen.
Another way of giving a seal which was used in my Gran's day was to melt some paraffin wax and pour a layer on top of your preserve before you tie a cloth top on.
-
Will bear that in mind as I do have a couple of those Mason jars with the 2 part metal lid too ;)
Thanks
-
would melted butter work I use that on pattes ?
-
would melted butter work I use that on pattes ?
No, my love because then you would have to store all your jars in the fridge. the butter would be soft and after a while would go rancid.
When you top pate with butter you would keep that in the fridge. :)
-
Yes that is true I do :)
-
Years ago I used to use wax paper discs with cellophane circles dampened and stretched over the jar, secured with an elastic band.
I feel old!!!! :(
-
Years ago I used to use wax paper discs with cellophane circles dampened and stretched over the jar, secured with an elastic band.
I feel old!!!! :(
No don't because it might be a good way. Not all old ways are bad, some, a lot are worth keeping.
-
Years ago I used to use wax paper discs with cellophane circles dampened and stretched over the jar, secured with an elastic band.
I feel old!!!! :(
I still do & don't intend to buy in to this 'new' way of buying new jars & tops,just doesn't do it for me. I'm not selling them, I've done the old fashioned way for 30 years or so,very rarely had any jam go off & on the odd occasion when I have I know it was my fault. I suppose if you are just starting off preserving that is the info that is around.I do wonder if now there is so much about preserving it is the manufacturers making money out of us again. I'm working on the old adage 'if it ain't broke don't fix it' :D
-
Years ago I used to use wax paper discs with cellophane circles dampened and stretched over the jar, secured with an elastic band.
I feel old!!!! :(
My Mother used to do it that way ;)
-
Years ago I used to use wax paper discs with cellophane circles dampened and stretched over the jar, secured with an elastic band.
I feel old!!!! :(
I still do & don't intend to buy in to this 'new' way of buying new jars & tops,just doesn't do it for me. I'm not selling them, I've done the old fashioned way for 30 years or so,very rarely had any jam go off & on the odd occasion when I have I know it was my fault. I suppose if you are just starting off preserving that is the info that is around.I do wonder if now there is so much about preserving it is the manufacturers making money out of us again. I'm working on the old adage 'if it ain't broke don't fix it' :D
I'm glad you can still use wax discs and cellophane circles. That's what I remembered my gran doing. I don't remember any lids. I'll do it this way as I'm only preserving for me own use. Next I need to find wax discs and cellophane circles.
-
Just looked at eb.y. Lots of packs with wax discs, celleophane etc.
-
I found a site that does gingam circles if you like.
-
Years ago I used to use wax paper discs with cellophane circles dampened and stretched over the jar, secured with an elastic band.
you can still buy/use them, but nowadays I use recycled jars complete with their lids. The dimpled lids are brilliant cos you can see if you have a good seal or not :)
When I was young kilner jars were used more for things that needed heat-treatment to preserve them, like tomatoes, apples or other fruit in syrup, rather than simple jams or jellies which would last under the wax sealing papers and cellophane lids ;)
and yes you can store pates in them if they are heat treated :)
-
Mos yes you are right but in those days everybody had a larder. I remember the one in our house, it has a metal grill to the outside, no windows and was cool. So things would keep better. In our CH houses there are no places to store jars like that and so you need a better seal.
-
Sorry, but the heat treatment provides the seal - believe me, they still do this kind of preserving a lot in countries around the Med ;)
-
Ok, I was only wondering about the different storage locations.
-
My intention is to preserve apples, comice pears and victoria plums for over winter use. So will using wax paper and cellophane not be adviceable. I have a larder of sorts in the garage which is very cold in winter.
Sorry to ask stupid questions but I've never done this type of preserving.
-
Nor have I, but I do have a cold potting shed. My jams are in a kitchen cupboard at the moment. I will watch this with interest.
-
definitely not - you need to heat treat the jars after filling, to ensure they'll keep well.
look here
http://chat.allotment-garden.org/index.php?topic=108562.msg1221577#msg1221577
-
The sugar and acidity in berries in jams and the sugar and vinegar in chutneys are what preserve them, as long as they are airtight.
Fruits preserved in syrup do not have the same ratios of ingredients and do not store without heat tratment.
-
Thanks for the link - makes more sense now.
-
Sorry, but the heat treatment provides the seal - believe me, they still do this kind of preserving a lot in countries around the Med ;)
This is what I have been doing this year. Here in Bulgaria everything is bottled as soon as it's ready, they don't go a bundle on fresh veg the way we do. As the neighbours had already planted dozens of tomato and pepper plants, as well as aubergines, courgettes and okra, it has been a very steep learning curve, as although I have made plenty of jam, chutney and jelly, I have never had such a huge amount of other stuff to process. It is all in the cellar. I also have a freezer full, but could easily lose that in power cuts over the winter.
Thank goodness for the internet, I couldn't have done it otherwise.
Next year I will plant what I want, to eat mostly fresh. I have enough tomatoes etc bottled for years!!!
-
If you are snowed in during the winter Tosca at least you will have bottled tomatoes to keep you going :lol:
-
If you are snowed in during the winter Tosca at least you will have bottled tomatoes to keep you going :lol:
Too right. Got plenty of bottled fruit too, thanks to my garden, with walnuts to come. Will stock up on flour too.
Loving it, it's right up my street.
-
don't forget the old standbys of rice, pasta and dried pulses - then you should never go hungry - even if you get bored :lol: