jrm
03-24-2014, 12:57 PM
As a follow-up to another post I made on the Mason Jar thread, I now have further questions about caps/lids.
The mason jar issue I understand, and is resolved, in terms of lids sealing.
The maple syrup glass bottles I have came with foam-lined metal caps. Because of my need/choice to re-filter the bottles I did yesterday when I saw the enough niter within, I called the company from which I purchased the bottles about use of the caps. I learned they are not Plastisol-lined and therefore do not provide a vacuum seal the way the mason lids do. This company does not have plastisol lids in the neck size I would need for this bottle.
I have found a company nearby that does have them. I had a very good conversation with the rep, who noted that syrup sold in the stores is not vacuum sealed.
So, the question becomes to allow for safe shelf storage, is it sufficient to heat the bottles, heat my syrup to 185-200, hot pack, warm the foam-lined lid, close the bottle and lay it on its side? Or, do I need to use the plastisol-lined caps, follow the same procedure and get the vacuum seal?
On the mason jar thread, the commentary was about killing off the bacteria at the high temps while boiling, and the sterilize jars, etc., give the safe zone. But also that unsealed mason jars wouldn't be safe because of the exposure to air. So, I am now confused.
The mason jar issue I understand, and is resolved, in terms of lids sealing.
The maple syrup glass bottles I have came with foam-lined metal caps. Because of my need/choice to re-filter the bottles I did yesterday when I saw the enough niter within, I called the company from which I purchased the bottles about use of the caps. I learned they are not Plastisol-lined and therefore do not provide a vacuum seal the way the mason lids do. This company does not have plastisol lids in the neck size I would need for this bottle.
I have found a company nearby that does have them. I had a very good conversation with the rep, who noted that syrup sold in the stores is not vacuum sealed.
So, the question becomes to allow for safe shelf storage, is it sufficient to heat the bottles, heat my syrup to 185-200, hot pack, warm the foam-lined lid, close the bottle and lay it on its side? Or, do I need to use the plastisol-lined caps, follow the same procedure and get the vacuum seal?
On the mason jar thread, the commentary was about killing off the bacteria at the high temps while boiling, and the sterilize jars, etc., give the safe zone. But also that unsealed mason jars wouldn't be safe because of the exposure to air. So, I am now confused.