I want to preserve my blackberry and apple bt bottling them rather than freezing the mixture this year.
I know that I need to cook them before bottling, but does it need to be a very thick puree or can it be a more lightly cooked mixture?
And how long should the mixture be processed?
I haven't a clue, but I'm interested in hearing if anyone else does. Bottling is something I'd like to do more of. I had planned to bottle tomatoes this year, but as I have hardly any I won't be!
1066 :)
I used to have a book which told you how to store everything - think it was called 'how to store your allotment produce' or something similar - can't find it though! (sorry)
I did cost it at one time and in fact the cost of buying and running a freezer worked out cheaper than buying those special storage jars They are expensive to buy and take up a lot of space. They are good only if strict hygiene is used or the food will be subject to mould and will soon go off. Risky
If you are bottling for fun, then go ahead.
Only if you need to bottle do it. Otherwise, freeze.
I bottle (called canning in the US/Canada even in jars ) everything but I rarely get drawn into the discussions as I am very picky about new canning methods and generally get shot down. here I go.
The UK is way behind on food safety, and many folks are taking risks.Still using wax, any old jars etc, or just letting vacuum ones seal after filling without any more treatment. It is so dangerous.
I still hear of folks scraping mold off jam and eating the rest.
You need to be very vigilant and keep up to date.
I will find the link I have put on before which gives you safe up to date methods that none of us on this side would disregard if you wish.
I have put out books on cookery and all of which contain canning which I no longer recommend for just this reason, they are out of date, no longer safe and even though I wrote them I would say don't use them.
They are thank goodness out of print and I no longer encourage folks to buy them.
An up to date one is on it's way, but I don't know when.
If you want the safe link I will post it again.
I put the names of two top of the line books on last week which are available on ebay UK, they are extremely good and up to date.
I
XX Jeannine
Jeannine, I did a search and found your link so I will have a good read.
I bottled passata last year using the hot water bath method adding lemon juice/citric acid to prior to processing. I had so many tomatoes last year that I filled the freezers and still had more to process.
This year I have bottled some cherries - I find the hot water bath method the easiest and last year all but one jar of passata failed to seal
I am still unsure whether I can bottle a fairly soft mixture of blackberry and apple that I could use for crumbles etc.
Yes you can, I bottle pie fillings ready to go sometimes.
XX Jeannine