The Australian Women’s Weekly Food Magazine - - Perfect Preserves -

The jars must be glass and have no chips or cracks; the lids need to be tight−fit­ting. Metal lids that have a lin­ing to pre­vent con­tact with the pre­serve are best. Poor qual­ity metal lids can cor­rode if they touch the sur­face of the pre­serve dur­ing stor­age; if in doubt, place a disc of bak­ing pa­per in­side the lid of the jar be­fore se­cur­ing. Screw−top lids

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