Post by braided-rug on Nov 12, 2006 10:08:25 GMT 10
All methods.
1. Top and edges of jars should be smooth with no cracks.
Overflow and open pan methods.
2. Wash jars in hot soapy water. Rinse. To sterilise boil in water for ten minutes or by heating in the oven. To sterilse seals boil for three to five minutes in boiling water immediately before use.
Water bath and pressure cooker method.
2. Wash jars in hot soapy water. Rinse. Heat jars immediately prior to filling by having jars in oven, warming drawer or filling with hot water. Rinse seals in hot water; take seals from hot water as used.
All methods
3. Fill jars according to home preserving instructions. We recommend water bath for fruit and tomatoes. We recommended pressure cooker for everything other than fruit and tomatoes. Overflow method is a less reliable method to be used for fruit only. Open pan method is recommended for jellies and jams. Do not use oven methods.
4. Remove air bubbles with table knife down sides of jar. Wipe top of jar and threads.
5. Place seal on the jar and make sure the lid is central and seated evenly against the top of the jar. Do not s crew the metal band on so that the edge of the glass jar is on the edge of the metal seal. The rubber ring underneath the metal must make contact with the lid of the jar all the way around.
6. S crew down greased bands tightly by hand. Do not use bent or rusty s crew bands.
7. Process according to the required time in the recipe. DO NOT TIGHTEN BANDS AGAIN AFTER PROCESSING.
8. Let jar cool for at least 12 hours before stacking away. If however, the domed centre of the lid is down and stays down when pressed, the jar is sealed. This usually takes around 3 hours. If the band is now easy to turn it may safely be removed.
Failures
Most failures are caused by the band not being s crewed tightly enough. By seals by not being placed against the lid of the jar properly (see 5 and 6), or by under processing. See the recommended times on the inside of this packet.
From: Packet Dome Preserving Seal.
Manufactured in New Zealand
Alex Harvey Metal Containers (Auckland)
Any preserving problems write to the distributors Gunn Gollin Ltd.
1. Top and edges of jars should be smooth with no cracks.
Overflow and open pan methods.
2. Wash jars in hot soapy water. Rinse. To sterilise boil in water for ten minutes or by heating in the oven. To sterilse seals boil for three to five minutes in boiling water immediately before use.
Water bath and pressure cooker method.
2. Wash jars in hot soapy water. Rinse. Heat jars immediately prior to filling by having jars in oven, warming drawer or filling with hot water. Rinse seals in hot water; take seals from hot water as used.
All methods
3. Fill jars according to home preserving instructions. We recommend water bath for fruit and tomatoes. We recommended pressure cooker for everything other than fruit and tomatoes. Overflow method is a less reliable method to be used for fruit only. Open pan method is recommended for jellies and jams. Do not use oven methods.
4. Remove air bubbles with table knife down sides of jar. Wipe top of jar and threads.
5. Place seal on the jar and make sure the lid is central and seated evenly against the top of the jar. Do not s crew the metal band on so that the edge of the glass jar is on the edge of the metal seal. The rubber ring underneath the metal must make contact with the lid of the jar all the way around.
6. S crew down greased bands tightly by hand. Do not use bent or rusty s crew bands.
7. Process according to the required time in the recipe. DO NOT TIGHTEN BANDS AGAIN AFTER PROCESSING.
8. Let jar cool for at least 12 hours before stacking away. If however, the domed centre of the lid is down and stays down when pressed, the jar is sealed. This usually takes around 3 hours. If the band is now easy to turn it may safely be removed.
Failures
Most failures are caused by the band not being s crewed tightly enough. By seals by not being placed against the lid of the jar properly (see 5 and 6), or by under processing. See the recommended times on the inside of this packet.
From: Packet Dome Preserving Seal.
Manufactured in New Zealand
Alex Harvey Metal Containers (Auckland)
Any preserving problems write to the distributors Gunn Gollin Ltd.