Once your recipe has been completed you will be ready to get your finished product into the jars.

As with bottling, if loading up pickles it is best to go in layers. put a lyer of vegetables in then cover in vinegar, repeat until the jar is full allowing 1 - 2cm of vinegar at the top so that all the ingredients have been covered sufficiently and a 1cm gap at the top. You need to get as much as you comfortably can into the containers. This may need the assistance of the handle of a wooden spoon or bottling stick. Add your spices to the top then clip or screw the lid on tightly

With your jams and chutneys it is best to load your jars whilst the ingredients are hot. This helps to form a tight seal with the lids. If you want to avoid a sticky mess I strongly recommend you use a jam funnel at this stage, no matter how hard you try you are going to have jam/chutney everywhere without one. Fill your jars to within 1cm of the top and fit the lids. As the contents cool the air trapped inside with contract and form an air tight seal.

Once done leave the jars and contents to cool. Clean off any residue then label and date. Labels are essential as I guarantee you will forget what is in there and how long ago it was made. Most jams and chutneys will last a year or two, some improve with age, but pickles should be eaten within 6 months if possible.

Happy packing!