I'm making this Delia recipe for traditional apple mincemeat
www.deliaonline.com/recipes/main-ingredient/mincemeat/home-made-christmas-mincem eat.html
She mentions sterilising the jars in the oven before putting the mincemeat in but I'm not quite sure what I need in the way of wax discs, cellophane circles etc.
I have old jam jars and lids, do I just put a square of greaseproof paper on the top of the jar before I put the lid on? I don't have 'wax-sealing discs' or cellophane and won't have time to get them before the mincemeat is made!
I also have a couple of brand new kilner-style jars, do i need to put greaseproof paper on these or is the rubber seal (steeped in boiling water first) sufficent to keep the contents fresh??
You'd think I'd have worked all this out before I started but as usual I didn't think the whole process through!