Just to add the obvious, shelf life would depend on a couple of factors:Just to answer this officially I reserved two jars of these tomatoes to eat two years later (we normally eat up one lot when the next years crop kicks in).
Other than a little rust on the rings from sitting in the outdoor pantry, they were absolutely fine - no change in colour or flavour and the pasta sauce I made with them delicious (this years onions, field mushrooms and garlic with fresh marjoram, thyme and rosemary)
I've put back some chilli with meat to try for three years
Yep. Absolutely. Generally excess light won't affect the safety, but it can kill (perhaps degrade is a better word)some of the nutrients and may or may not affect the taste. But the other conditions have the potential to affect both safety and taste.Probably also depends on what we define "shelf life" as meaning - there's a huge difference between "unsafe" and "unpalatable"
Missed this post - I've been pressure canning using the Rayware jars for years without problem - even if one did break, it would break inside the canner so no risk to you. You can tell they have sealed properly by the "pinging" and indentation of the lid.I'm new to canning, just finished a few batches of apples, salsa, peaches, beets etc. I'd like to pressure can meats, veg etc, Are there any organisations where ideas nd recipes can be shared in the uk? It's just not done in the uk. I brought a canner back from the USA in my suitcase - crazy I hear you say!! - and want to get cracking with it. However I notice in the pics above that Kilner jars are used but I've been told by rayware (Kilner distributor) that Kilner jars are not "approved or tested" to withstand pressure canning. Can anyone please comment? They hv advised they are ok for water bath and oven canning only, confirming they have been tested to a temp of 150 recently by a member of staff. I'm keen to get started but a bit nervous I might hv an explosion!
Mason (sometimes known as Ball Mason) is pretty much the standard by which all jars are measured here. In fact the very term "Mason jar" is synoymous with "glass jar" here.......I'm seriously going to try canning using the mason jars since I found that company in Wales who supply new lids for them.....and those are cheaper than the Kilner ones too
If that's what the commercial companies are using, and they won't want to face any accusations of food poisoning, it can't be a bad thing.