Lock-eat: Canning, preserving & serving Jar. The ultimate solution

Pasteurization guide

The Lock-Eat collection has been designed for food preserving amid the various techniques as per countless recipes. It is possible to preserve fruit, vegetables, jams and jellies, syrups and fruit juices, and more… Lock-Eat jars and carafes are ideal as they are suitable for:

  • heat treatment (boiling or potting)
  • pickled
  • in brine
  • dry-cure (or dry-salt)

Lock-Eat containers are ideal for cooking in a bain marie while they are not suitable for microwave cooking.
You can use them for heating in microwave (max temperature 70°C-158°F) without gasket and metal wire; for this use, to avoid breakages, only insert foods and jars that are already at room temperature, avoid to pass directly from fridge / freezer to microwave and select low voltages and short cycles
They are not suitable for direct cooking in the oven (gas or electric) and / or on the hob, because they are made of non-tempered glass.

Instructions for good canning

1. Before using the glass jars and lids make sure that there are no chips or cracks on the rims and that there are no abrasions on the surface of the glass. Always use new Lock-Eat rubber gasket.
Seals are not suitable for the contact with 100% fatty substances.
Wash the jars AND THE lids and sterilize for 12 minutes in hot boiling water in a large metal pot.
It is advisable (or recommended) to place a clean cloth at the bottom of the metal pot.
Avoid any impact between the glass jars and glass lids. (or that the jars and glass lids bump into each other).
Once sterilized, let them air dry upside down.
Wash seals by hand in hot water without detergent: they are not dishwasher safe and they must not be boiled before use. Jars must not undergo a thermal shock.
When you fill jars or bottles with food or drinks, make sure they are neither too cold nor too hot in regard to the jar temperature, otherwise you may cause its breaking (maximum jump in temperature: 42°C).
Handy Jars are not suitable for pasteurization.
2. When making preserves, always use fresh and thoroughly washed products.
During preparation take care not to mix fruits and vegetables with their waste (leaves or peel).
Never use frozen or defrosted products.
Prepare the food chosen for preserving following the cooking directions of the selected recipe thoroughly.
For their safe preservation, vegetables must be boiled in abundant salted water and vinegar: in this way most of the bacteria naturally present on the vegetables will be eliminated.
3. Fill the jars with hot food. The correct fill-level is at 2 cm (approx 1 inch) from the rim.
Check that the food is evenly distributed inside the jar without any air pockets.
If present, remove any air pockets by pressing the food delicately with a non metallic spoon.
To avoid jar breaking, do not lean the jar on a cold surface such as marble or metal, put on a wooden surface. To avoid burns wear gloves.
4. Before closing the jars, carefully wipe away any food away from the rims of the jars and lids fitted with the rubber gasket.
Proceed with the clamping and with the heat treatment if specified in the recipe.
5.Heat treatment (by boiling)
  • The clamped jars should be placed upright, lids on top, inside a large metallic pot with a clean cloth placed at the bottom.
  • It is recommended to wrap each jar with a clean cloth so as to avoid impact both among the jars and with the side of the pot
  • Fill with lukewarm water until the jars are completely covered and bring to a boil for the time indicated in the recipe. Make sure the jars are always completely covered with water. If necessary, add boiling water during the boiling process
  • Once the time is over, as indicated in the recipe, the heat treatment is completed. Leave the jars in the pot with its water and let them cool down naturally
  • Remove the jars from the pot always making sure to use protective gloves or special tools to avoid burns
6.Check the jars
  • Wait until the jars are completely cooled down, it could take a few hours
  • Unfasten the stainless steel elastic clamp. The lid must remain sealed and should not release if trying to lift it. If the lid is sealed onto the jar, vacuum has taken place. In the event that the lid opens it may be due to:
  • Incorrect filling: too little or too much food (Pay attention to the correct fill-level as in step 3)
  • The heat treatment has been carried out incorrectly: not long enough
  • Chips or cracks on the rims of the lid or jar and/or not properly cleaned
  • Old or deteriorated rubber gasket
To resolve the problem repeat the heat treatment and if necessary replace the jar, lid or rubber gasket. Once the seal of the lid has been verified, close the stainless steel elastic clamp, or if preferred totally remove it, and store in a cold dry place away from direct light.
7.Open the jars
Before proceeding with opening the jars, it is recommended that the 'seal-check' is always carried out, as at step 6. If the lid is not sealed do not eat the food contained.
If the lid is well sealed, pull the rubber ring tab to allow outside air to enter the jar thus neutralizing the vacuum and easily lift the lid from the jar. In case of difficulty the rubber ring tab can be pulled by using pliers.
Heat Potting
This canning tecnique is ideal for jams and jellies.
Sterilize and check the jars and lids as in step 1.
Fill the jars with hot jam/jelly and follow instructions as in step 3.
Proceed with the clamping, before closing the jars, carefully wipe any food away from the rims of the jars and lids fitted with the rubber gasket. DO NOT TURN THEM UPSIDE DOWN.
Leave them to rest until completely cooled down and store in a cold dry place away from direct light. Follow instructions as in steps 6 and 7.

Before proceeding with the consumption of food, always carefully check for presence of mold or colour variation of the food. If any of this occurs do not eat the spoiled food

Once opened, the jars should be stored in the refrigerator

The jars have a hermetic closure

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Instruction manual