Preserving
Preserving fruit and vegetables is a great way of using up any abundant supplies you may have.
When preserving it is vital that you sterilise the jars in order to kill any harmful organisms that may contaminate your preserves.
Sterilising preserving jars
Wash jars and lids in hot soapy water ensuring they are scrupulously clean. Rinse clean of bubbles and inspect for any chips or cracks in the jars. Discard any that are not in perfect condition.
Sterilise jars by either placing in a pot of boiling water for 15 minutes or placing them in a preheated oven at 120°C for 20 minutes.
Sterilise the lids by boiling in water for 10 minutes.
Remove jars and drain water (if boiled) before standing in a heat proof dish.
Bottles and jars may also be sterilized with a sterilizing fluid available from pharmacies.
Preserving
Pour hot, freshly cooked fruit, vegetables or sauce immediately into the freshly sterilized jars. Ensure you fill to the top.
Slide a long flexible knife down the inside of the jar to release any air bubbles that may have become trapped. Repeat several times then top up to brim.
Using tongs remove lids from boiling water, place onto jar and screw on tight with a band.
Allow to cool before labelling with name and date.
When the jars have cooled a vacuum should have formed causing the lids to invert slightly. If a vacuum has not formed it indicates that the filling was not hot enough. Remove the seal and reheat in boiling water for 10 minutes. The contents of the jar also need to be reheated. A simple way to do this is to place in the microwave and heat until boiling hot. Pour a little boiling water over the top of the filling until it overflows then place the seal on and screw down.
Never reuse the flat lids as they can be bent when opening. This can cause damage to the rubber seals preventing secure seals forming for subsequent use.