Preserving Jars NZ

The best jars for preserving are high-quality glass jars that are specifically designed to withstand the heat and pressure of canning. Look for jars with reliable sealing systems, quality lids that won’t corrode, and the ability to check whether the jar has sealed properly after processing.

At Kiwi Family Kitchen, we recommend trusted brands like Kilner, Le Parfait, and Weck. Each offers specific strengths depending on your preserving method:

• For traditional hot fill or overflow methods: Kilner Preserve Jars, Le Parfait Familia Wiss Terrine Jars, and Le Parfait Jam Jars are excellent options.
• For water bath and pressure canning: Weck Jars, Le Parfait Super and Super Terrine Jars, along with Kilner Preserve Jars, Le Parfait Familia Wiss Terrine Jars and Le Parfait Jam Jars, perform reliably under higher heat and pressure.

Choosing the right jar for your method ensures better seals, safer preserves, and no wasted efforts.

High-quality preserving jars can be reused for many years, often decades, as long as they remain free from chips, cracks, or other damage. It’s not uncommon for well-cared-for jars to be passed down through generations.

Lids and seals, however, should be replaced with each use to ensure a safe and reliable seal.

Start by washing jars thoroughly in warm, soapy water - preferably using an unscented or naturally scented dish soap. Rinse well to remove any residue.

• If you're using the hot fill or overflow method, jars must be sterilised before filling.
• If you're using a water bath or pressure canner, you don’t need to pre-sterilise the jars, as the process will sterilise them for you - as long as the processing time is 10 minutes or more.
• For water bath canning with a processing time of less than 10 minutes, sterilising the jars beforehand is required.

Always inspect your jars for any chips or cracks before use.

No, you don’t need to boil jars to seal them, but you do need heat. A vacuum seal forms when hot contents cool inside a closed jar, causing the lid to be pulled down tightly.

There are a few common ways this is done:

• Hot fill method: A hot, sterilised jar is filled with boiling contents, and a hot, sterilised lid is applied tightly. The seal forms as the jar cools on the bench.
• Water bath canning: Filled jars with lids are fully submerged in boiling water for a set time, then removed and cooled. The heat drives out air, and a vacuum seal forms as the jars cool.
• Pressure canning: Used for low-acid foods, this method processes filled jars in a sealed pressure canner at higher temperatures. A vacuum seal forms as the jars cool after processing.

Each method uses heat in a different way, but all rely on the cooling process to create a safe, effective seal.

To seal jars properly, you need to apply heat - either through hot filling, water bath canning, or pressure canning. The sealing happens as the contents cool and a vacuum forms inside the jar.

Here’s how it works with different methods:

• Hot fill/overflow: Fill a hot, sterilised jar with boiling contents, apply a hot sterilised lid, and tighten. As the jar cools, a vacuum seal forms.
• Water bath canning: Submerge filled jars with lids in boiling water for the recommended time. Remove and let cool - the seal forms during cooling.
• Pressure canning: Process jars in a pressure canner for the correct time and pressure. A vacuum seal forms as the jars cool.

Once cooled, check the seal:

• For mason jars, remove the screw band and check that the lid stays firmly in place.
• For twist top jars, press the centre of the lid - it should be concave and not flex.
• For clip-top or clamp jars, unclip or unclamp - the lid should stay sealed.

A properly sealed jar will not move, flex, or come loose.

We ship to all locations across New Zealand.

If you are based in Australia, please get in contact so we can provide a quote for the freight.

New Zealand

We offer flat rate shipping of $9 on all orders ($15 for rural delivery locations).

FREE SHIPPING applies to all orders over $200.

We use a tracked courier service with NZ Post for all deliveries.

Parcels are sent signature-required - the exception being small value orders in courier bags or where requested.

New Zealand

We aim to dispatch all orders within 36 hours.

Delivery within the North Island is overnight/the next working day.

Delivery within the South Island is up to three working days.

If you're located in a remote or rural delivery location, please expect delivery to take a few days longer.

These timeframes are based on guidelines provided by our courier, NZ Post.

We offer a hassle-free 30 day returns period so, if it's not right, you can send it back for an exchange or refund.

Please note, you'll need to cover the cost to return the items to us and we do not refund the original freight costs.

Returned items must be undamaged and in original packaging. For health reasons, rubber seals for preserving jars and paper straws are excluded from returns.