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Canning in LE PARFAIT jars?

G'day mate, I have recently been doing a lot of pickles and chutney, and when I ran out of jars a good friend of mine suggested that I use her large stock of Le Parfait jars (all I had to do was organise some new silicone seals). I simply boiled them for 10 mins and then dried them in the oven at 120 deg Celcius (about 248 F), then just banged the chutney in - seems to work fine, and self seal / vacuum process went off with no problems. I'm pretty happy with it, hope this helps, Cheers and beers, Muzz

Mar 15, 2011
Truckiemuzz in Cookware