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
2 Answers
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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