"BT Humble" > wrote in message
...
On Jan 23, 3:58 am, wrote:
> I am wanting to store some home made chilli sauce in jars (i've made
> this sauce for about 20 years, but have always frozen it) despite many
> hours of searching, I've been unable to find a guide of any sort on
> how to achieve this (I want to use the type of lids that have the
> safety button in the centre).
>
> I know that the jars / lids i describe above create a vaccuum and that
> the button in the lid is "sucked in", what i cant discover is how is
> this achieved. Can anyone point me in the right direction ?.
>
> All help gratefully received.

Here's a good start:
http://www.uga.edu/nchfp/how/can_home.html

Or more particularly:
http://www.uga.edu/nchfp/publication...w_canners.html

Essentially, you fill your jars leaving a bit of air space at the top,
then immerse them in a big pot of water. Bringing the water to the
boil heats up the contents of the jars, which (a) kills any
microorganisms in the food, and (b) makes the liquid in the jars
expand, forcing out some of that air frm the top of the jars. When
you remove the jars and let them cool the food contacts again, which
makes a partial vaccum that sucks the button on the lid in[1].

The procedure is very well documented and tested, and there are lots
of sites with information on exactly how many minutes of boiling you
need to do for different sizes of jars.

Happy to help!


BTH
[1] Technically the lid is "pushed in" by the higher-pressure air
outside the jar, but let's not nitpick. ;-)

Not nitpicking or anything, but one should use the tested recipes by either
the aforementioned boiling water bath method, or use a pressure *Canner*
(not necessarily a cooker). The bwb for high acid foods (and your chili
sauce may or may not qualify!) or the pressure canner for low acid
vegetables and all meat products.
Please follow USDA (or your local ag agent's) tested recipes. Don't
substitute until you got the science and method under your belt. Unless
y'all got a reliable pH meter. The one for the garden or pool does not
qualify. Probably.
And check out our FAQ when ol' Jack gets it back online. Somebody here may
have the pages saved as text. Got lots of good info, booklists, etc.

Ya'll come on back and visit and lurk and all, and let us know how you do.
We're a real civilized bunch. Where are you canning from? Country or
altitude? We gots people from all over.
Edrena in the high desert country