preserving fruit, vegies etc
Posted: Thu Dec 08, 2005 12:46 am
For those people who use the Fowler Vacola preserving bottles, i would like to post a few hints.
Maybe I am not to particular with all the sciences, but i make 40 bottles of plums and 40 bottles of peaches each year.
I look at the rings and use them many times over. If the rings look a little dodgy, replace them.
I use the same lids over and over. Once again, if they are becoming damaged, get rid of them. Yes we buy the rings and lids at the hardware store. Why i think the Vacola bottles are superior, is because they have steel lids, and it does not matter if cold condensate falls on the lids. I was brought up in Holland where we used glass lids and we were forbidden even to touch the lid of the cooking vessel incase a cold drop of water cracked the lids.
i am now preserving broadbeans. (Lima beans in US)
Maybe I am not to particular with all the sciences, but i make 40 bottles of plums and 40 bottles of peaches each year.
I look at the rings and use them many times over. If the rings look a little dodgy, replace them.
I use the same lids over and over. Once again, if they are becoming damaged, get rid of them. Yes we buy the rings and lids at the hardware store. Why i think the Vacola bottles are superior, is because they have steel lids, and it does not matter if cold condensate falls on the lids. I was brought up in Holland where we used glass lids and we were forbidden even to touch the lid of the cooking vessel incase a cold drop of water cracked the lids.
i am now preserving broadbeans. (Lima beans in US)