Making and preserving jams and sauces

[Trillian]

I just collect jars from pasta sauce etc and keep the lids. I use them all the time and I've never had a batch fail because it didn't seal properly. I do have a few vacola jars but I save them for doing preserved fruit. I make jams and pickles mostly because that's what we use the most. But I also preserve fruit and vege to freeze for use later on. I used to put hot liquid into hot jars and then I read on Maggie Beer's website that you don't need to do that - you just put the hot jam etc into a clean, dry jar and then turn it upside down and it works a treat! I have never had it fail on me so long as the lids are on tight. so much less labour intensive. I did a huge post on here years ago about the basics of preserving - I will see if I can find it and bump it for you.

My grandmother just uses a jar and seals with wax and then covers with plastic. She's done it that way for over 50 years and her preserves are heavenly! So that's another option too if you are having trouble finding jars.

ETA - the other way of checking is turn the jar upside down and tap it with the edge of a spoon. If it sounds high pitched and tinny, then it didn't work. If it sounds dull and low, then it did work. Like Astrid said, sometimes you just need to push the top of the lid down and it will stay there and your preserve is fine.