I'm often asked how jams, jellies and chutneys are able to be preserved for so long - easily up to two years - and how jars are sterilised - they aren't called preserves for nothing....
Anyway, the easiest way lies along the path of owning a dishwasher, grasshopper. (My word, I am old!) Just put the jars and the lids into the dishwasher on a hot cycle and when they are dry and still hot add the still hot jelly, jam or chutney to the jars.
If, however, like me you eschew the ownership of such a modern contraption in the best Luddite manner whilst effecting to enjoy the quiet solitude of hand washing cutlery and dishes (ALWAYS wash the wine glasses first....) then another method is required.
Wash the jars and lids in said hand washing manner in hot, clean water an then place them on a tray in a 100 degree oven until you need them to be filled. Temperatures over 85 degrees or so will kill all germs and bacteria, so 100 degrees is fine..
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| These can be sterilised as normal jars |
A couple of extra points:
If using vinegar in your recipe you will need vinegar proof lids, i.e. ones which will not corrode.
When the jars are filled right to the brim and the lids tightly secured, turn the jars over briefly and then set upright again. This ensures a good seal.
If you fill all jars to the brim then wax covers and plastic cellophane wrappers are not required. However, if you have used vinegar then you can add them as a precaution - I don't bother.
Bottles with alcohol are sterilised as above - it's the alcohol that acts as a preservative - not that it lasts long around here!
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| A bit of everything here.... |
I will be putting up a few jam, jelly and chutney recipes this year, so have a go.
