I intend to make a lot of chutney with raw garlic, herbs, green small hot pepper, salt, pepper, turmeric, all in apple vinegar. I want to store this chutney out of fridge, in glass jars for long time. I think mixture of apple vinegar, salt and hot pepper will keep the garlic and herbs preserved for months and not go bad, but I heard that any metal lid will rot in touch with vinegar. I also don't like plastic lid. Any suggestion?
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3I've never seen a jar of pickles without a metal lid, so I'm not sure where you got the idea that metal cannot be used with acidity.– GdDApr 6, 2022 at 9:07
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The pickles has %5 vinegar and acidity but I will use %100 vinegar, no water add. My friend who make something similar with %100 vinegar told me the lid on Mason jars always corrode and rust .– SepidehApr 6, 2022 at 19:07
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1See this post for in-depth information about preparing garlic to prevent botulism.– IconDaemonApr 7, 2022 at 0:47
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standard vinegar is 5% acidity, are you making your own vinegar?– EstherApr 7, 2022 at 14:16
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1Your vinegar is not 100% acidity. That would meant that you're just adding pure acetic acid -- which is not vinegar.– FuzzyChefApr 7, 2022 at 23:36
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2 Answers
You could consider Weck canning jars.
There are plastic lids available for standard canning jar sizes, both as sealing disk only (for use with metal screw bands and rubber gaskets), and as a combined top and screw band.
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