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... I answer these and other questions in this video. They were put together again by Thomas (many thanks! 😃). Here with time stamps for quick reference: 1:05 Boiling in a pressure cooker: Isn't that just for making tropical preserves? 2:23 After the boiling time, should you take the jars out of the pot straight away or let them cool in the pot? 4:56 Can you replace lemon juice with citric acid? 6:11 Can pear compote with lemon juice be kept when filled hot, even if the temperature inside the pear hasn't reached 75°C? 7:16 Can you buy replacement clamps for clamp-top jars individually? 8:36 Should you screw the jars tightly on at the beginning of the boiling process or only at the end? 13:24 Can you mix gelling sugar 1:1 with 2:1 to avoid using preservatives? 17:30 Do you read/answer all the comments yourself? 19:41 Who is Thomas-Team Steffi? 20:47 How do I find your shop? www.glaeserundflaschen.de 22:20 Is Klaus your man? 23:14 Difference between juice and syrup and how long do juice and syrup last? 25:55 How can you avoid gelling sugar if you don't like pectin? 29:08 Smell of the lids in used lids: Can you neutralize it? 30:10 Blackcurrant juice has gelled in the bottle? How can that be? What can you do about it? 32:50 Do you have to take the different sugar content of the fruit into account when preserving? 34:00 Is freezing better than preserving? Or the other way around? You can find preserving jars, bottles, jars, accessories for preserving and much more in our shop: https://www.glaeserundflaschen.de/