The peculiarity of the 1 L / 33 3/4oz canning bottle resides in the mastic within the capsule, a thicker and more elastic mastic than normal mastics. It in fact has the characteristic of being permeable to gases (and thus air) impermeable to liquids (and therefore water). Thanks to this, during the boiling process, the air within the bottle expands when heated and escapes through the pores of the mastic without water entering. This way, a vacuum is formed which is visible through the lowering of the central and flexible part of the capsule determining the characteristic metal snap.
The range Quattro Stagioni Bormioli Rocco can merge all the common advantages of glass vessels and also guarantee the safety of mason bottles. These products have been designed on the basis of industrial manufacturing criteria and exclusively for homemade mason bottles. Quattro Stagioni is the perfect solution for all those people that consider conservation bottles not only as an art, but also as fun.
Remember! If the center of the capsule remains low the procedure was successful. Your recipes are ready to be stored for a long time! And always make sure that when opening the container the center of the capsule has stayed low... You just need to hear a POP sound when you open!
Important! Always use new capsules for each preparation! Do not re-use capsules as the mastic has been damaged and can not guarantee the same hermetic seal and success of the vacuum!
1. General Norms
Wash the bottles and capsules with hot water. Always use new capsules.
2. Selection and cleaning of products
To get the best quality preserves, use only products that are perfectly healthy, fresh and well ripe (preferably not too ripe). Wash fruits and vegetables with great care even when they have to be peeled: dirt contains some of the most difficult organisms to inactivate. The products that will be preserved raw should be washed with acidulated water (lemon or vinegar); this acid bath protects the product from the scorch caused by contact with air. Do not let the fruit and vegetables absorb too much water and handle them with care to avoid bruising. To inactivate the enzymes contained in the product, in the case of preparations of raw fruits and vegetables, we suggest to previously put them in a scalding acid bath (e.g. lemon, vinegar ...).
3. Filling and closing of bottles
Pour the product into the bottles at room temperature. The level of the product shall not exceed in height the base of the neck of the bottle. When the product is cut into pieces, these should be placed leaving little free space, but without pressing them; completely cover the solid product filling with preserving liquid (oil, brine...). If necessary, use a spoon or another tool to let out the air bubbles that are created between pieces. Before closing the bottles, carefully clean the brims.
Pasteurization by boiling
Screw the cap firmly without forcing too much. Introduce the bottles in the pot with the lids facing upwards. Use towels to prevent breakings caused by contact between the glass and the walls of the pot. Make sure the bottles do not have the possibility to tilt during the boiling. logo Bormioli Rocco
Important: If the capsule is too tight, the air can not get out from inside the bottle impairing the formation of the vacuum. For this reason it is important not to close the bottles too tightly.
Cover the bottles with water, making sure the water always completely covers the bottles. The pot should be placed on a fire, with a flame-spreader. Once the water fully boils, close the pot with its lid and keep the boiling for the time shown in the recipe. During this phase, the bottles must always remain covered with water, should the water level drop, add boiling water.
Cool the pots down in same of water used for boiling. Make sure that the center of the lid is lowered (the pasteurization phase is complete). If the center of the lid has not lowered, the vacuum has not formed; repeat the pasteurization with a new lid. Once cooled, remove the bottles, trying not to grab the capsule but the neck of the bottle and dry it carefully without exerting pressure or tension on the capsule.
Important: These precautions are necessary, because, immediately after cooling, the mastic of the capsule is still very plastic and, if subjected to stress, it can deform compromising the maintenance of the vacuum created.
For preparations that require cooking (e.g. jams, marmalades, sauces, etc..) it’s possible to create the vacuum without boiling the bottles in water, proceeding as follows: preheat the bottles with hot water, fill them with the hot preparation, seal with the cap and immediately turn upside down (taking care not to handle them with bare hands to prevent burns). Avoid placing them on cold surfaces (metal, marble, etc..) and keep them upside down for at least 15 minutes. Subsequently put them back with the capsule facing upwards and let them cool down in a cool place.
It is not advisable to use the 0.15 l bottle for the above described heat potting due to the reduced content within which employs a much shorter time for the cooling that may not be sufficient for the vacuum formation process.
Important: Pre-heating the bottles before filling them with the hot preparation, prevents an excessive thermal shock that might exist between the low temperature of the bottles (especially if kept in a cold place before being used) and the higher one of the preparations, which could cause the bottles to break.
5. Conservation and consumption
Store in a cool, dry place and protected from direct sunlight. Place the bottles avoiding collisions and contacts between the capsules and taking care not to put them on top of each other. Label with date and contents, and wait at least 60 days prior to consuming the product. Before opening, always make sure the presence of the vacuum: the lid must be lowered and when opening you need to hear the sharp sound of the center of the capsule lifting.
Important: The vacuum created in the Quattro Stagioni bottles - combined with an appropriate heat treatment - ensures proper storage of food, but it also depends on the complete integrity of the capsule: the weight of other bottles stored on top or a collision could make the brim of the capsules lift, adversely compromising the airtight sealing.
|Country of manufacture||Italy|
|Capacity||100cl / 33 3/4oz|
|Diameter||9,4cm / 9"|
|Height||22,6cm / 3 3/4"|
|Weight without packaging (kg)||6.552|
|Packaging||Set of 12|
|Contents||12 jars and 12 lids 56mm / 2 1/4"|
|Compatibility||56mm / 2 1/4" lids|
|Use advice||Use always new caps.|
|Care||Clean the caps and jars with hot water.|
Glass and derivated
The glass does not demand a high care. In case of hand-wash, we merely do advise you to clean up your items via a sponge along with neutral soap or washing-up liquid. As for the rinsing, put your glass under either cold water or hot water.
Unless otherwise indicated, the items in glass can go to a dishwasher. Nonetheless, we suggest you to dry them once the wash is over so as to avoid both hard water and water marks.
If there are hard water and water marks, a water and vinegar steam cleaning will enable to take them off effortlessly.