I have started making pickles and chutneys again after a gap of about twenty years. I used to use Porosan synthetic skin to cover the jars but cannot get it now. Does anyone know a cheap vinegar-proof alternative for use on all sizes of jar? Cheers.
If you haven't canned in 20 years, things have changed!! Consider updating your technique, recipes, and information. A lot of what was considered safe - isn't. Please go to http//freshpreserving.com for more information. (They have great recipes for chutneys there, also.)
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