As far as I recollect, the lids are left slightly loose during the cooking, heating process then tightened as soon as they are removed from the hot water. This is to allow steam to escape without exploding the jar/bottle.
So long as you add either citric acid or lemon juice you'll be fine with practically any method. Remember the American advice is that the way we do Jam will kill you.
How on earth else can you make jam, other than cooking it in a pan or microwave until it gets to setting point, then putting it into hot sterilised jars?
I use waxed discs before putting the (also sterilised) lids on while it's still hot but I think they're optional. Most jam/marmalade is either made from fairly acidic fruits to begin with or has lemon juice added - my understanding is that it needs some acidity as well as sugar and pectin to set.
Your preserves look delicious, by the way
Doncaster, South Yorkshire. Soil type: sandy, well-drained
This is the best and most authoritative book I know (published by HMSO) for bottling tomatoes and other fruit and veg. It explains everything, including what not to do ... yes tighten the lids as soon as you take them from the hot water. It's certainly the book we were recommended to use when I was a WI member.
How on earth else can you make jam, other than cooking it in a pan or microwave until it gets to setting point, then putting it into hot sterilised jars?
They then boil it for a certian amount of time which varies depending on the size of the jars and your altitude.
Do they get simmered in the fish kettle with lids on or off?
If on, are they on loose or tight?
I’ve read lots of things about the process but that is the one thing that nobody mentions. 🙂
On but not very tight, I don't find I need to re tighten them when they come out. But I do put the contents in hot so there isn't going to be much expansion.
Crikey. You'd think boiling what's effectively a sugar solution with some degree of acidity once (to get to setting point, around 105C) would be enough to kill pretty much anything.
Doncaster, South Yorkshire. Soil type: sandy, well-drained
There are two possibilities … one is that there was a lack of proper sterilisation of the fruit, jars and equipment and natural yeasts are fermenting and producing CO2 … beware … pressure will build up until they explode.
The other possibility is that insufficient citric acid was used to destroy any naturally occurring botulinum spores and these are not only developing and producing CO2 but also Botulinum toxin … one of the deadliest toxins there is.
There are two possibilities … one is that there was a lack of proper sterilisation of the fruit, jars and equipment and natural yeasts are fermenting and producing CO2 … beware … pressure will build up until they explode.
The other possibility is that insufficient citric acid was used to destroy any naturally occurring botulinum spores and these are not only developing and producing CO2 but also Botulinum toxin … one of the deadliest toxins there is.
Thank you, i'll have a further read and see what is happening, if it's just a few or all. We brew cider so have steriliser and know a bit about that side of things, I remember her doing the new jars. I found that book you mentioned too, for a whole £3 delivered so will see about ordering that too. I hope not too many have gone wrong, what a waste of my lovely tomatoes!
While that book is good on process, as far as I can remember it doesn’t actually go into the botulinum risk … that was covered in the WI talks I attended.
If there’s a WI in your area I recommend you and/or your OH investigate and consider joining … many of the more traditional ones are a great resource to share traditional skills … and of course all genders are welcome nowadays.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
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This is to allow steam to escape without exploding the jar/bottle.
https://www.wob.com/en-gb/books/agricultural-and-food-research/home-preservation-of-fruit-and-vegetables/9780112428640?gclid=EAIaIQobChMI5NPghdHw-QIVho1oCR1SdgjHEAQYASABEgKDufD_BwE#GOR002441236
Lots on all the usual second-hand book sites and Am**on.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
On but not very tight, I don't find I need to re tighten them when they come out. But I do put the contents in hot so there isn't going to be much expansion.
Don’t eat them!
one is that there was a lack of proper sterilisation of the fruit, jars and equipment and natural yeasts are fermenting and producing CO2 … beware … pressure will build up until they explode.
https://www.cdc.gov/foodsafety/communication/home-canning-and-botulism.html#:~:text=If%20home%20canning%20is%20not%20done%20the%20proper,commonly%20produced%20by%20a%20germ%20called%20Clostridium%20botulinum.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
" the proof of the pudding is in the eating "
I found that book you mentioned too, for a whole £3 delivered so will see about ordering that too.
I hope not too many have gone wrong, what a waste of my lovely tomatoes!
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.