Viceroy Rubber & Plastics Ltd. has announced that it will continue to
manufacture the jar rings that fit the crown, gem, jewel and corona
jars.
The company said “there exists a general misunderstanding that
consumers will not be able to preserve any longer since the snap lids
previously produced are no longer available. On the contrary, Viceroy
red rubber rings may be used with glass lids and the metal screw tops.”
This product is available at your local Wal-Mart, Home Hardware,
Read Also
Agi3’s AI-powered individualized farm insurance products win innovation prize
Agi3’s AI-powered individualized farm insurance products won the business solutions prize in the Innovations Program Awards prior to the Agriculture in Motion farm show in Langham, Saskatchewan.
Canadian Tire, True Value, Federated Co-op stores, Superstores and all
major grocery stores. If you don’t find them on the shelf, speak to the
store manager and request that they order them from their distribution
centre for you: The Viceroy Rubber & Plastics Ltd., 1655 Dupont St.,
Toronto, Ont. M6P 3T1, 416-762-1111, ext. 235, fax 416-762-0889 or
e-mail luann@viceroyrubber.com.
Using glass lids
I have had several people ask me if they should do anything different
when they are canning using the glass lid and rubber ring.
The following are some general guidelines that should ensure canning
success:
- Check top and edges of each jar and glass lid before using. Carefully
run your fingertips over edges and tops of each to feel any nicks,
chips or cracks. Discard any jars and lids that are not smooth and
even. Defects in tops or edges can prevent an airtight seal and cause
food spoilage.
- There is a difference in the screwbands required. The metal
screwbands for the metal snap lids are about two centimetres high while
the metal screw bands for the glass lids and rubber rings are about 2.5
cm. The difference is to accommodate the depth of the glass lid and the
rubber ring.
When canning, the intent is to get the food in the jar hot enough to
vent the air from the jar and thus form a tight vacuum seal. This
process creates some pressure, which could cause the narrow band to
slide off the jar neck threads and thus not allow a seal to form. This
could be disastrous when using a pressure canner as the pressure
created in the jars could cause the screwbands to blow off the jars in
the canner. Use only the 2.5 cm wide screwbands with the glass lids and
rubber rings.
- Using nonmetallic utensil, remove air bubbles.
- Carefully wipe the jar rim of the container with a clean cloth. Food
particles on the rim will prevent it from sealing.
- Boil the glass lids the same length of time as the jars to sterilize
them.
- Leave the same amount of head space as you would have left using the
metal snap lids.
- Dip the screwband and the correct size of rubber ring into hot water
and then place it flat on the glass lid. Put the lid on the jar. Screw
the metal band down tightly and then loosen it. As the food in the jar
is heated, the food and air inside the jar expand. Air is forced out of
the jar in the slight space between the jar rim and rubber ring.
- Process for the same amount of time you would have if you were using
a metal snap lid. At altitudes higher than 1,000 feet (305 m) increase
processing time as indicated in the chart below.
- At the end of the processing time, immediately and carefully remove
the jars from the water using a towel and pot holder, holding the jar
upright. Tighten the screwband on the jar to complete the seal. Let the
jars stand in an upright position on a dry cloth or paper, away from
drafts for at least 12 hours.
- To test for seal, invert glass top jars and slowly rotate, watching
for leakage or air bubbles.
- If a jar is not sealed, refrigerate and use contents promptly.
Jam recipe wanted
Dear TEAM: I have been looking for directions for rose hip jam that I
made some 38 years ago. – J.V., Grimshaw, Alta.
Dear J.V.: I found several rose hip recipes. I have included three and
hope one is similar to your original recipe.
Several of the recipes stated that rose hips should be gathered after
the first frost of autumn. Also, take care not to gather them from
bushes that have been treated with insecticides or fungicides. Rose
hips have a high vitamin C content.
Rose hip jam
3 cups rose hip puree 750 mL
6 cups crabapple juice 1.5 L
9 cups sugar 2.25 L
To make the rose hip puree:
Remove flower ends from 4 cups (1 L) rose hips. Add 3 cups (750 mL)
boiling water and cook gently for 1/2 hour. Rub through a sieve.
To make the crabapple juice:
Remove flower end and cut in quarters 3 quarts (3 litres) crabapples.
Cook in 11/2 cups (375 mL) boiling water for 1/2 hour. Drain juice
through a jelly bag. Combine rose hip puree and crabapple juice. Boil
to jelly stage. Skim and pour quickly into sterilized jars. Seal and
process in a boiling water bath for 10 minutes. Yield eight cups
(eight, 250 mL jars).
From Using Saskatchewan’s Cultivated and Native Fruits distributed by
the University of Saskatchewan Extension Division, 1972.
Aunt Mabel Berry’s rose hip jam
1 pound rose hips 500 g
1 cup water 250 mL
sugar
Simmer rose hips and water until fruit is tender. Rub through a sieve
and weigh the pulp. To each pound or fraction, add an equal weight of
sugar. Return to heat and simmer until thick, stirring frequently. Seal
in hot sterilized jars.
From Putting Foods By by Ruth Hertzberg, Beatrice Vaughan and Janet
Greene, 1973.
Rose hip syrup
Use ripe, red rose hips
3 pounds rose hips 1.5 kg
21/2 cups sugar 625 mL
Wash rose hips and drain. Cover with water and boil for about 10
minutes until tender. Mash well and drain through a jelly bag. Cover
with water again and boil 10 minutes more. Drain overnight in jelly
bag. Next morning, mix juices from both drainings; boil until you have
6 cups (1.5 L) juice. Add sugar and stir to dissolve. Boil for five
minutes and seal in hot, sterile jars.
Yield: 8 cups (eight, 250 mL jars)
Source: From Prairie Kitchens compiled by Emmie Oddie, Recipes by
Saskatchewan Women’s Institute, 1980.
Orchard fruit chili sauce
This is a classic Canadian relish that uses fall fruits and vegetables.
5 cups peeled, 1.25 L
chopped tomatoes
3 cups peeled, pitted 750 mL
and chopped peaches
3 cups peeled, cored 750 mL
and chopped pears
11/2 cups peeled, pitted 375 mL
and chopped plums
3 cups chopped onion 750 mL
1 cup chopped celery 250 mL
1/2 cup finely chopped 125 mL
sweet red pepper
1/2 cup finely chopped 125 mL
sweet green pepper
21/2 cups packed brown 625 mL
sugar
11/4 cups cider vinegar 300 mL
2 teaspoons pickling 10 mL
salt
hot pepper sauce, optional
2 tablespoons pickling 30 mL
spice
2 teaspoons celery 10 mL
seeds
1 two inch (5 cm)
cinnamon stick, broken
1/2 teaspoon whole cloves 2 mL
In large stainless steel or enamel saucepan, combine tomatoes, peaches,
pears, plums, onion, celery, red and green pepper, brown sugar,
vinegar, hot pepper sauce (to taste) and pickling salt.
Tie pickling spice, celery seeds, cinnamon sticks and cloves in a large
square of cheesecloth, creating a spice bag; add to mixture in saucepan.
Bring to a boil, stirring occasionally. Reduce heat and simmer briskly
about 45 minutes or until liquid appears thick and translucent. Stir
frequently, right to bottom of pan, especially toward end of cooking
time. Discard spice bag.
Place eight clean 250 or 236 mL mason jars in a boiling water canner;
fill with water, bring to a rolling boil. Follow processing
instructions.
Betty Ann Deobald is a home economist from Rosetown, Sask., and one of
four columnists comprising Team Resources. Send correspondence in care
of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4.
