I was a little rash on our trip to Dunelm on Sunday when I saw that they had 20% off all their kilner jars.
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| A good selection of jars and bottles |
I love these jars at the best of times and already have quite a few, we use them to store pasta, rice, cous cous, different salts and other foods. But lately I've been seduced by Pinterest and many different blogs (mainly Americans ones) where I've seen pictures of pantries full of canned produce waiting to be eaten when fresh fruit and veg are scarce and I've been determined to have a go.
I did have success with my pears in syrup last year, we've been eating them the last couple of weeks and they've been great, but I'd like to try proper canning so I need the right jars for the job. That's my excuse anyway and I think if I build my collection of these jars "little and often" then the cost won't come as such a shock.
How do others build their collection of jars for canning? I've seen pictures where they have litery hundred of them and to buy new it would cost a fortune. I've got loads of jam jars that everyone now saves for me, but canning jars are a bit harder to come by.
Beautiful collection - I have a couple of kilner jars which I think I've picked up from friends and family over the years (plus maybe car boots sales and sometimes I get given fancy pants bottled things for Christmas and I always save the containers).
ReplyDeleteWhat is the difference between a canning jar and a jam jar. I had assumed they were the same and would have just used a jam jar myself if I hadn't read this?
I have loads of other kilner jars and I'm just trying to build my collection over time. I don't think I'll get to the number that some Americans seem to have. They're just so much more money over here.
DeleteCanning jars have thicker glass to stand being boiled or pressure cooked and the way the seal works is designed for this as far as I can tell.
Brilliant purchase, if only I had a Dunelm near me ......
ReplyDeleteI bottle in my own way but I think I'd like to have a go at proper canning, then the produce lasts for years, well some of mine does if it doesn't get eaten. We still have a 2010 jar of Peaches in Brandy in the fridge and it's fine :-)
I make loads of Jams and chunteys but it would be nice to preserve food without adding loads of sugar or vinegar so it could be used in everyday cooking. I like the idea of having my own tomato pasta base on the shelf to use when ever I want.
DeleteIn the U.S. canning jars are easily available at hardware stores, some groceries, and stores like Target, etc. as well as via Amazon and other online suppliers. They usually come in packages of six or twelve jars, which include the flat lids and rings. The ring appears to be the lid, but it's the flat circle that covers the jar opening that is the true lid that makes the seal, and the ring holds it in place - many people do not even keep the ring on the jar when they store their canned produce. The flat lids are intended for single use only, so once you've used a jar of produce, you can use the jar and ring again, but you'll need a new flat lid. These are sold separately in packs of one dozen where the jars are sold. I have seen reusable lids on the market recently, looks like a trend that is growing.
DeleteI agree with you that the lower-sugar recipes are very appealing - I've found some fantastic blogs that have great jam recipes using very little sugar - you might want to give these a try, to start:
http://foodinjars.com/2015/05/small-batch-strawberry-balsamic-jam/
http://dinnerwithjulie.com/2012/08/23/skillet-peach-ginger-jam/
Last year I taught myself small-batch canning (I live alone in a small apartment, no room for massive canning projects), and did spiced pears, honeyed peaches and apricots, pickled cranberries, applesauce, lots of jams and jellies, as well as whole and crushed tomatoes, and tomato sauce. The whole tomatoes were the trickiest, but they turned out great - sauce and crushed tomatoes were very simple, you should definitely give it a go! I highly recommend the Food In Jars blog - she has great ideas there, and her cookbook was the one I learned from.
One last note: I didn't want to learn to can in order to wind up with a pantry full of jam, but when I read in the cookbook the different suggested uses (far beyond toast), I was delighted to take a crack at multiple jam recipes. Stirring them into yogurt or oatmeal, serving with meats, adding to cheese plates, etc. were ideas I hadn't previously considered, and I've loved using them this way.
Enjoy!
In France, we can go into any supermarket and buy the canning jars plus all the necessary equipment, because it is still a done thing here, so I can buy more jars as and when I need them. For 'proper' though, I also have to buy the flat lids which fit onto the top of the jars to seal them, then I screw on the actual lid, which only stays on the time of heat processing, and then it is removed when the jars are cold because it can get rusty if left on. Flat lids here cost about 50p each, so each time produce is stored in a jar it costs 50p to do so. But there is nothing quite like seeing the produce on the shelves. Already this year I have eleven jars of cherries ready to be eaten this winter!
ReplyDeleteFrance just seems to "do" food so much better than we do I think. Everyone seems to have a greater understanding of where it comes from.
DeleteJars of cherries sound amazing! ~Could you buy the lids in bulk online to cut the costs?
Was thinking of doing that. Will do some research!
DeleteJust checked Amazon UK, they definitely offer canning jars, lids, etc.
DeleteJars are no problem here in Virginia, there are used ones everywhere it seems. The lids are what cost a lot $1,.25/12 for no real reason other than there is only one company that makes all brands. There is a plastic one that can be reused for decades, they cost more but are cheaper in the long run. Do you have a large pressure canner, you will need that unless doing high acid food. Lots of youtube videos show how to can properly.
ReplyDeleteI think I'd go for the long term investment of the plastic lids.
DeleteI was thinking of starting with just fruit but I like the idea of having a pressure canner (although it seems a little scary at first thought!) tomatoes are the main one I want to do really and plums.
Over here we get the Ball brand canning jars, I buy them at the hardware store by the case (24 count) and it works out to be around a dollar a jar.
ReplyDeletethey're around £2.30 a jar here (about $3.90) so it works out a but more money. I've looked on eBay but somehow the second hand ones work out more expensive!
Deletetalk to your charity shops, thats where I got some of mine also friends. Have yet to use them though I make all my own jam and chutney. and have bottled some fruits all in recycled jars. I did bottle tomatoes in kilner jars once. That went well.
ReplyDeleteThat's a good idea. I've got a load of books to give in so I might do it at the same time.
DeleteI was very lucky when I started canning, I was able to purchase some from a gal who had some in her garage she had never opened. I then ran onto quite a few on clearance very cheap at a store. Honeyman was with me and he said get them all. I said what? He said at that price why would you not? So we loaded up three large shopping carts to over flowing. They were on clearance for just over $2.45 a case of 12, which was a steal! Then as time goes on when I run onto a case at end of season sale, which is how ours are boxed here by the case, usually 12, sometimes 9 and cute different ones can be boxed 4. Then someone who knew me knew a elderly lady who was getting rid of her canning jars. They were in her outside storage building. She wanted to give them to someone who canned. I went over with several jars of my canned goodies, some fresh produce and a couple dozen fresh eggs. I offered to pay her something for the jars as well but she wouldn't take it. Got them home and then spent the next several days outside with tubs of water scrubbing jars. Then I ran them all through the dishwasher. All done, weeded through, checked for chips etc., 18 dozen canning jars. I only buy cute ones now because I can't seem to help myself LOL. I don't really need them but I love a cute canning jar. We use them for drinking glasses too and we store all our dried foods in jars. Spices etc. in jars. I love the jars with the wire bales and rubber seals. Those are pricey here. I am always on the look out for good buy on those. I haven't actually canned in those type yet. But I recently got a book used off Amazon by by a author from Europe. Interesting the differences in the way we all can. Its a wonderful book. One of her recipes is for preserving eggplant in olive oil and salt. That is a vegetable with few ways preserve. I am going to give this method a try. Its a out of print book: Perfect Preserves by Nora Carey. Not only does it have some new to me ways to preserve foods in it but its a lovely book to read and look at.
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ReplyDeleteThat is a lovely group of jars you got!
That sounds amazing how you got all yours. I bet that old woman was glad it was going to someone who'd use them rather than sell them on. I should imagine that there was a tear in her eye as she gave them to you! I've been looking on Amazon and it's difficult to know what books to get as the rules have changed so much over the last few years. What book do you recommend? I don't want to make my family sick!
DeleteI buy from the Range when they are on offer usually by the case and a few extra packs of lids as well, I got myself an All American Pressure Canner on Amazon last year, I have canned baked beans, chicken, bacon, stock, meatballs, and a variety of vegetables. Once you open the jar which is baically the same as our canned food, you should not re-use the centre lid. Although I have re-used them with jam but I wouldnt re-use with goods I am canning under pressure.
ReplyDeleteI like the idea of getting a pressure canner, I know of a couple of other people around here that might be interested in doing it so I'm tmpted to start a canning club (or maybe a homesteaders club!) so we can learn together.
DeleteDear kev, I'm going to email Lakeland and ask if they will import pressure canners to sell. They have recently started to sell the Ball Blue Book (guide to preserving from America.) If a few of us did this they might take note. Meanwhile,for fruit use a large modern pressure cooker.(I use Kuhn rikon)Only veg need a pressure canner. Best wishes, Jayne. jaynehuck@btinternet.com
Deleteyou can order them from wilkinsons. Also I read that you can use commercial jam jars. I think it was on Rhonda Jeans blog down to earth. check it out
ReplyDeleteI make quite a bit of jam when I get going in the season so I need most of my jam jars but I'll have a look as I never need much of an excuse to kill time on her blog! I'll call into wilkco and see how much they are there.
DeleteCanning is very common in North America. I probably have about 20 dozen canning jars-bought on sale, or garage sales or given to me. I have a water bath canner and a pressure canner so all bases are covered. The $ store has the canning jar lids $1.25 for a dozen. You can only use them once but the rings you can use lots of times. It isn't recommended that you use jam jars or mayo jars etc. as they glass isn't as strong to withstand the high temps over and over. Their are lots of books, blogs, websites and youtube videos to help you when you are starting out. I have to say it's sure nice to stand back and admire all the full jars after all the work! Janice in W.Canada
ReplyDeleteThanks for your comment. I think the trouble is there is almost too much information out there! its difficult to know where to start. One site always contradicts another and it wouldn't be too bad if it wasn't dangerous if I did it wrong! i think I can use my big preserving saucepan for a water bath canner as it should be big enough.
DeleteMy best male friend is called mike kilner from Sheffield
ReplyDeleteHe is distantly related to the kilner empire as is Jeremy clarkson
I used to buy multi-packs, but now I have plenty. The only thing I have to buy now are the capsules for sealing the tops (Le Parfait method). It's almost time for me to start preserving, I do ratatouille, courgettes in tomato sauce, and aubergines in tomato sauce; the most useful being the courgettes in tom sauce. You don't need a lot of kit, just make sure that everything is very clean, and that you use the very best produce. The rest is just following the correct sterilising times.
ReplyDeleteI have a pressure canner I had it imported unfortunately it doesn't work on the range, but I used it a lot before we moved especiallf for fruit and veggies.
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