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I intend to make a lot of chutney with raw garlic, herbs, green small hot peppers, salt, pepper, turmeric, all in apple vinegar. I want to store this chutney out of the fridge, in glass jars, for a long time.

I think the 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 lids. Any suggestion?

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    I'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.
    – GdD
    Commented Apr 6, 2022 at 9:07
  • 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 .
    – Sepideh
    Commented Apr 6, 2022 at 19:07
  • 2
    See this post for in-depth information about preparing garlic to prevent botulism.
    – IconDaemon
    Commented Apr 7, 2022 at 0:47
  • standard vinegar is 5% acidity, are you making your own vinegar?
    – Esther
    Commented Apr 7, 2022 at 14:16
  • 2
    Your vinegar is not 100% acidity. That would meant that you're just adding pure acetic acid -- which is not vinegar.
    – FuzzyChef
    Commented Apr 7, 2022 at 23:36

2 Answers 2

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You could consider Weck canning jars.

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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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  • 1
    The OP writes: “ I also don't like plastic lid”.
    – Stephie ♦
    Commented Apr 9, 2022 at 4:07

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