Wayde Allen (wallen@boulder.nist.gov)
Mon, 19 Jul 1999 09:42:39 -0600 (MDT)
On Sat, 17 Jul 1999, Peter Marshall wrote:
> We haven't had any mould in our jam here for the last 10 years and I eat a
> lot of home-made jam and we also supply it to various charity sales etc
> and give it away to friends. Too much fruit in the garden!
>
> We do this entirely without paraffin, molten or otherwise. We wash out old
> jam jars and then sterilise them in the oven while making jam. (Since I
> suggested this we haven't lost a single jar). Using a jug to pour the hot
> jam makes it easy to avoid getting any around the top. The jars here all
> come with air-tight lids (they can't be re-used for ever though.)
It is because you have the air-tight lids that you've never had a need for
the paraffin. The old decorative jelly jars didn't have such lids. Often
they didn't have lids at all, hence the need for the paraffin seal.
> Easier than fiddling with molten paraffin.
But of course!
- Wayde
(wallen@boulder.nist.gov)
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