The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: essexbees on August 01, 2013, 05:47:47 pm
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Hi all,
I have a recipe that uses up courgettes (yay!) and involves cooking them with onions, tomatoes to form a sort-of ratatouille.
My question is, if I make a batch, can I keep it in Kilner jars and if so what is the process?
Can I, for example, put the hot "goo" into hot Kilner jars, then put the rubber ring and lid on and then, as it cools, it seals ... or do I have to do something else?
I could just freeze the mixture, but to be honest, I have a shelf and want to have jars upon jars of nice looking "goo"
Many thanks
Dan
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I am absolutely positive that my Mum used to do this, but evrything I read now seems to say that the risk of botulism is so high that it is not recommended to store vegs in Kilner jars. However, in the States, they do it all the time! i would suggest you have a look at Miss Vickie's site online - it deals with "canning" which is what it translates to.
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We make passata out of our tomatoes and put them in Kilner jars on the shelf - no problem. We are just finishing up the last few jars now to make space for this year's crop. We put hot tomato goo into hot jars that have been through the dish washer and then in a warm (120 deg) oven.
If the lid of the Kilner jar "pops" then we don't use it. Adults' immune systems tend to be able to deal with Clostridium botulinum but children are more susceptible.
The only way to be really REALLY sure of anhililating the C. botulinum is to use a pressurised canning device or boil the goo for ten minutes.
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I just use screw top jars for that... Free, and better size for the single household. If I want to keep anything for longer than just a few weeks, I sterilise it (fill piping hot, screw lid on, stick in pan of water and boil for about half hour). Has never failed me yet!