Re: Canning without proper equipment
We've done quite a bit of canning without any equipment - though mainly jams, chutneys and sauces - and have had very few failures. We boil the jars for 20 minutes or so, and make sure everything is still hot when the lids are sealed. You do have to be careful which jars you use - anything with plastic in the lid won't work. We also turn the jars upside down as they cool, and make sure they are quite full. As long as the lid is popped inwards it means they're sealed properly.
The worse we've had as far as 'failures' is finding some mildew on a lid when opening it after 6 months or so. And we just wiped it off and still ate the contents - and it was fine.
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