How to seal jars using the fingertip-tight method
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- Опубліковано 19 чер 2013
- How to seal jars using the fingertip-tight method, a video tip from ATCO Blue Flame Kitchen. For more kitchen tips, recipes and household advice, visit our website at atcoblueflamekitchen.com. For our Cooking 101 how-to guide, visit www.atcoblueflamekitchen.com/H... .
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How to put the lid back on, got it.
I tries using canned jars to freeze some garlic. But when I took some cloves out tonight they seemed soggy when they were defrosting and turned to a yellow colour; did I do something wrong or is that normal? Did I tighten the lid too tight? *All I did was stick the cloves in a canning jar and closed the lid*
We do not recommend freezing raw garlic for that very reason. The best way to freeze garlic is to first roast it. For these directions, visit our website: www.atcoblueflamekitchen.com/en-ca/how-to/roasting-garlic.html
Do you have to process marmalade? Can you not boil the lids and put the screw rings on to seal ?
Hi Tanna, yes, marmalade should be processed. For any product you will be keeping on the shelf and not refrigerating or freezing, it MUST be processed in a boiling water bath canner or pressure canner depending on what it is. For more information, visit our website: www.atcoblueflamekitchen.com/en-ca/how-to/jams-jellies.html
Why do the Kilner screw top jars come in 2 pieces? Surely all you need is a single screw lid?
We recommend using two piece lids for a variety of reasons. The two piece lids are proven to seal reliably and they are easy to check if they have sealed, which is essential for safe canning. As well, one piece lids can take longer to seal than two piece lids.
There is a key advantage to the two piece design from an engineering standpoint. Since the ring turns independently from the lid it applies the clapping pressure, hence sealing pressure straight down; that is perpendicularly. There is no “twist” imparted to the gasket on the lid. This is superior system.
Lid piece is disposable and shouldn't be reused in canning. Outer ring doesn't need replacement, so cheaper.
I am a strong individual who works with steel all day. What amount of pressure do I use ;) Approximately how many pounds of pressure?
I'm sorry, this is hardly helpful... I could make a lid very tight with "just the tips" of my fingers. Can you offer something a little more definitive?
Hi, when we say "finger tip tight" what we mean is you do not want to tighten the screw bands so tight that it would buckle the snap lid underneath. We want it tight enough that the lid stays on but not so tight that air cannot escape, since this is what makes the seal - boiling water bath canning creates a vacuum removing the air from the jars creating an anaerobic environment and heats the jars to a temperature that will kill bacteria. For more information, visit our website: www.atcoblueflamekitchen.com/en-ca/how-to/all-things-pickled.html