Kilner jars are back

[Shewie]

Apparently Kilner jars are back in production again and are being stocked by Lakeland.

We're still using a couple for beetroot and pickled onions which I inherited from my gran many many moons ago.

Great product and no connection to seller etc


http://www.lakeland.co.uk/F/product/13219_13218/?src=email&email=090723kitcheneditorial

 

[CAL]

Thanks for that.

I am trying to revive a long standing family tradition of pickling and / or jamming everything that doesn't move that unfortunately died out with my grandad. These look like just the things I am after (he always used a jam jar with a piece of sellophane under the lid).

 

[gregorach]

I didn't know they'd gone away. Certainly, the last time I was in Edinburgh's "old-timey hardware store" (Grays of George Street BTW, great shop) they had Kilner jars, although I'm not sure if they were "genuine".

 

[y0dsa]

We use the type with the wire hinge, glass lid and rubber seal. They just go on and on.

Wasn't their manufacture shifted out to China or something?

Thanks for the headsup.

 

[Big Geordie]

Asda here have been doing them for a while.
ATB
G

 

[Minotaur]

I didn't know they'd gone away. Certainly, the last time I was in Edinburgh's "old-timey hardware store" (Grays of George Street BTW, great shop) they had Kilner jars, although I'm not sure if they were "genuine".

Think they have to be. Patented, by a relative of Nigella Lawson.

We use the type with the wire hinge, glass lid and rubber seal. They just go on and on.

At £3 pound a jar for the Kilners think I would use them too. Can get them in pound land.

We actually use the jars you see in the chip shop at the moment. Having a big problem getting normal vinager.

 

[British Red]

They are also available at Ascott small holding supplies and a rather good shop in Knutsford Cheshire.

A different puppy entirely from the Le Parfait type jar - used properly with a pressure canner you can can (bottle) your own soups, stews, meat etc.

They can be used for other things (such as jam) in the "water bath"method without the pressure canner.

Common in the USA - much rarer over here to pressure can.

Red

 

[bushwacker bob]

They are also available at Ascott small holding supplies and a rather good shop in Knutsford Cheshire.

A different puppy entirely from the Le Parfait type jar - used properly with a pressure canner you can can (bottle) your own soups, stews, meat etc.

They can be used for other things (such as jam) in the "water bath"method without the pressure canner.

Common in the USA - much rarer over here to pressure can.

Red

Arn't pressure canners just a large pressure cooker? If so dont you loose the pressure when you open them to put the lids on or is the advantage gained by higher temperature cooking?

 

[Noddy]

...............

 

[British Red]

Arn't pressure canners just a large pressure cooker? If so dont you loose the pressure when you open them to put the lids on or is the advantage gained by higher temperature cooking?

The higher temperature is the thing - enough to kill all the relavent nasties (including botulism). When combined with a jar that can create and hold a vacuum (as these can) it (supposedly) offers the ability to preserve lots of foodstuffs not normally possible.

Its something I'm keen to try. Apaarently canners develop very different pressures to cookers........

 

[Mikey P]

Just made 3 jars of marrow and ginger jam - would never have come up with that combination on my own! Always amazed at the variety of jam and preserve recipes available - something for everything.

I have a mix of the 'parfait' type jars and am gradually building my collection of Kilners. I find the Kilners best for pickling and where any liquid is involved. Parfait for jams and marmalades. I got a small Kilner-type lidded bottle for doing flavoured oils - perfectly suited to the job. Got chile oil brewing at the moment.

I think the River Cottage Preserves book is destined to become a classic textbook for those interested in the various pickling/jamming methods. Not just for the recipes but because of the description of techniques, etc. If you haven't got this, I'd recommend that you search it out. Likewise, the bread book in the same series. Both have changed the way we eat at home. I'd never made jam before until last Autumn and I actually find myself actively looking for stuff to pickle and preserve now. As a nation, we seem to have lost out enthusiasm for this sort of thing but it's dead easy!

 

[scrogger]

I agree MikeyP we made jam and did pickled onions etc last year for the first time. I had to laugh as our friends said I was a bit of a saddo doing this, wasnt it just cheaper to buy Haywards?!!!

At a Christmas gathering it was my pickled onions and chutneys etc that flew of the table and the shop bought stuff just sat there, guess what funnily enough they are all ringing up now asking where to buy the stuff and how to do it.

We just used the parfait jars from lakeland for it all and didnt seem to have any issues.
Spotted a tree full of Mirabella Plums whilst out with the dogs the other day so its ....

Jammer time!!.........

and no I dont have any big baggy trousers!!

happy days folks

Andy

 

[Mikey P]

At a Christmas gathering it was my pickled onions and chutneys etc that flew of the table and the shop bought stuff just sat there, guess what funnily enough they are all ringing up now asking where to buy the stuff and how to do it.

Ditto! Took a big Kilner jar of pickled onions into work and they went very rapidly! People asking me to make them some...

The flavour of home pickled onions, in my experience, is mellower and almost - dare I say it - 'caramelly'?

So, yeah, it might be nearly as cheap to buy a jar in Asda but they just don't taste as good.

Jam is easy - I can't understand all this flapping about the 'setting point' - you just put a saucer in the fridge, follow the recipe, and after the alloted time, put a dab on the saucer and push it. If you get 'crinkles' in the surface of the jam blob, it's reached setting point. How hard is that?

Don't fear jam, my friends!!! Embrace it! But wait for it to cool down first, yeah?

 

[Tengu]

Im scared of jam.

True heroes make jam like they were making mincemeat or pickled onions.

I have a lot of jars. many old Kilners, the Leifheit ones and a few clip top le parfaits.

Ive recently learnt to bottle fruit in the microwave...use old jam jars.

 

[British Red]

What a truly lovely thread!

I'm delighted by others who are embracing these "old skills" and finding the quiet pleasure in them. They - a bit like bushcraft - are endless in variety and fasciantion.

Beware though.

"I'm just making some jam and pickled onions - I can quit anytime I like - its just a social thing"

Then somene sidles up to you at a party and mouths "wanna try some home made mustard?"

Before you know it you are making lye sticks, building clamps for your root vegetables and debating the merits of truning the garden shed into a cold smoking room



Its absolutely superb fun - I really reccomend making your own vinegar too - so simple and so satisfying

Red

 

[8thsinner]

We have been tempted to try our hand at this too.

Can someone recommend a few good links where special canning supplies aren't required, I would like to learn more

 

[Tengu]

get a jam jar with a sealing metal lid.

fill with fruit

top up until overflowing with sugar syrup

put on lid and tighten

microwave 2 mins on high

take out and wait to cool and seal (the security button will dink in)

 

[British Red]

We have been tempted to try our hand at this too.

Can someone recommend a few good links where special canning supplies aren't required, I would like to learn more

I echo Mike Ps comments - the River Cottage books are great. I have a huge library of specialist books on everything from cold smoking to lactic fermentation - if anyone wants a text on a particular topic I'd be happy to review the quality of anybooks I have on it for them

H

 

[scrogger]

I have recently been taking out a note book with me on dog walks and logging down the location of wild Apple trees , Pears, Cherries, Plums etc etc. I actually just finished the last of my sloe gin last night and the bushes are fruiting up nicely so looking forward to all that this year. This is also our first year of having an allotment and a greenhouse at home so will be making bulk batches of Curry and pasta sauce form our over flowing tommy crop. Got loads a spuds which taste fantastic. Chard, Rhubarb , Raspberries etc etc . its such a simple pleasure growing your own stuff and finding wild foods but it somehow seems to do the soul good!!

Excellent thread this one!!

Andy

 

[8thsinner]

How about removing the use of a microwave? Is that used to sterilise?

Happened to make strawberry jam the other day actually, thats what got us thinking about jarring. Stored it in an old doritos salsa jar.