Preserving, marinating & pickling know-how:
STERILISING JARS: The best way to sterilise your jars is by running them, and any rubber seals and lids, through the hottest cycle in your dishwasher. Otherwise, wash in very hot soapy water, rinse under very hot tap water and then place jars (no lids or seals) directly on shelves in a preheated 110°C/90°C fan-forced oven until completely dried. Allow seals and lids to dry on a clean towel in direct sunlight, turning a few times until completely dry.
TYPES OF JARS:
• aren’t expensive and can withstand having hot pickling liquids added when at room temperature, as well as being boiled through the preserving process, without cracking. Buy them at kitchenware stores.• offer an easy way to pack in your vegetables and fruits without bruising.• have a bump-out just below their opening. This helps to keep fruit and vegie pieces submerged in the pickling liquid.• are wonderful for quick preserves, pickles and marinating of fruits and vegetables, with easy access, use and resealing. These are good for items which, once opened, need to be kept refrigerated as per recipe instructions.• should always be used when vegetables, fruits and sauces require the boiling method (such as our roasted tomato sauce on p 58), as they create a vacuum seal which prolongs the shelf life of your preserves.• fit inside jars to help weigh down pieces of fruits and vegetables, so they remain submerged in their pickling or marinating liquids at
