Step 1: Sterilising your Kilner jars Please read the information ...

Step 1: Sterilising your Kilner jars
Please read the information provided in the guide to
sterilising and select the method you find most
suitable. Hint: Always sterilise more Kilner jars than
you think you will need because inevitably you will
always have more recipe than Kilner jars if you don’t.
Important Note: Do not attempt to sterilise your Kilner
bottles and jars by pouring boiling water into them.
Step 2: Prepare your recipe
Once you have selected your recipe follow its
instructions for preparation and making.
Hint: always read your recipe through a couple of times
before you start making so that you are familiar with
the process and have all of the ingredients to hand.
Step 3: Fill the Kilner jars
Once your recipe is ready carefully remove your
sterilised Kilner jars from the vessel keeping them
warm. If they contain any water tip it away carefully.
Always make sure you handle hot Kilner jars carefully,
use a jar tong or oven gloves for protection.
Place the empty Kilner jars onto a heat proof surface
such as a chopping board and place a funnel, if using,
into your first Kilner jar, then using a ladle,
transfer your recipe from the pan to your Kilner jars
making sure to fill them to the point indicated by your
recipe.
Once each Kilner jar is filled use a non-metallic
spatula to remove any air bubbles by running it around
the inside of the Kilner jar between the food and the
Kilner jar.
Finally wipe the rim and threads of the Kilner jar to
remove any food debris.
Step 4: Closing your Kilner jars

Now your Kilner jars are filled you need to close them
whilst the contents are still very hot.
Place the lids on to your Kilner jars, if you are using
a screw band make sure to release the screw-band by 1⁄4
turn to allow steam to escape, if you are using a clip
top place the rubber seals onto your Kilner jars and
close the clips.
Unless you are canning or preserving bottled fruits you
can move straight on to step 6
Step 5: Processing your Kilner jars - This step is only
for bottling fruit and canning it is not necessary when
making jams, jellies, conserves, preserves, pickles or
chutneys.
Using jar tongs or oven gloves because your Kilner jars
will be hot, place your filled Kilner jars into a large
empty pan, one at a time. You need to make sure the
Kilner jars do not sit directly on the bottom of the
pan so place them onto a rack or on a folded cloth
which you have placed in the bottom of the pan. Making
sure your Kilner jars aren’t touching fill the pan with
cold water until your Kilner jars are completely
covered. Bring the water to the boil and boil for the
length of time indicated by your recipe.
Once the Processing time is over turn off the heat and
again using jar tongs or hand protection remove the
Kilner jars from the pan making sure to place them on a
heat proof surface.
Step 6: Checking the airtight seal has formed
Now your Kilner jars are closed you need to leave them
to cool for 24 hours untouched.
After the 24 hour cooling period you need to check your
Kilner jars to make sure an airtight seal has formed.
To check the seal of a screw band Kilner jar; undo
screw-band and lift the Kilner jar by the lid only. If

an airtight seal has formed the lid will not move, now
replace screw-band and store. If the lid moves an
airtight seal has not formed and you must either
reprocess your Kilner jars or eat the contents
immediately.
To check the seal of a clip top Kilner jar; undo the
clip and lift the Kilner jar by the lid only. If an
airtight seal has formed the lid will not move, now
fasten clip and store. If the lid moves an airtight
seal has not formed and you must reprocess your Kilner
jars or eat the contents immediately.