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Bottling Problems
                       
When failures occur invariably people tend to assume that the seal is faulty, however this in seldom the cause. 

Home Preserving is very easy to perform but never the less it requires attention to detail.

Check the new Seals prior to using, although there is a strict quality control inspection sometimes faulty Seals do get through.  Contact us for replacements of any faulty new Seals.

Before you start check the rim of the Jars for chips or cracks, sterilize your Jars and Dome Seals in boiling water for a few minutes to kill off any bacteria .  

If using the Overflow method keep the Jars heated in the oven until ready to be filled and only remove one Jar to fill at a time.  Likewise the Dome Seals should be keep in very hot water until ready for use, this softens the (rubber) compound  prior to placing on the Jar.    

If using the Water Bath or Agee Preserver method pack the fruit, leaving a 10-15mm head space, then place the Seal on and centralise.

As the NEW Seals are made of a thinner material it is most important that you do not to screw down the band too tightly.  This is the opposite to how it was done with the old thicker Seals in the past.  If the Bands are screwed down too tightly the pressure tends to buckle the Seals upward, they then fail. Unfortunately it is a matter of trial and error getting this right, hence we do not recommend using this method . 

Please contact us if you would like more information regarding this.

When Seals fail some weeks later even though they had sealed in the first instant this is usually caused when bacteria was not originally eliminated, due to poor sterilization or under processing.  Bacteria is a living substance and if not eliminated it will propagate and grow creating a gas which pops the Seal up.  This is exactly what it is supposed to do to warn you that the content is inedible.

Another common reason for failure is because the Seal is not on the rim of the Jar evenly.  This happens when the Band presses more on one side than the other and the Seal sits askew on the rim of the Jar allowing air to enter.  You notice this occurrence when you look at the underside of the Seal.  The imprint of the Jar will be heavier on one side than the other, hence air has entered the Jar which will cause failure. To avoid this happening, slide the Band up your hand and place the Seal centrally on the Jar and hold in place with your finger while you screw the Band down.

The most common reason for failure, is incorrect processing

DO NOT   REUSE  “PERFIT” SEALS

THEY ARE DESIGNED TO BE ONLY USED ONCE

FAQ’S      

  • Where can I purchase product
  • Most supermarkets and grocers (See Retailers - About Us page)
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  • Should I use a new Seal every time
  • Yes the rubber compound gets flattened when the Band is screwed down and while using them again sometimes works is it worth risking spoiling your fruit and wasting a lot of power and time. Don’t use a Seal twice.
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  • How long should I wait before removing the Screw Bands
  • Normally overnight, check that the Seals have domed or concaved inwards, this means that they have sealed.  Wash the Jars to remove any surplus residue.  Wash the Bands and dry thoroughly before storing. Check after a few days that the Jars are still sealed.
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  • When using the over flow method why should the Jar be turned upside down to cool  
  • The lid of the Jar cools faster in this position and should the lid not be positioned correctly and there is an air leak you will see small bubbles rising hence you have a failure.
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  • How long do the Screw Bands last
  • Providing they are washed and dried properly after each use they can be used many times until the venting lip inside the top becomes flattened when this happens the pressure can’t escape during processing and the Jar could break or the lid buckle it's time to replace them

 

 

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