Canning in LE PARFAIT jars?
I was wondering if anyone uses LE PARFAIT jars to can in - the way you might use ball jars?
For instance, can you simply sterilize them in boiling water and then can jam in them - and have it be shelf stable? Or are they more for refrigerator or dried things?
This is price aside, of course.
I've never used these to can in, however am currently in a search for smallish Le Parfait or knockoff-style jars use for the homemade mustard I'm making for holiday gifts.
Anyone have a good idea as to where I could find them in the GTA?
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
Le Parfait is a very popular brand of canning jar here in France.
Apparently the shape of the jar determines the age.. I'd be wary of the straighter sided bottles. I think they are the older ones from the 1930's (or perhaps even earlier?). The rounded shaped ones should be OK.
I use them all the time for bottling fruit, veggies, soups, jams, chutneys etc. My French neighbours say they can also be used for "potting" meat but I'm a bit shy of doing that.
I've not done it but apparently they can be used in the freezer. Just leave plenty of head-room.
As soon as I get a few minutes to spare I'll post pics of the different shaped bottles to explain.
I've been wanting to try the wire bail jars for canning. After some research I purchased the Italian wire bail jars by Bormioli Rocco. They were more affordable and readily available at Sur La Table. There are instructions on how to use them online. I like the Le Parfait instructions better because they have step by step photos. http://www.leparfait.com/usage.html
KrazeyLady - thanks for your comments! I'd appreciate any more information you would like to share on canning with wire bail jars. Wire bail jars are not recommended by the National Center of Home Food Preservation here in the US, so there is little information on proper usage. Regardless of the warnings, knowing they are still being used in Europe, I am comfortable using them for more acidic foods, except tomatoes. I think I'll wait to get more experience with the wire bail jars before canning any tomato product.
Kaymbee - I don't know if you plan on using those knockoff jars for canning purposes, but I wouldn't recommend it. Le Parfait and Bormioli Fido jars are made specifically for canning in Europe, you might be taking a risk with a knockoff.
re: Coconut Cupcake
Don't worry about tomatoes. Easy-Peasy.
I prefer to skin the larger ones but don't bother doing the smaller ones. Skinning is not neccessary. Your choice. Depends on what you intend using them for. I mostly use them for winter stews.
Tomatoes are approx 90% water so I just cram as many as I can into the jars. Pack them in really tight. I don't use extra water with them or any preserving method. I have a low salt tolerance so I don't use that either, although some people prefer salted toms.
I prefer to use the Water Bath method but any method works as well.
Check seals as you would any other canned goods.
Store in a cool, dark place. Mine are stored in the back of the barn. Our winter temps can get down to -20C so they have to be protected from frost.
I have used them after 2yrs but my French friends say they are still good for many years.
Good Luck and enjoy
ps I will get round to posting pics as soon as there are 48hrs in the day.
Good heavens, yup! I find they seal HARD, and if anything if I treat them with the water bath they are sometimes difficult to open. I need to order one of the openers to pull the ring so that I can break the seal. I would worry less about them than Ball jars at times. I've had one or two of the typical Ball or Kerrs break in processing (I think I missed the one that had a bubble in it) and accidentally broke one Kilner by not having it warm post washing before scalding (I was using it for holding my sourdough). So in nearly 30 years of canning I'd say, yes, feel free. They are great for anything I'd can using water bath. You may want to reconsider though for pressure canning, but that's a different kettle of fish.