Sterilising Jars and Tightening Them

LToospicy on 23/08/2023 - 21:59
Last edited 24/08/2023 - 16:07 by 2 other users

Hi OzBargainers, I know people will look into my profile and see I've just created an account but truth be told I've been a member since a teenager and have lost all account details. Excuse my grammar. I'm just lazy typing on the phone.

I need the experts from the field of food jars. I'm looking to start a chilli oil business and have been researching online about sterilizing food jars. I've read it all. Now, just a clear simple question -

  1. What is the most effective and efficient way of sterilising a few hundred jars at any given time, I have paralysis on the information I've been reading?

  2. And how would you make it airtight? I've seen people heat the filled jars in a pot of water but not sure if this is the most effective.

Please anyone with industry experience would be great.

Thank You.

Food & Grocery

Comments

  • freefall101 on 23/08/2023 - 22:25
    +5

    Are you aware of the commercial kitchen requirements of starting a food business? You can't just make this stuff at home, boil some jars in some water and pack it up.

    The filled jars in a pot of water thing is for canning standard food goods for preservation. It works by boiling the contents and the steam pushes out the air and creates the vacuum as it cools - presumably this wouldn't work for oil since there shouldn't be water in there to begin with (also oils change when heated).

  • yabol on 23/08/2023 - 22:32

    Canning. Pack the jars with produce. Cook in big pressure cooker. It will get cooked and airtight during this process. Job done.
    The safe temperature for canning can only be achieved under the pressure.
    I think you don't need to sterilize the jars anymore, at least in the US (they removed this recommendation) but you can still do it if you want.

    Not sure if this will work with oil. I think canning don't like fat/oils so you need more research. I guess oils don't need to be canned as most of them are in bottles. You will probably need some method to suck the excess air.

    The traditional way to airtight the jars is pour the hot produce into the jar. Screw it hard and put upside down to cool.

  • AustriaBargain on 23/08/2023 - 23:02
    +3

    just created an account but truth be told ive been a member since a teenager

    It'd illegal to have more than one OZB account. You'll get a thousand years of penalty box for this.

  • sumyungguy on 23/08/2023 - 23:24

    Are you planning to source food safe glass jars locally? The jar maker will share information as to whether their products require additional cleaning and sanitising.

  • caitsith01 on 23/08/2023 - 23:25
    +10

    I look forward to the post about being unfairly prosecuted for a botulism outbreak in 6 months' time.

    But seriously - you can't half arse this stuff, you need commercial equipment and knowledge.

  • sharkyoz on 24/08/2023 - 06:45
    +1

    i make big batches of jams and i usually heat my jars in racks in oven for about 20min at 100c, and boil my pop-top lids for 5mins in a pot of water.
    Then its a mad svramble to fill, and using gloves or tea towels screwing the lids on tight.Best to have a helping hand at this stage.
    I then put em in a cooler area of kitchen and wait till they pop, never have more thab 1 or 2 not seal.

  • battler on 24/08/2023 - 08:48
    +1

    have lost all account details

    Surely TWAM can help

  • capslock janitor on 24/08/2023 - 09:22

    why not sriracha business /

  • cupcake on 24/08/2023 - 10:15

    I don't know about commercial packing jars but making jam, one boils the jars and lids and then put the jars in the hot oven to dry for a while.

  • singlemalt72 on 24/08/2023 - 10:29

    When preserving I simply clean jars well and place them in a 180 degree oven for about 10 minutes, then let them cool a bit before filling with hot preserve and sealing.

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