It took me several tins to preserve a batch of Scottish chutney that bottles hot and stays fresh for years as long as the tin is sealed. They work great and have a very strong airtight seal. For best results remove the rubber gasket and metal parts from the lid, place on a baking sheet in the oven on the lowest setting and leave to rest for 30 minutes. Collect and seal immediately before use, fill in canned food while hot and seal with zip. The combination of cooling vessel and coolant creates a significant vacuum and seal.
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