Allan
Well-Known Member
I love to cook and specialise in stews etc. I have loads of kilner jars and wonder if I can use these to preserve food?
Allan
Allan
Preserving food in jars.
- Thread starter Allan
- Start date
exfinnsailor
Well-Known Member
Not as simple as you think .. Try a GOOOOOOOGLE .. Most people seem to have trouble getting them to seal .. /forums/images/graemlins/mad.gif
jamie_Cacique
Active Member
As far as I know you have to cook in a pressure cooker for 40 mins to kill all the bugs and make sure there is a vacuum tight seal (after they have cooled) on the lid before stowing them.
Tidewaiter2
Well-Known Member
We preserve a lot of fruit, jams and & chutneys ourselves.
SWMBO used to be a Pathology Lab Tech and asked me to warn you of danger of Botulism (This WILL KILL You)unless your techniques are absolutely spot on where any preserved Meat/fish or Meat/fish product is concerned.
Even the professional caterers get it wrong, which is where she used to get called out late at night by doctors with a Casualty full of victims.
The veggie option is better in home preserving, and add your protein from fresh or traditional sources like biltong, Milan style sausage, dried fish etc.
Use a preserving pan or pressure cooker, brass bottling thermometer and keep everything including the jars, jam jars or kilners absolutely clean- Milton or a dishwasher hot cycle if you can.
Get hold of an edition of Mrs Beaton or Good Housekeeping's Cookery Book, edition 1966(Alice's copy) or earlier, the earlier the better, as our parents and grandparents did not have fridges and deep freezes- I can remember the meat safe, pantry cold shelf and the wet cloth cooler.
There will be lots of recipes in the older editions for preserving everything and anything safely.
She made me stay up to get this away to you as she experienced two serious outbreaks of botulism with deaths in her time in the labs. /forums/images/graemlins/frown.gif
When youi open your own green tomatoes in ginger syrup, or proper marmalade, or have real apples in your apple tart in March, it's worth it mind. /forums/images/graemlins/grin.gif
SWMBO used to be a Pathology Lab Tech and asked me to warn you of danger of Botulism (This WILL KILL You)unless your techniques are absolutely spot on where any preserved Meat/fish or Meat/fish product is concerned.
Even the professional caterers get it wrong, which is where she used to get called out late at night by doctors with a Casualty full of victims.
The veggie option is better in home preserving, and add your protein from fresh or traditional sources like biltong, Milan style sausage, dried fish etc.
Use a preserving pan or pressure cooker, brass bottling thermometer and keep everything including the jars, jam jars or kilners absolutely clean- Milton or a dishwasher hot cycle if you can.
Get hold of an edition of Mrs Beaton or Good Housekeeping's Cookery Book, edition 1966(Alice's copy) or earlier, the earlier the better, as our parents and grandparents did not have fridges and deep freezes- I can remember the meat safe, pantry cold shelf and the wet cloth cooler.
There will be lots of recipes in the older editions for preserving everything and anything safely.
She made me stay up to get this away to you as she experienced two serious outbreaks of botulism with deaths in her time in the labs. /forums/images/graemlins/frown.gif
When youi open your own green tomatoes in ginger syrup, or proper marmalade, or have real apples in your apple tart in March, it's worth it mind. /forums/images/graemlins/grin.gif
Allan
Well-Known Member
Many thanks for that, I had not thought of Milton, I was going to use winemaking steriliser (Sodium metabiasulfide).
Allan
Allan
Roberto
Well-Known Member
you may find a lot (maybe too much?) of interesting information here
http://www.uga.edu/nchfp/publications/publications_usda.html
/forums/images/graemlins/smile.gif
http://www.uga.edu/nchfp/publications/publications_usda.html
/forums/images/graemlins/smile.gif
MASH
N/A
Isn't that what milton is? Certainly the practical results are the same.
Kilners are traditionally sterilised with heat.
Kilners are traditionally sterilised with heat.
mikehibb
Well-Known Member
Did you know that Jeremy Clarkson is the great-great-great-grandson of John Kilner.
Tidewaiter2
Well-Known Member
[ QUOTE ]
Did you know that Jeremy Clarkson is the great-great-great-grandson of John Kilner.
[/ QUOTE ]
That explains a lot- why he's over the top and cannot keep his lid on /forums/images/graemlins/laugh.gif /forums/images/graemlins/laugh.gif /forums/images/graemlins/laugh.gif
Did you know that Jeremy Clarkson is the great-great-great-grandson of John Kilner.
[/ QUOTE ]
That explains a lot- why he's over the top and cannot keep his lid on /forums/images/graemlins/laugh.gif /forums/images/graemlins/laugh.gif /forums/images/graemlins/laugh.gif
A
Anonymous
Guest
We store meat cooked and raw sous-vide in plastic vacuum bags. Note the special warning about botulism which, while rare is very dangerous. The trouble with botulism is that the bug is anaerobic (multiplies in an environment WITHOUT oxygen) and, oddly, the bug itself is not the harmful thing....the bug creates a toxin that is not destroyed by heating so you can't make food safe just by cooking it. Sous vide, done carefully, is a well-established and safe technique. But you have to follow the rules to the letter.
If you are a fireman you see lots of fires.
If you are a fireman you see lots of fires.
Shellbelle
New Member
Hi, I've just joined this forum looking for where I can purchase preserving or mason jars (as they are known in the US). I have used my pressure cooker in the past for preserving stews and soups, etc. and always sterilise the jars first. This link is quite helpful. http://www.bethandevans.com/pdf/Canning.pdf
I'm currently in East Anglia and looking for a good stockist. Can anyone help me?
I'm currently in East Anglia and looking for a good stockist. Can anyone help me?
A
Anonymous
Guest
Hi, welcome to the forum.
In the UK bottling jars are often called 'Kilner Jars' -- Kilner was the brand leader. You can still buy the original jars (recycled) and brand new jars from http://www.kilnerjarsuk.co.uk/ or if you google on 'kilner jars' you'll find other suppliers. I noticed from that website that they give a link to Amazon, to a book originally published in 1929, that gives advice about bottling.
In the UK bottling jars are often called 'Kilner Jars' -- Kilner was the brand leader. You can still buy the original jars (recycled) and brand new jars from http://www.kilnerjarsuk.co.uk/ or if you google on 'kilner jars' you'll find other suppliers. I noticed from that website that they give a link to Amazon, to a book originally published in 1929, that gives advice about bottling.
Shellbelle
New Member
Thanks Lemain.
Wow! Can't believe how expensive these jars are. It would be cheaper to buy tinned foods.
We've been cruising for a few years now and I learned to can my own food while we were in the US a few years ago. Canning your own food isn't difficult - you just need to make sure you've got the right equipment. I use a pressure cooker with a PSI of 15+. This means it will kill any bacteria and get to the right heat to preserve low alkaline foods, such as meat. I've only had a couple of jars that haven't sealed. But I've found that this was because the lids were defective, or I've over-filled the jar.
Wow! Can't believe how expensive these jars are. It would be cheaper to buy tinned foods.
We've been cruising for a few years now and I learned to can my own food while we were in the US a few years ago. Canning your own food isn't difficult - you just need to make sure you've got the right equipment. I use a pressure cooker with a PSI of 15+. This means it will kill any bacteria and get to the right heat to preserve low alkaline foods, such as meat. I've only had a couple of jars that haven't sealed. But I've found that this was because the lids were defective, or I've over-filled the jar.
A
Anonymous
Guest
The original Kilner jars used to last 'forever' and were heavily made. You bought new screw bands every few years but the rubbers seemed to last. I don't remember my grandmother every having problems with poor seals and she used to make chutneys, pickles, jams and marmalade. That 1929 government book from Amazon might be worth reading.
Also, look into sous-vide vacuum storage. Not as long-life as jars but it doesn't alter the texture or flavour; a jar-preserved product bears little resemblance to the fresh product. We find the vacuum machine a godsend on the boat. There are some things you can't do like brassicas and we don't vacuum meat that is already in a modified atmosphere but most other stuff is sealed, now, including flour, sugar, rice, pasta, dried veg, pulses,....cheese, ham. Bread doesn't work for fairly obvious reasons /forums/images/graemlins/smile.gif though we do have vacuum containers into which you can put tomatoes, etc. One firm is making lids that will fit over sauce, pickles, olive jars, etc., that you can vacuum down. Pretty expensive at €1.80 each but then again you probably pay at least that for the jar and the lid is reusable.
Also, look into sous-vide vacuum storage. Not as long-life as jars but it doesn't alter the texture or flavour; a jar-preserved product bears little resemblance to the fresh product. We find the vacuum machine a godsend on the boat. There are some things you can't do like brassicas and we don't vacuum meat that is already in a modified atmosphere but most other stuff is sealed, now, including flour, sugar, rice, pasta, dried veg, pulses,....cheese, ham. Bread doesn't work for fairly obvious reasons /forums/images/graemlins/smile.gif though we do have vacuum containers into which you can put tomatoes, etc. One firm is making lids that will fit over sauce, pickles, olive jars, etc., that you can vacuum down. Pretty expensive at €1.80 each but then again you probably pay at least that for the jar and the lid is reusable.
