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Making jams/preserves: max disc needed in clip-top jars?

post #1 of 5
Thread Starter 

Hey guys.

 

I recently bought some 500ml Le Parfait clip top preserving jars, as i plan to soon make some jams/preserves.

 

Many recipes call for wax discs to be placed on the top of the filled contents, i believe to help with preservation. Is this necessary when using Le Parfait jars due to the rubber seal ring?

 

Thanks guys


Edited by charlievb - 9/10/11 at 1:10pm
post #2 of 5

Hello Charlie, I make a lot of jams but I never use those jars for that purpose. I do use them for storing dried porcini, herbs etc.

 

You mention 2 very different preparations; jams and preserves. Preserves like vegetables, stocks, etc. have to undergo a sterilization process when using your jars. The most traditional method is to submerge the pots in water in a very large metal recipient, protected with cloths, and boil them, let them cool, so they are closed hermetically. When opening the pots you need to pull on one of the lips on the rubber rings. Maybe one of the forummembers has a more modern technique?

 

On the other hand, there is jam making. In the past, people used thick glass recipients that had no lid at all. You made the jam, poured it in the glasses, leave to cool and then poured some melted wax on the surface. Then they covered the glasses with a piece of paper.

You can use your nice jars, but you need to fill them very high, up to the smallest part, so you can easily remove the wax.

 

However, I would suggest to consider using simple jars like in the picture for jams. The lids are clad with a thin layer of some kind of rubbery substance that will close the jars hermetically... when used properly. Before filling I always put my jars in a medium hot oven (temperature just above boiling point), NOT the lids. Then I pour in the hot jam when coming straight from the fire, close them and immediately turn them upside down for at least 30 minutes. That will seal them thouroughly. Turn them upward and job done! I recently opened a jar that was 3 years old and it was still perfect! As you can see, I recycle jars too. Storebought jars from jams, olives, mustard etc. are perfect.

Here's a batch of strawberry jam I made in june;

aardbeienJam2.jpg

 

 

post #3 of 5

The wax sealing of jams and jellies is not considered best technique by the USDA anymore.  The lack of proper heat processing and sealing leaves them susceptible to mold and contamination.

 

ChrisBelgium's re-use of non-dedicated other jars is also considered unsafe. He's unclear about reusing the lids. These sorts of rubber sealed lids are considered single use only for preserving.

 

Clip top jars are only good for dried goods and refrigerator/freezer jams/jellies. More looks and nostalgia than proper technique anymore.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 5
Thread Starter 

Thanks for replies guys.

 

The main point im getting is that clip-top (rubber ring sealed) jars such as Le Parfait are not suitable for long term storage of jams and conserves. However they are acceptable containers for fridge-stored (to be eaten within the next 2 months) jam. Is this correct?

 

Therefore when making a 1KG batch of jam, i can store some in a clip-top jar in my fridge for immediate eating, but the rest (any i wish to not eat within the next few months) must be stored in sterilised and sealed glass jam jars with metal lids, without any wax paper seal. Is this also correct?

 

Thanks guys

post #5 of 5
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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