Caution: Do not pour boiling water directly into your jars. When removing jars from hot water sterilisation or processing, we recommend hand protection or the use of Kilner jar tongs. Do not put very hot jars on cold, wet or metallic surfaces as this can cause jar to crack. If sterilising or processing jars in hot water, do not allow the jars to come into direct contact with the base of the pan. Do not immerse the jars directly into boiling water. Allow the water temperature to increase gradually.

We have listed a few basic rules to ensure successful preserving: Before use, ensure jar surfaces are free from chips, scratches or any remnants of food. If jars are found to have chips or scratches, discard and replace with new ones. Avoid the use of metallic or abrasive sponges and allow jars to dry naturally. Before preserving jars and seals must be sterilised. When filling a hot jar, be sure to leave appropriate headspace between the preserve and the top of the jar. We recommended approximately 1-2 cm or follow your relevant recipe. Remove air bubbles with a wooden or silicone spatula. Ensure the jar rim is perfectly clean and the rubber seal is positioned correctly. Close the jar lid and secure the clip. Process the jars using your preferred method or following your recipe instructions. Sealed jars should be left for 24 hours to cool. As the jars cool the clip hold the lid firmly in place while the vacuum is forming. After the jar has cooled check a vacuum seal has formed by releasing the clip. The lid should remain firmly attached to the base. If a vacuum has formed, close the clip and store in a cool dry place away from the light in an upright position. Care and Use: Always clean jars and seals before use. Wash thoroughly and rinse in clean, warm water. Jars are dishwasher safe. Rubber seals should be removed from jars and hand washed. Replacement seals are available. Instagram. Faceboook. Twitter. Youtube. Pinterest.

The Rayware Group