Another jam question (sorry!) Jarring

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rhysdad

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  • Location: West Kent
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Re: Another jam question (sorry!) Jarring
« Reply #15 on: July 09, 2010, 22:41 »
I use Le parfait/Kilner type jars with the spring lid. I wash and dry thoroughly then sterilse in the oven for 5 minutes at 100°c. I use the rubber seals time and again and, so far, have had no problems whatsoever. I don't invert either!

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catllar

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Re: Another jam question (sorry!) Jarring
« Reply #16 on: July 13, 2010, 10:53 »
I'm an inverter. I put the jars and screwtops in the oven before filling, then do them up and turn them upside down until cool. There's often a gap at the bottom of the jar, but as the hot jam has sterilised the space and gravity will pull it down again eventually to fill it up I don't worry. Saves having to faff with discs, rubber rings and it works for me. Each to their own, and the jam lasts happily from one year till next harvest. I guess it's not acceptable for people who are going to show their jam, however!


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