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Mason jars—considered by many to be the best type of glass jar on the market—can be used to store and preserve a vast array of items, including jam, gherkin pickles, other types of pickles, marmalade, sun-dried tomatoes, olives, jalapeño peppers, chutneys and pickled eggs.

When you're thinking of ways to adorn your home, consider using apothecary jars. These glass bottles, typically used to hold herbs and medicines, can be a beautiful addition to any room. They can also be used for a variety of different purposes. For example, you might fill them with flowers or jewellery and display them on shelves. You can also use them to create centrepieces; simply fill them with candy or other treats and set them on tables during parties or holidays.

You can store your cookies more effectively by using a cookie jar with an airtight lid and a silicone or rubber seal. If your cookie jar's lid lacks a seal, add one by: adhering rubber seal weatherstripping to the lid's inner rim, or applying Sugru moldable glue to the inner rim of the lid.

It takes a minimum of one hour for canning jars to seal because the air inside the jar needs time to cool down. Sealed lids will be concave. To ensure they are correctly sealed, it's best to leave the jars undisturbed for at least one full day. To test the seal, press down on the centre of the lid; if it does not move, then the jar is sealed.

The most likely cause of jars not sealing is food or residue on the rim of your jar. Be sure to clean off the rim just before putting on the lid. If there is anything on that rim, if it is sticky or greasy, or if there are food particles, this might interfere with the seal.

To keep preserves fresh and free of mould, cover pots with waxed discs as soon as the preserve is made, with the smooth side of the disc facing down. Then top your jars with sterilised lids.