Making 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.
Making Jams And Preserves
Making Jams And Preserves
Making Jams And Preserves
Making Jams And Preserves
Making Jams And Preserves
Making Jams And Preserves
Making Jams And Preserves
Making Jams And Preserves
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