Bottling (Canning) Fruits and Vegetables

Bottled ProduceAn introduction to home bottling or home canning to store your home grown produce with some brief history, safety tips, various methods for bottling and timing charts along with full and detailed instructions for various methods.

In the USA this method of storing is known as canning even when in glass jars. This seems odd to us in the UK but is actually quite logical when you look at the history of the subject.

Bottling or Home Canning Your Produce – Introduction, History, Safety Tips

Bottling or Home Canning Your Produce – Introduction, History, Safety Tips

Bottling or Canning? Although technically bottling refers to storing in glass bottles and canning refers to storing in tin cans, in practice the term canning is used in N America to refer to bottling. Home bottling was generally in use in Britain...
Equipment for Home Bottling / Canning

Equipment for Home Bottling / Canning

Bottles / Jars for Home Bottling / Canning You need solid, thick glass jars like those that are sold under the Kilner or Le Parfait brands in the UK or known as Mason Jars in the US. If you already have jars, check the condition – especially around t...
Methods of Home Bottling / Canning

Methods of Home Bottling / Canning

There are a number of methods of bottling, which method to use will depend on what produce you are bottling and your own preference. However, for bottling vegetables where they have low acidity and there is, therefore, a definite botulism risk, you must...
Bottling or Home Canning – Preparation of Fruit and Vegetables

Bottling or Home Canning – Preparation of Fruit and Vegetables

Bottling Fruit Fruit used for bottling must be fresh, firm, and free from discoloration and disease. Wash hard fruits in cold water and leave to drain in a colander. Soft fruits can be soaked for a few minutes in salted water to remove any grubs or...
Oven Dry Pack Bottling (Canning) Method

Oven Dry Pack Bottling (Canning) Method

This method is not suitable for light coloured fruits which discolour in air like apples, pears, peaches, apricots etc. or for solid pack tomatoes. It is quite straightforward though. Pre-heat the oven to Gas Mark ½ (120°C, 250°F). Pack the bottles wi...
Oven Wet Pack Bottling (Canning) Method

Oven Wet Pack Bottling (Canning) Method

This method can be used for all types of fruit and also for solid pack tomatoes. Pre-heat the oven to Gas Mark 2 (150°C, 300°F). Pack warm bottles with the fruit and pour in boiling syrup, brine or water allowing 1 inch (25mm) head space. Place t...
Slow Water Bath Bottling (Canning) Method

Slow Water Bath Bottling (Canning) Method

The benefit of this method is that fruits do not tend to float to the top of the jar and it is actually quite energy efficient. It does take some skill and practice to get the timing right though. A thermometer is really required for this and you might...
Fast Water Bath Bottling (Canning) Method

Fast Water Bath Bottling (Canning) Method

This is a little cheating to reduce time and energy use compared to the slow water bath method but you may have problems with loosely packed fruits rising in the jar. Pack the jars but add hot syrup, ideally at 60°C, 140°F to the fruit. Place in t...
Pressure Bottling (Canning)

Pressure Bottling (Canning)

Bottling under pressure is the most energy efficient method as raising the pressure increases the boiling point of water and thereby the temperature that the food is processed at, so reducing the amount of time taken. Purpose made pressure...

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