Kilner may have started with the humble preserve jars in the 1840s but they've quickly expanded to a range of other products such as fermentation kits, clip top bottles and sauce mill sets that make food preparation and storage easier than ever. Now you can make jams without the fuss, create sauces without the mess and store breakfast for when you're on-the-go!
Having said that, Kilner is arguably the best brand to encourage you to pickle your own ingredients, whip up your own chutney's and infuse your own oils with their range of preserve jars.
The original when it comes to food preparation, Kilner offers the perfect products to make you feel as if you're a pro in the kitchen (which you most definitely are), and as there's never been a better time to take your skills from average to amazing, we thought we'd give you a run-down on the must-have items you need to become a preserving professional, as well as a few recipes to get you cooking up a storm.
Kilner Genuine Preserve Jar 500ml
Have you been thinking about trying some tasty home-made jams or chutney? The Kilner Genuine Preserve Jar - 500ml will get you started and comes with all the nessasary instructions. Made from high-quality glass in England, Kilner Preserve Jars are BPA free and non-toxic. These jars are also better for the environment as glass is infinitely reusable so you can use the jars over and over again!
If you need inspo on how to use this jar to perfectly preserve your favourite ingredients then keep reading for a super tasty tomato chutney recipe! Or, if you want to know how to smash out some jam, read our tips & tricks here.
Serves: Makes 2 x 500ml jars
- 10 large, ripe tomatoes, coarsely chopped
- 2 red onions, coarsely chopped
- 1 cup (220g) of raw sugar
- 1/2 cup (125ml) of cider vinegar
- 3 tsps of sea salt flakes
- 1 tbsp of ginger, finely grated
- 1 tsp of chilli flakes, dried
1. Combine the tomato, onion, sugar, vinegar, salt, ginger and chilli, if using, in a large saucepan over low heat. Cook the ingredients, stirring, until the sugar dissolves. Then Increase the heat to medium before bringing it to the boil.
2. Cook the mixture, stirring occasionally, for about 1 hour or until the mixture thickens.
3. Meanwhile, to sterilise two 500ml preserving jars, you need to place the jars and their lids in a deep saucepan and cover them with cold water. Then place them over medium heat and bring them to the boil. Once boiling, cover them again and reduce the heat to low. Boil like this, gently for 10 mins. Then use tongs to carefully remove the sterilised jars and lids and place them upside down on a clean tea towel.
4. Carefully divide the hot chutney between the warm sterilised jars and seal them. Turn the jars upside-down for 2 mins, then turn them back upright and set aside to cool. Store them in a cool, draught-free place and you have tomato chutney to pop on burgers for up to 1 month!
Creating tasty pickled foods and preserves at home can be so easy, all you need is some ingredients, the right tools and a bit of know how. Kilner has the right tools for you, so that you can be producing perfect preserves in no time and storing these new preserves in the Kilner Wide Mouth Preserve Jar - 500ml.
We know pickling vegetables might not sound the like funnest thing to do, but trust us when we say your creations will come in handy! Plus they're really good for you.
Perfect for adding a little crunch to your meals, have a go at this quick kimchi recipe!
Serves: Makes 6
- 1/2 Chinese cabbage
- 2 garlic cloves, finely chopped
- 1 tsp of caster sugar
- 40g of coarse chilli powder
- 2 1/2 tbsps of fish sauce
- 1/2 large nashi pear, peeled, cored & cut into matchsticks
- 4 spring onions, trimmed & cut into 5cm lengths, white part halved lengthwise
- 1 tbsp of sesame oil
- 1 tbsp of sesame seeds, toasted
1. Cut the core from the cabbage and discard it, then tear the cabbage leaves into small pieces and place them into a large bowl. Scatter them with 1 teaspoon of salt, toss to combine, then set the mixture aside for 5 minutes.
2. Stir the garlic, sugar, chilli powder and fish sauce in a small bowl to form a paste.
3. Add the pear, onions, sesame oil and seeds, and chilli paste to cabbage. Using your hands, rub thee chilli paste into the other ingredients until everything's well combined.
4. Use the same sterilisation process as listed in the tomato chutney recipe and store your pickled kimchi in the Wide Mouth Preserve Jar by Kilner. This will ensure you can enjoy your vegetable goodness for up to 1 month.
For home-made sauce, oil, vinegar and so much more, if you are looking for some reusable storage jars and bottles look no further than the Clip Top Bottle - 300ml. Each of the bottles in the Kilner Clip Top range features a traditional yet modern design with bold embossing so they won't look out of place sitting on your kitchen bench.
There's nothing better to give your dish an added boost of flavour than cooking with an unfused oil. Try out our recipe below for the best hot chilli oil.
Hot Chilli Oil
Serves: 1/3 cup
- 2 red chillies
- 1/3 cup of extra-virgin olive oil
- 1/2 tsp of black peppercorns
- Fresh thyme, when serving
1. Using a small knife, cut a 1cm long slit in the side of each chilli.
2. Place the chillies, oil, and peppercorns in a small saucepan over medium heat. Cook for about 4 to 5 minutes or until the oil is heated through and fragrant.
3. Repeat the sterilisation process from the first recipe (tomato chutney) with the Kilner Clip Top Bottle 300ml. Once you preserve your oil, you'll be able to use it in various dishes or heated up and served with bread for up to 1 month.