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Need sort-of canning advice by tomorrow night

w
Wendy Lai Nov 10, 2004 09:27 PM

I have a big bag of cranberries that I bought at Costco. I'd like to make some sort of compot to give to friends. I bought some of those glass jars with the rubber rings in the opening and would like to use them to sort of can my compot.

I don't really have a precise recipe so I don't want to process the resulting compot. I just want to maybe boil the jars and maybe the rings so they at least start out sterial. Is that adviseable? I mean will the rubber ring stand boiling?

I mean to ask recipients to keep the compot in the fridge and eat within a week or two.

OR
anybody have an actual canning recipe that uses these glass jars?

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  1. m
    MMRuth Nov 11, 2004 06:38 AM

    There is no need to "preserve" cranberry relish/compote if you are going to use it within a couple of weeks. I've used it months later. There are some cranberry relish recipes further down on this board.

    1. d
      Devon Nov 11, 2004 02:13 PM

      Do the jars also have a bail & wire clasp or metal clips?

      I have canned with Weck jars, which are glass and use a rubber seal. The seals are prepped in warm water, but not boiled. They are held in place by metal clips while processing and cooling. After that you remove the clips.

      I haven't processed bail & wire clasps, but again, I assume that the rubber makes the seal and the clasp holds it in place until that occurs.

      So for your question. I would boil the jars for 10 minutes if you want them to be sterile. You may get a few more days storage out of them, but it's probably not neccessary if the compote will be refridgerated and eaten in a week or so.

      I wouldn't boil the seals--it's pointless. It's the vacuum held in place by the seals that preserves the goods, not the seal itself. I would just use the seals as is: fill the jars, put the rings in place and attach the clips or clamp.

      When I used the weck jars, I canned cherries, using a Ball Blue Book recipe. I had to figure out the volume of the jar and approximate the timing, which is technically a tad risky. If you can find a compote recipe that has already been adapted for canning, you could go whole hog and process the jars after adjusting for any size discrepancies. But I would only try that with a canning recipe--that is, one that has the neccessary balance of acid to be safely canned. You'll be taking enough liberties just by fiddling with the timing.

      1. c
        Cathy2 Nov 13, 2004 08:26 AM

        Hi,

        The Weck system is not consider food safe by USDA standards for home preservation. The bail wire, rubber gasket thing is merely a decorative artifact now. I'll use it to store dried peppers or salts, but not for active preservation.

        If you leave your cranberry relish/compote in the refrigerator, then you can keep it for some weeks. You cannot keep it on a shelf at ambient temperatures and expect to use it later, if you do not water bath seal it.

        I refer to to the National Center for Home Food Preservation, your tax dollars at work, for research based factual information on how to preserve your cranberries.

        I bought 4 bags of cranberries from Costco recently. I made about 18 pints of cranberry sauce for my family's consumption.

        I will be back later in the day and will check if you have questions.

        Regards,
        Cathy2

        Link: http://www.uga.edu/nchfp/how/can_home...

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