I put up tomatoes and eggplants in oil. I did them in pints. To the eggplants I added a 1/2 teaspoon of oregano and to the tomatoes a 1/2 teaspoon of basil. Both got 2 tablespoons of red wine vinegar and then I covered with oil.
They have to sit for a month before I try them.
"I can do all things through Christ which strengtheneth me" Philippians 4:13
Michelle, This sounds neat. What is the shelf life of this method of preserving? Do you just leave an inch of head space when adding oil, put the lid on and secure with the ring?
When I was younger my step-mom used to make homemade strawberry preserves and she would use a paraffin wax seal. I'm not sure what other type of items you could us this type of seal on, 'cause she wouldn't process her preserves, just fill the hot, sterilized jars and pour wax over.
I've canned homemade applesauce in the past but it has been a while.