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If you are reusing your jars, make sure the surfaces are free from chips, scratches or any remnants of food. Always clean your jars thoroughly with very hot water and washing-up liquid. Use a soft brush to clean the jars if necessary. After cleaning, rinse thoroughly with hot water, and leave to dry naturally – do not wipe. A dishwasher can be used for this stage but is not recommended.
The produce you select, should be perfectly fresh and suitable for preserving. Never use frozen products, once you have begun do not leave the food during the preparation. You can use vinegar, oil or salt to preserve food. In all cases, follow the instructions in your recipe. Once preparation is complete fill your jars.
To seal your jars dip the rubber seal in boiling water before fitting it to the lid. Make sure that the rim of the jar is perfectly clean before sealing, as if anything gets trapped between the rim and the rubber seal, the food will not be preserved properly. As a last step, press the lever down firmly to close your jar. It is recommended that you use a new seal each time you preserve.
Now to sterilise your jars, place a clean kitchen towel at the bottom of your pan in order to prevent the jars touching the metal base. Fill with hot water and place on the stove.
As the water comes to boil, immerse the jars in the water, taking care not to scald yourself. Place the jars upright, lids up. Brace the jars against each other, using extra empty jars without lids if necessary. The jars must be completely covered with water.
Boil the jars until all the air bubbles stop being released or follow the instructions in your recipe. Allow the jars to cool slowly, do not be tempted to plunge into cold water, as cooling too rapidly can cause the jars to open. Once cool, remove the jars and store in a cool, dry dark place.
When the jars have cooled down completely – probably the following day – check that the vacuum in the jars is intact by releasing the levers. The lids should remain stuck fast to the jars.
If the lid is loose, this could be due to one of the following:
- Incorrectly filled jar: too little or too much.
- Incomplete sterilization: too short a time or too low a temperature.
- Failure of the seal: debris on the jar or a damaged surface.
Using a rubber seal: that has deteriorated through age or overuse or using the wrong type of seal.
If this happens, correct the fault and carry out the sterilization procedure again, this time using a new rubber seal.
Finally enjoy the fruit of your labour
Before opening your jars, check that there is still a vacuum by opening the clip. If you have any doubts about the condition of the preserves, do not try the contents.
To break the seal pull the tab of the rubber seal in order to allow air into the jar, and the lid will then come loose.
These instructions are given to you in good faith and from information gleaned from Le Parfait and our personal experience in using these jars for many years. To the best of our knowledge it is correct but cannot be guaranteed.
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