HOW TO PRESERVE
Preserving For the first time
This section is for those new comers who want to know the basics.
First you need to check the Jars to make sure that there are no chips or cracks around the rim and check the Screw Bands fit the Jars. The very old “Agee” Special Jars and newer Mason Jars take the GOLD “Perfit” Screw Bands only. The later “Agee” and “Perfit” Utility Jars take the Green “Perfit Screw Bands. “Perfit” D1 Dome Seals fit all of these jars.
Wash the Jars in very hot soapy water, rinse well with hot water and dry, then place dried Jars oven 100*c to sterilise while you prepare the fruit.
This is the simplest and quickest method of bottling. Remember have everything prepared, and work quickly. What you need:
Syrup approx 2 cups = 1 litre jar
Fruit approx 1 kg = 1 litre jar
Wash Jars in very hot water and place in warm oven till needed. Place Seals in bowl and cover with boiling water keep hot until needed. Prepare syrup, bring water and sugar to boil in large saucepan for 5 mins
Light - 1 cup sugar to 3 cups water
Medium - 1 cup sugar to 2 cups water
Heavy - 1 cup sugar to 1 and half cups water
Add fruit and gently boil depending on fruit have it a little on the firm side you don’t want it to go to mush remember it is going to have hot syrup over it so heat from that continues to cook it. Take Jar out of the oven and place on a plate or board to catch the overflow and fill with fruit by spoon Pour boiling syrup quickly over fruit to just overflowing Run knife around inside of Jar to release air bubbles make sure rim is free of any fruit material or if doing tomatoes no seeds on rim and place seal on immediately make sure the rubber is in contact with the glass all the way round. Screw down band tightly and turn Jar upside down on bench away from any window draft. Leave to cool.
If Seal has domed then remove Band after 12hrs. Wash Bands in hot soapy water and dry off in oven then clean Jars around rim area before storing in a cool place.