Sterilising jars and lids
There is a little extra labour required in the art of preservation and protection, and when it preserving food, a good place to start is with sterilised jars and lids.
Preservation and protection is an art form, a science, a philosophy and a labour of love, it encompasses how we feel about our heritage, our language, our culture, our wildlife, our natural habitats, and of course our food and produce.
As we become more and more concerned as a society with food cost and waste, air miles and additives, we look for ways to become more self-sufficient, but also to truly celebrate the bounty that we have at our fingertips.
Prep time: 10 mins
Cooking time: 20mins
Serves: 0
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Few empty Folláin jarsSome Follain jar lids
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- Wash your used jars, scrape off old labels with a knife and use a metal scourer to get rid of any residual glue.
- You can sterilise your jars in the oven (turn them upside down at 140 deg for 20 mins)
- In the microwave (filling the jars until they are a quarter full, and heating on high until the water boils),
- in both cases, allow them to cool and dry on a clean rack.
- When taking the time to preserve food, the four things you are trying to avoid spoiling your work are; enzymes, moulds, yeasts and bacteria.
Ingredients
- Few empty Folláin jars
- Some Follain jar lids
Method
- Wash your used jars, scrape off old labels with a knife and use a metal scourer to get rid of any residual glue.
- You can sterilise your jars in the oven (turn them upside down at 140 deg for 20 mins)
- In the microwave (filling the jars until they are a quarter full, and heating on high until the water boils),
- in both cases, allow them to cool and dry on a clean rack.
- When taking the time to preserve food, the four things you are trying to avoid spoiling your work are; enzymes, moulds, yeasts and bacteria.
