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I intend to make a lot of chutney with raw garlic, herbs, green small hot pepper, salt, pepper, turmeric, all in apple vinegar. I want to store this chutney out of fridge, in glass jars for long time. I think mixture of apple vinegar, salt and hot pepper will keep the garlic and herbs preserved for months and not go bad, but I heard that any metal lid will rot in touch with vinegar. I also don't like plastic lid. Any suggestion?

Sepideh
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    I've never seen a jar of pickles without a metal lid, so I'm not sure where you got the idea that metal cannot be used with acidity. – GdD Apr 06 '22 at 09:07
  • The pickles has %5 vinegar and acidity but I will use %100 vinegar, no water add. My friend who make something similar with %100 vinegar told me the lid on Mason jars always corrode and rust . – Sepideh Apr 06 '22 at 19:07
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    See [this post](https://cooking.stackexchange.com/questions/120243/botulism-in-regards-to-microwaving-garlic-honey-acv-lemon-juice-olive-oi) for in-depth information about preparing garlic to prevent botulism. – IconDaemon Apr 07 '22 at 00:47
  • standard vinegar is 5% acidity, are you making your own vinegar? – Esther Apr 07 '22 at 14:16
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    Your vinegar is not 100% acidity. That would meant that you're just adding pure acetic acid -- which is not vinegar. – FuzzyChef Apr 07 '22 at 23:36
  • what I meant was to make pickle they add the vegetable to mixture of vinegar and water but for what I make there is no water add and its 100% vinegar. Then its stronger acidity than pickles. – Sepideh Apr 08 '22 at 19:38
  • I intend to make small business and sell my product. I need something to be safe and not expensive. – Sepideh Apr 08 '22 at 19:39

2 Answers2

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You could consider Weck canning jars.

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ogre_jelly
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There are plastic lids available for standard canning jar sizes, both as sealing disk only (for use with metal screw bands and rubber gaskets), and as a combined top and screw band.

kreemoweet
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