CeeJay Posted October 30, 2007 Share Posted October 30, 2007 We are well into the art of preserving food having had a glut of many vegatables this year. Mainly we have used the Le Parfait jars, but a friend told us that we could use ordinary jars, for chutney and the like, as long as the lids have a slightly raised centre and when the lids deflate and 'ping' after cooling they are ready to store. We have now used our supply of these types of lids, but have plenty of ordinary lidded jars. Does anyone know if they also will suit the purpose and deflate when cooled. Link to comment Share on other sites More sharing options...
Scooby Posted October 30, 2007 Share Posted October 30, 2007 They should work just fine. You will still have a vacuum seal once the contents have cooled down. The raised lids were introduced as a safety feature so shoppers could tell if the seal had been broken by pressing the raised area on the lid. Link to comment Share on other sites More sharing options...
The Riff-Raff Element Posted October 30, 2007 Share Posted October 30, 2007 These should be fine for nicely acidic foods - chutneys, jams and pretty much anything tomato based. I re-use all the time without problems. I'd be less sanguine about using them for things like peas or beans though. Which is a shame as the standard "Bonne Maman" jars are a good portion size... Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.