tag:blogger.com,1999:blog-2289349697796382040.post4431931904987127617..comments2023-10-24T01:23:50.013-07:00Comments on Living the Good Life - Linda Cockburn: Perservering with PreservesLinda Cockburnhttp://www.blogger.com/profile/06569992095710837103noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2289349697796382040.post-54688811269148491622008-05-22T21:41:00.000-07:002008-05-22T21:41:00.000-07:00Or you could use a rubber pipe joined to a kettle...Or you could use a rubber pipe joined to a kettle and blow steam into the jar as you put the lid on. When the steam cools, there is a near perfect vacuum.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2289349697796382040.post-14535731211285639722008-05-03T05:58:00.000-07:002008-05-03T05:58:00.000-07:00I've had really good results preserving just using...I've had really good results preserving just using commercial pop seal jars - the ones that are depressed when properly sealed and which pop up in the centre when the seal has been broken. I stew apples and the like, and put them into the sterilised jars hot, filling up to just below the top of the jar. As the contents cool, they contract and create a vacuum, which causes the top to seal. <BR/><BR/>As for dried tomatoes and eggplants, the important thing is to keep them below the oil. The easiest way to do that is to cut a circle of plastic - e.g. from an ice cream container, or takeaway container lid, so it's a snug fit inside the jar and put it on top of the tomatoes so that it holds them below the oil line. They do need to be sufficiently dry, however - the semidried variety do need to be refrigerated.Anonymousnoreply@blogger.com