Fall is possibly that time of the year, we try to conserve nature’s bounty in many ways including pickling. It has taken me some time to get the hang of prepping pickle jars and now that I have this down, I cannot wait to share it with you.
I realize there are possibly more comprehensive guidelines available out there, however, if like me you sometimes have the yen, to preserve something simple these two paragraphs would be a good start. The key to remember is that we are trying to sterilize and seal, the rest of the preserving process depends on the recipe that you are following. The best kind of jars for this purpose is the ball or mason jars with the re-useable lids.
There is not a lot of equipment required in my world, however a large pot which holds all the jars and bottles is certainly helpful and at the bare minimum, you want a jar clamp, a broad funnel and a large stock pot that can comfortably hold a decent number of the bottles and is deep enough to have enough water to cover it.
Before filling the jars, they need to be sterilized; this can be done by either boiling the jars for 15 minutes or running them through a dishwasher. They need to be placed on a clean towel to dry and then filled with the warm jam or pickle.
After this the jars should be closed tightly and boiled for another 10 minutes. Remove from the hot water and in a couple of minutes you should hear the jar pop, this means that the jar is sealed. Once this is opened you will need to refrigerate it while using, as this will ensure the preserve or pickles freshness.