How do you seal jars like these (picture below) when canning?

Question

http://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Jam_jar.jpg/450px-Jam_jar.jpg

Answer 1

these are sealer jars for jam / pickled onions /  beetroot / most things like this you get them from kitchen ware in most stores they come in different size jars  

Answer 2

What you are looking at is the hinge, on the other side is a lever so you close the lid then put the lever down and therefore sealing the jar.

Answer 3

They're actually called "Kilner Jars". Before closing the glass lid you must ensure that the rubber sealing ring is in place, then you close the lid, raise the metal 'handle' and hook the metal loop over the top bit on the lid then pull the handle down fully. Jar sealed!

Answer 4

It is a good idea to put waxed paper rings on top of jam - you can buy these.

You would need to heat them to kill bacteria - in a bain-marie. but take the rubber rings off.

When you put jam in, replace rubber ring and shut down firmly.  The ring is what causes the seal.  

Answer 5

You have to make sure that the jar and the thing that you put in it like jelly, fruit, or even vegetables, every thing has to be blanched, or cooked, plus the top of the led has to real clean nothing on it. Put your seal "led and close. Place a cloth on top of the jar and you should hear a pop as the jars cool down. Let the jar set without touching until you feel no heat at least 8 hr. If you don't hear the pop you have to start over with reheating the food and jars. That's all you have to do.