Guest guest Posted February 16, 2004 Report Share Posted February 16, 2004 Wow mum to 6! That is hard work :-) Mason jar is just a normal looking jar with a big mouth ( ones I get are about 10cm wide in the mouth I think ) And then just a screw on plastic lid ( plastic is better because it will nor rust ) Though I do use a couple with metal lids. _____ From: tarnyanz [mailto:dburge@...] Sent: Tuesday, 17 February 2004 4:54 PM Subject: Jar for fermented veg I am wanting to start the exciting journey of perserving by lacto- fermentation. I have done some perserving before but it has always involved heating the food ( in vinegar or sugar for fruit) and then using a top which has a rubber seal and the food when it cools pulls the lid in and a metal ring lid can then be removed. I don;t know if this makes sense I live in New Zealand . So the names for things are different. In Nourishing tradition she writes about Mason Jar I am assuming this is similar to our Agee Jars. What kind of lid? Will a plastic lid do, will this seal enough ? Not sure where you can get lids from. I know I can get jars. Can any one help. Regards Tarnya helpmate to Dave Mum to 6 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2004 Report Share Posted February 17, 2004 Hi, the best jars for making fermented vegetables are the ones with a glass lid and a rubber ring. A mason jar is a canning jar here in North America. The regular size has an opening of 60 mm. The wide mouth mason has an opening of 76 mm. They have a two part lid with a metal ring that holds a metal lid with a rubber compound around the rim. The lid is sealed by vacuum when the jar is cooled after being heated for canning. Your Agee jar sounds very similar. If you are going to refrigerate the vegetables a few days after making them a plastic lid should be fine. If the jars will be not be stored in the refrigerator a glass lid or metal lid and ring might seal better. Metal lids can corrode in time. The ones I have for mason jars have a white enamel coating on the inside which helps. The larger the volume of the jar the better too. The fermentation proceeds better if there is a large volume. Regards, Bruce. From: " tarnyanz > I am wanting to start the exciting journey of perserving by lacto- > fermentation. I have done some perserving before but it has always > involved heating the food ( in vinegar or sugar for fruit) and then > using a top which has a rubber seal and the food when it cools pulls > the lid in and a metal ring lid can then be removed. I don't know if > this makes sense > I live in New Zealand . So the names for things are different. In > Nourishing tradition she writes about Mason Jar I am assuming this is > similar to our Agee Jars. What kind of lid? Will a plastic lid do, > will this seal enough ? Quote Link to comment Share on other sites More sharing options...
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