Kilner A5 Pickling Mini Guide

Checklist for pickling

Essential for the pickling process, sterilising glass jars is required to remove all bacteria, yeasts, fungi and organisms from the jar so that when you use it for pickling, the food will remain fresh within the vacuum.

For flavoursome pickles and an easy pickling process, followour useful checklist. Pickles are an easy preserve tomake provided you are well prepared. Yourmain priorities are the raw ingredients, a good quality vinegar and thematuring period you allowbefore opening them.

2 Next, place a pan rack or tea towel into the bottomof the preserving pan then place the jars on top. 1 Remove the lids or rubber seals fromyour Kilner jars and put to one side. Check the jars or bottles thoroughly for damage such as cracks, breaks, and chips. If youfind that any of your jars or bottles are damaged youmust discard them. 3 Fill the preserving panwith cool water until the jars are covered and bring to the boil for tenminutes, turn the heat off and cover the pan to keep the jars warmuntil you are ready to fill them. IMPORTANT: never submerge your jars straight into boilingwater or fill jars with boilingwater. 4 Place vacuumseal lids or rubber seals in a saucepan and fill with 4 inches of water, heat and simmer at 82 degrees for 10minutes, turn the heat off and cover the pan until you are ready to seal the jars. 5 Carefully remove your sterilisedKilner ® jars fromthe preserving pan using the jamtongs pouring away any water whichmay be inside the jars. Place the empty Kilner ® jars onto a clean tea towel on the work surface. Remove the lids and rubber seals fromthe saucepan using amagnetic lid lifter and lay themout on the clean tea towel ready to fill.

To prevent cloudy or dark pickles forming always use pickling salt or pure sea salt.

Always make sure you rinse and drain your prepared fruit and vegetables after you have salted them. To prevent your pickled vegetables or fruit from bruising do not pack them too tightly into your jar. Leave the correct headspace as indicated in your recipe. Headspace refers to the unfilled space above the food in a jar and below its lid. The correct headspace is essential for the expansion of food as jars are processed. Process your pickles to create an airtight seal. We recommend processing your finished jars in a water bath. This removes excess air and bacteria by creating a pressure seal. It is important to let your pickles mature in flavour before you open them, so store them in a cool, dry, dark place for at least 4 weeks.

T O W A T C H O U R V I D E O O N S T E R I L I S I N G P L E A S E V I S I T T H E ‘ H O W T O S E C T I O N ’ O N O U R W E B S I T E W W W . K I L N E R J A R . C O . U K

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