Jams, Pickles, and Purées – How to Choose the Right Jars and Tools for Preserving

Preserve season is the time when the kitchen turns into a little workshop of flavours. Jams, pickles, and purées not only let you enjoy fruits and vegetables all year round, but they also add a special character to everyday meals. But the key to successful preserves lies not only in good recipes and fresh ingredients – the right jars and tools are just as important.

Which Jars to Choose?

The foundation is glass jars – preferably made from thicker glass that withstands high temperatures. For jams and marmalades, small jars (200–300 ml) are best, as they’re easy to use up once opened. Pickles, like cucumbers or sauerkraut, are best stored in larger containers, at least 1 litre in size. For purées and sauces, medium jars – around 500 ml – are the most versatile. Pay attention to the lids: they must be airtight, free from rust, and with a clear rubber seal.

Tools That Make the Job Easier

A few simple accessories can make preserving much smoother. A funnel helps prevent spills when pouring hot mixtures, while special tongs make it easy and safe to remove jars from boiling water during pasteurisation. A large cooking pot and a slotted spoon are also essentials. If you’re making pickles, consider using stoneware fermentation crocks with weights – they help the process run more evenly.

Pasteurisation and Storage

No matter the type of preserve, pasteurisation is the key to durability. The simplest method is boiling the jars in water or heating them in the oven. Once cooled, check that the lid is concave – this means the jar is sealed properly. Finished preserves should be stored in a cool, dark place, away from heat sources.

Choosing the right jars and tools is an investment that makes the work easier and lets you enjoy homemade flavours for longer. Thanks to this, every jar becomes not only a practical pantry staple but also a little keepsake of summer.