"martin" wrote
VivienB wrote:
"JennyC" wrote:
Easier still, re-use screw-top jam jars. Put the lid on as tight
as
you can as soon as they are filled

Works even better if you turn the filled jars upside down to let
them
cool off ~
Jenny

Since it works well anyway, why do that? Doesn't that leave the lid
covered in jam/marmalade?

the idea of turning the jars upside down is to stop the solids
settling to the bottom. This way the solids all settle to the top
:-)
--
martin

Plus any air in the jar has to percolate through the hot jam. This
sterilises it.
Jenny

On Sun, 13 Jul 2003 09:47:55 +0200, "JennyC" wrote:


"martin" wrote
VivienB wrote:
"JennyC" wrote:
Easier still, re-use screw-top jam jars. Put the lid on as tight
as
you can as soon as they are filled

Works even better if you turn the filled jars upside down to let
them
cool off ~
Jenny

Since it works well anyway, why do that? Doesn't that leave the lid
covered in jam/marmalade?

the idea of turning the jars upside down is to stop the solids
settling to the bottom. This way the solids all settle to the top
:-)
--
martin

Plus any air in the jar has to percolate through the hot jam. This
sterilises it.

The jam is already sterilised, the bottle should have been sterilised
before you put the jam in the jar. Did you mean the air? :-)
--
martin