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General => Top Tips => Topic started by: busy_lizzie on January 20, 2004, 19:16:41
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Read one of Tenuse postings about a book called "How to Store your garden Produce" which was on the recipe page. I ordered the book at the end of last week from our Amazon Sponsor and it came today.
What a useful little book. Very good for the first time lottie holder about how to make the best of your produce. It is just a small book by Piers Warren but I think it will be useful, for hopefully the glut of produce I hope to get this year. Experienced Lottie holders will probably know all the info. but for us inexperienced lot its seems very handy. :) busy_lizzie
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It is going to be my Bible busy_lizzie, I just need a gigantic freezer now!
Ten x
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Bottling is prettier and tastier! = Tim
PS Later - of course, forgot that advice on bottling vegetables has changed since we used to use it as our favoured method. I'm checking with GH tomorrow.
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OK - checked and all's fine - continue pressure bottling - so long as you have a 15lb setting = 250deg. = Tim
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Can I just ask, do you need special bottles or will just old jars do. The ones that I mean are the vacum jars that beetroot etc come in. Have not got any produce to go in them yet but hopefully in the summer I will have :)
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Sadly - special- like Kilner or their French equivalent - Le Parfait. But we've had ours 40 years. Just new rings. = Tim
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Goodness me Tim :o will they be worth taking to the Antiques Roadshow?
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- just had a thought - don't see why old 1lb jars shouldn't work - so long as no damage to the rim, and new sealable lids from Lakeland?
But do check elsewhere. = Tim
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Pressure bottling? Do you mean in a pressure cooker? I haven't got one of those :(
I have got a nice recipe book from America about making preserves and it talks about "canning" which I think is the same as bottling, but from the illustrations it looks like they use a special canning saucepan that holds the jar in the water.
Can I not, then, bottle preserves with an ordinary large saucepan??
Ten x
(want many preserves! as well as frozen things! :P)
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To the best of my belief -
US/UK! For 'preserves' I read 'jam/ chutney'. We all know how to do that? 'Canning', I reckon, is fruit & veg- and, of course, veg must be done at a higher temp - hence the p/cooker which goes up to 250deg.
And yes, the principles of both are the same, the main difference is the need for a 'can sealer'.
There are 5 main ways to 'bottle' - I quote! - slow or hot water, slow or med oven, and p/ckg. P/ckg is fast, but you can only do 3x2lb or 5x1lb jars. Keep at it!! = Tim