Step 1: Sterilising your Kilner jars Please read the information ...

Now your Kilner jars are filled you need to close them
whilst the contents are still very hot.
Place the lids on to your Kilner jars, if you are using
a screw band make sure to release the screw-band by 1⁄4
turn to allow steam to escape, if you are using a clip
top place the rubber seals onto your Kilner jars and
close the clips.
Unless you are canning or preserving bottled fruits you
can move straight on to step 6
Step 5: Processing your Kilner jars - This step is only
for bottling fruit and canning it is not necessary when
making jams, jellies, conserves, preserves, pickles or
chutneys.
Using jar tongs or oven gloves because your Kilner jars
will be hot, place your filled Kilner jars into a large
empty pan, one at a time. You need to make sure the
Kilner jars do not sit directly on the bottom of the
pan so place them onto a rack or on a folded cloth
which you have placed in the bottom of the pan. Making
sure your Kilner jars aren’t touching fill the pan with
cold water until your Kilner jars are completely
covered. Bring the water to the boil and boil for the
length of time indicated by your recipe.
Once the Processing time is over turn off the heat and
again using jar tongs or hand protection remove the
Kilner jars from the pan making sure to place them on a
heat proof surface.
Step 6: Checking the airtight seal has formed
Now your Kilner jars are closed you need to leave them
to cool for 24 hours untouched.
After the 24 hour cooling period you need to check your
Kilner jars to make sure an airtight seal has formed.
To check the seal of a screw band Kilner jar; undo
screw-band and lift the Kilner jar by the lid only. If