Guest guest Posted February 16, 2004 Report Share Posted February 16, 2004 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...
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