I used jars with the metal clips and rubber seals because that is what I had.
Once the jars were full with rhubarb and syrup, I clipped the lids closed before emersing them in water in a perserving pan. I bought the water to a boil, boiled for a couple of minutes and then let it cool down.
I have checked the lids and they have sealed. They should last about a year in the dark. At least now I don't have to rely on my freezer.
R&T, I've enjoyed perserving this way.
Here's a question you might be able to answer. I purchased some kliner jars with the metal clips and processed another 3 jars, however one jar has not sealed? Any ideas on why that might be? It was done at the same time and in the same way as the others and they are fine.
Well done! This is something I would like to learn. And I will.
You were right of course to question the terminology. We are British. So it is Bottling. In America it is " Canning". It is just summat that rattles me!
In three words I can sum up everything I have learned about life: It goes on.
Robert Frost.
Covid 19: After that level of weirdness ,any situation is certainly possible.
What immediately springs to mind is that there may have been a bit of something on the rubber or the glass which prevented a proper seal. Or a defect in the glass or rubber.
Rosesandtea wrote:What immediately springs to mind is that there may have been a bit of something on the rubber or the glass which prevented a proper seal. Or a defect in the glass or rubber.
Thank you. I'm making mini rhubarb pies today so once the jar is empty and clean i'll check it over.
