Come and talk to me about jars, sterilisation and waxed circles please.

[SoggySummer]

I am starting to make a new batch of mincemeat and will be popping it into jars. Some will be for personal use but some for family and friends. I really dont have a clue what I am doing when it comes to prepping and storing stuff in jars. I am a complete novice and would be grateful for some help from those of you much more experienced at this type of thing.

I am planning on sterilising my jars in the oven but what about those with plastic lids???

Waxed discs. As I have inherited a nice collection of jars in all different shapes and sizes I dont really know what size discs to get. Are the 2lb ones huge? could I cut them down? I have been looking online for a pack of mixed sized waxed circles/discs but have not found any yet.

Also with waxed discs do they go IN the jar and sit ontop of the contents of the jar or do they rest on the rim of the jar and then the lid goes on top?

Is there anything else I need to know? I really don't want to end up with mouldy mincemeat come christmas.

Plastic lids can be sterilised in Milton fluid or briefly boiled in a pan on the stove. Wax circles are dirt cheap, get both 1lb and 2lb sizes. They go inside the jar on the surface of the (hot) contents - this helps seal them from the air. You then put the lid on as usual. If you don't have screw lids, you can instead place a clear plastic film circle over the top of the jar and secure with an elastic band. You can often buy mixed sealing packs which will contain wax discs, clear film circles, rubber bands, and plain labels. My local Wilkos sells mixed size packs of wax discs for £1 (50 of each 1lb and 2lb) and also the film circle & rubber band packs for £2 (100 of each).

Thank you. Will go an check out my local wilkinsons.

I don't bother with waxed circles and have never had a moldy jar of jam in god knows how many years of jam making. Having said that I only use metal lids and put the lids on really tightly whilst the contents are still hot.

Thank you. Really looking forward to getting started now.

Do you jar the monce when it is still hot or do you let it cool first. I would think it should be hot but iv seen recipes that say the mince should have cooled

My mince is packed when cold. It has to be stirred whilst Colling to evenly distribute the fat. I don't bother with paper discs with mince.

Jam - I bottle hot, with a wax disc and screw lid on fast so it vacuum seals.