for those penny pincher preppers who make their years supply of pickles right about now, this size is 41% off at Amazon,
CamelCamelCamel.
Cheers OP, great for pickles and making cold brew. Basically grind ~75g of coffee beans coarse, fill with water and let it sit in the fridge overnight. Pass through a cheesecloth or tea strainer and enjoy!
Preppering? Do those rubber seals last for decades singularsly unopened
Peaches
The Kilner rubber seals are recommended for use up to 10 times I believe. Watch out for imitations.
People I know who can with them, would use these for long term storage, so you are only opening them I don't know, say, once a year and then reusing them for produce the next year.
What in the world are we eating once a year and then opening again next year?
Pressure canned meats or vegies. People also pressure can meals in a big jar.
Make them in bulk, store them. Open one, use it, wash the jars and put in storage until next season if it's a seasonal food.
Is there any benefit between this and reusing old pickle jars?
my mum made pickles for over 50 years before she passed, reusing old jars was only for what she gave to friends as the lid seal could not be used many times, she kept the clip top jars for our own use, many of the jars she has are over 30 years old,
Sold! So basically re-used store-bought pickle jars don't seal properly.
If you hot pack and do it all the right way, those store bought pickle jars will seal properly most of the time.
But yes, the seals will start to give over time.
I pressure can (had to buy it from the USA) and also water bath a LOT of food and I do use the Ball brand jars with lids and rings and some Fowler's jars lids and clips for my long term storage and important stuff.
However for stuff like mustard pickles, tomato relish etc, I just reuse my old pickles jars, jam jars, garlic jars.
As always, follow all the safety guidelines, like heating the food properly before hot packing, sterilising jars and lids before filling, wipe the rims with vinegar on a paper towel and if the lids don't give that pop sound after hot packing or water bathing, stick them in the fridge and use first.
Never store anything that does not seal at the packing stage.
If looking online, the USDA have a whole lot of rules about canning, bottling, but places like Australia, The UK and New Zealand have been water bathing for years and do not have some of those guidelines in place. Such as not using cornflour for instance.
These Kilner jars are great quality by the way. They make good stuff!
It depends on what you doing with them but basically if you are going to heat sterilise jars then you can carefully maybe reuse a store jar a couple of times but the seal will break down.
These jars are good for acid preserving but wouldn’t use them for heat sealing.
But friends are unlikely to make their own pickles so they can have jars they going to put in the recycling anyway.
How are these after dishwashing? Many clip jars use aluminium for the clips, which oxidise after dishwashing. The IKEA jars use stainless steel and are significantly cheaper.
For pickling do people mean quick pickling? Bit of a pickle noob but I've just been using the Kmart preserve jars with water bath method. Wouldn't think these would work in a water bath?
and these 2L ones are also 39% off if you need bigger ones:
https://www.amazon.com.au/Kilner-Round-Clip-Transparent-0164…