Canning with fire - take 2

16 years ago

Fortunately, this was so bizarre it was easy to Google LOLOL! Have you canning experts heard of this method?

"Add one tablespoon of vodka, whiskey or gin on top of the strawberry jam before closing the lid. Light it and close quickly the lid. The fire will consume all of the alcohol and the oxygen. Inside the jar you will have a vacuum that allows for longer storage without using preservatives.

Even though it is not recommendable to do so, you could leave the strawberry jelly up to 5 years stored in a cool and dark place and still eat it without any problems."

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Comments (8)

annie1992
16 years ago
Um....nope, I've never heard of it and I'm not sure I'd trust that as a sealing method.

"Longer storage without using preservatives". Hmmmm. I don't use preservatives anyway, I just use berries, sugar, lemon juice. Cook to jell point, put in clean jars, boiling water bath for 10 minutes.

I guess I don't really see a problem with it, it's hard to kill someone with jam, the fruit is acidic enough that botulism isn't an issue, although mold could be. Definitely do not eat moldy jam (yeah, I know, who would?)

I think just dunking the jars into boiling water would be easier than setting them on fire, but that's just me, LOL.

I think you should try it, see if you can get a seal that will last. Oh, and watch your eyebrows, LOL.

Annie
lpinkmountain
16 years ago
Would be fine with one or two jars, but I'm not setting fire to six or seven jars, too much fuss. The old method, which is relatively safe, was to just put the hot jam in hot jars and most of them sealed as the jam cooled. Or seal with parrafin. Similar to this method. None of these are that convenient to do in my mind, so I'm with Annie, slap the lids on and boil for 10 min, pull out, done. I have the water already boiling from sterilizing the jars and lids anyway. People used to seal jam pots with a layer of lard, so it's not that big of a deal, but why risk spoilage with all the fruits of your labors when you don't have to.
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caliloo
Original Author
16 years ago
Nope Annie, I'm not trying it either. I am saving my vodka to go with an olive in a glass. I was just wondering if you had heard of this method. Besides, I probably WOULD set fire to the kitchen LOLOLOL!

Alexa
centralcacyclist
16 years ago
I'd probably set my hair on fire.
lindac
16 years ago
Well...I don't think ti would work....because as soon as you plopped the lid on the fire goes out....and you have vodka on top of your jam....now it it was peach preserves and you used rum....maybe!
dcarch7 d c f l a s h 7 @ y a h o o . c o m
16 years ago
Not good at all.

1. You cannot get a vacuum with this method. What happens is that air expands when heated, when the fire goes out, air cools and contracts and creates suction inside, but that is far from having achieved a vacuum.

2. The fire goes out because the air inside does not have enough oxygen to sustain the flame, but that is not to say that there will be total absence of oxygen remaining.

3. In a jar of jam there are many air bubbles mixed in with the jam, this method for sure cannot remove these air bubbles.

4. You may not want to light a fire inside a glass jar. You may crack the glass or burn the rubber gasket.

dcarch
jimster
16 years ago
Plopping a lid on the jar is an excellent way to quickly extinguish the fire. How quickly? It can vary from too soon to not soon enough. It's a very uncontrolled method.

Jim
KatieC
16 years ago
Several years ago, in the middle of an MFP update at our Extension office, we got a call....a woman said her German grandma taught her to can applesauce by cutting a circle of paper towel the size of the jar, placing the paper towel on top the applesauce, lighting it on fire, then sealing. (I don't remember if she used any alcohol.) She wanted to know what all the gunky stuff was on the top of her applesauce.

Canning with fire - take 2

Comments (8)

annie1992

lpinkmountain

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Canning with fire - take 2

Comments (8)

annie1992

lpinkmountain

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calilooOriginal Author

centralcacyclist

lindac

dcarch7 d c f l a s h 7 @ y a h o o . c o m

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caliloo
Original Author