Vinegar-Proof Covering For Canning Jars

By

gill5

Things haven't changed that much! I also bottled 20 years (and more) ago before freezers were widely available, using the Ministry of Agriculture's 'Home preservation of fruit and vegetables', a wonderful book of techniques and recipes that you can still sometimes find on Amazon. Porosan was a thick plastic skin (the book calls it a 'synthetic skin') that was 'shrink-wrapped' using a hot water bath method and which produced excellent and safe results. A real shame it's no longer available, it's easier and cheaper than replacing rubber rings on Kilner jars.

By

fezziwig

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.)