Creative Living

[MrsL]

Brought over from the old forum:

This is a brief introduction only, and based on my reading, knowledge and experiences.
Firstly, if you intend to go in for bottling, it is wise to invest in a good, detailed book - anything by Good Housekeeping is recommended. This will give details of different timings, methods, safety precautions etc.
In the meantime:

Bottling is an excellent method of preserving food - it keeps its colour and texture much more successfully than with freezing.
The jars used should be those designed for the prupose, ie Kilner jars of Parfait jars. Each complete jar will comprise of a glass jar (size varies), a glass or metal disc top, a rubber ring and a screw on ring in metal or plastic.
The basic process is to prepare the fruit, add liquid. fit the tops and process to form a vacuum - this prevents the air entering and spoilng the food.

For instance, to bottle rhubarb:

Wipe the rhubarb with a damp cloth and cut into required lengths. Make up a syrup with 1lb sugar to 1 pint of water. Pack fruit into clean, warm, dry jars, cover with syrup. Place rubber ring around base of metal or glass disc top, place on jar, and screw on the metal or plastic ring fully, then turn back by a quarter turn (I think this relieves some of the pressure that may build up, but not certain of the technicalities). Fill a large pan with warm water, and place a folded tea towel in the bottom. Place the jars in the pan, bring to the boil, then leave the jars to simmer for 30 minutes. REmove with tongs on to a wooden board and leave to cool completely, preferably overnight. Next morning, test the seal - unscrew the ban, and careully lift the jar by the lid - the seal should hold. If all is fine, replace the screw band, wipe the jar and label and store. If the seal is not formed, use the contents immediately or keep in the fridge and use in a couple of days or so.
As far as I know, all fruits are safe to bottle. Problems arise with low levels of acidity. Most vegetables are too low in acid to bottle safely - especially beans of all types. They could well result in the deadly botulism. Tomatoes will bottle very well, but put in a squirt of lemon juice to raise the acidity level a bit.
Different frutis require different timings in the hot water bath, so a good detailed book is a good investment.
There is also the cold water bath method, where the jars ar put into cold water, brought to the boil over a longer period of time, and the oven method, where the jars are processed by the heat of the oven.
I am happy to try and answer any questions people ahve; I have several good reliable books with timings, etc in, and am happy to pass on my experiences.

[pattypan.2]

Thanks Sarah for that and Kate. BB if I am having a go will you please try as well? Pretty please?

If you have a go I won't send any brickbats

I did cherries in syrup and used the longer method where the bottles were put into a pan of cold water and then gradually brought up to full temperature over the period of an hour and a half. Didn't realise there was a quicker method. Thanks for that I am going to have a play.


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Pattypan
aka Tricia

What goes around comes around and usually ends up biting me on the bum!

http://tarragonnthyme.blogspot.com/

[Leanne]

Tricia, I bottled cherries in syrup (from my tree in my last garden) last year, and they were fab when i used them in the winter- cherry pie and cherry crumbles with lovely thick cream or custard!
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~Leanne~
www.somersetseasons.blogspot.com

growing old is compulsory, but growing up is optional!!

[kate]

I use either method with equal success, Tricia. I was really nervous when I first started bottling so began with the cold water method but have used the warm water bath more this year as it's so much quicker. I always use a thermometer to make sure they are up to temperature and so long as you start off with water at 100F and have the contents of the jars hot before they go into the water bath, you'll be fine. Raise the temperature to 190F in half an hour and process for the appropriate time.

If I can do it, I know you can and it's lovely to have all those jars of fruit or ready made tomato sauces or ketchups waiting to be used on the shelf .
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~Kate~

"These are criticial times, but we shall get through them, and the harder we dig for victory the sooner will the roses be with us" - Mr Middleton 1942

[pattypan.2]

Thanks for that ladies - its not just me being me then - its just something with practice I will get used to. Have some pears to do, and some tomatoes. Can you puree fruit i.e. apples already pureed down or plums as well so that the filling can just go straight into a pie case or crumble? If so do I do same way? I assume it is the same way as you told me to do the stewed hedgepick fruits that were left over Leanne? Can you do a mixed fruit salad as well? Sorry so many questions but if I don't ask I won't learn.

Thank you again



_________________
Pattypan
aka Tricia

What goes around comes around and usually ends up biting me on the bum!

http://tarragonnthyme.blogspot.com/

[kate]

I've done a mixed fruit salad before and it worked really well. I've not done purees yet other than tomato sauces for pasta though.
_________________
~Kate~

"These are criticial times, but we shall get through them, and the harder we dig for victory the sooner will the roses be with us" - Mr Middleton 1942

[pattypan.2]

That sounds good. Mixed Fruit Salad is OH's favourite. So technically speaking I should be able to do a puree then/or not? Also can you use other jars, i.e. the ones like Lakeland sell for doing jams. Reason I am asking this is that a couple of books I have show these jars being used, and them being processed as for a hot water bath method; I had always understood that it was supposed to be the Kilner type Le Parfait type jars as they withstood the processing better. Am I wrong in this assumption?

Thanks a lot


_________________
Pattypan
aka Tricia

What goes around comes around and usually ends up biting me on the bum!

http://tarragonnthyme.blogspot.com/

[Wotta Wally]

Think I am just re-posting Tricia's query above. I can't work out the type of jar to use. I always think of a kilner or parfait jar as this....



but the way that you are talking suggests this....



I think I read elsewhere that Tricia has been able to use normal jam jars.

I don't really want to be shelling out for new jars. I've got a fair number of the hinged jars and jam jars. Can I use these?

(As you can probably tell, bit nervous about trying this so want to make sure I get it right!)
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What would you achieve if you didn't fear failure?

[pattypan.2]

WW as I understand it the jars that you show are the most suitable for bottling fruits and passata sauces long term. The first is Le Parfait type jar, the second is an original old Kilner jar - you can still get seals etc for these jars a gentlman advertises on ebay I think he is called the kilner man or something like. The jars are stronger and the companies will guarantee these jars to work properly. These are the jars that I would use by choice, but have penny shortage so therefore contacted Lakeland to see if I could utilise the jam jars in the same way as I have recipe books that show bottling style methods of preserving or hot water bath using these jars - I enclose the email I sent for your reference

*****

Thanks for getting in touch. I can advise that you may use our jam jars for the purpose you describe but we give no assurance as to the outcome. We can only guarantee there use for the purpose they were intended.

As always, if there's anything else we can help you with, please do let us know. You can email us at net.shop@lakeland.co.uk or call our friendly customer services team on 015394 88100. We're available 24 hours a day, seven days a week and will be happy to help.

Kind regards,

Lenny Mcevoy
Customer Services

Net Shop
Lakeland
Alexandra Buildings
Windermere LA23 1BQ
For your reference the above reply is in reference to your earlier email:

_________________________________________________________________________________
How can we help:
Question

Can your jam jars be used for processing i.e. bottling fruit purees or bottled fruit at all, instead of having to use the Le Parfait type preserving jar. Some of the recipe books I have seen for these items use these jars with the twist lids. Can I use these jars for this purpose. Would help enormously if I could. Your prompt assistance would be appreciated as I have a stack of fruit to process.

Thank you

*********


You won't go wrong - its just because you are not used to doing it. Kate also gives some very advice about using a thermometer to make sure the water is hot enough - I have done this and been a lot happier since so doing. I am still only a novice at this, but each time I do a batch I am happier than the time before. If you want any more help them post here or pm me am happy to try and help.
_________________
Pattypan
aka Tricia

What goes around comes around and usually ends up biting me on the bum!

http://tarragonnthyme.blogspot.com/

[Leanne]

think you've covered it there Tricia!
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~Leanne~
www.somersetseasons.blogspot.com

growing old is compulsory, but growing up is optional!!

[Wotta Wally]

Good. Thanks for that.

Second question: I don't particularly like the idea of bottling the goodies in syrup. Whenever I buy tinned fruit, I always buy the ones in juice. Can you use apple juice rather than syrup? It obviously has (natural) sugar in it
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What would you achieve if you didn't fear failure?

[MrsL]

Yes you can, or just use plain water if you'd rather. It's the vacuum seal that preserves in this case, not the sugar.

Hope this helps.
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unboughtdelicacies
figheade knitting blog
knitten

[Wotta Wally]

Oh goody. Off to Tescos tonight then!
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What would you achieve if you didn't fear failure?

[Annelid]

A question about bottling apples.

Using the quick water bath method:-

If I slice apples and then put them in syrup in the jars how long do I need to process them for?

and, if I cook the apples down to a pulp and then put that in a jar how long do I need to process that for?

Many thanks

Anne

[pattypan.2]

Annelid I hope this helps

As taken from Mary Norwak's Home Preserving

Pulping

This method is useful if whole fruit is not needed or if sieved fruit is required.

Stew the prepared fruit in a saucepan with enough water to prevent it from burning and when cooked and boiling vigorously pour into hot clean preserving jars and seal immediately with hot lids and rings just previously dipped in boiling water. It is important to seal the jars before the temperature has dropped appreciably.

To make sure that the fruit will keep the bottles should then be immersed in a pan of hot water (fitted with a false bottom) the water brought to the boil and boiled for 5 minutes


Fruit Puree

The prepared fruit is cooked and sieved then re-boiled before bottling by this method. Jars of tomato puree should be kept in the boiling water for 5 minutes.

Apple slices cooked by the Quick Water Bath method i.e. raising from warm 100 degrees F/50 degrees C to simmer (190 degrees F/95 degrees C in 25-30 minutes then maintain for extra time as detailed below

Soft fruit normal packs Temp 165 d F/85 d C 2 minutes

Gooseberries (for pies) 165 d F/85 d C 2 minutes

Rhubarb for pies 165 d F/85 d C 2 minutes

Apple slices 165 d F/85 d C 2 minutes

Soft fruit tight packs except
strawberries 180 d F /90 d C 10 minutes

Gooseberries (for dessert) 180 d F/90 d C 10 minutes

Rhubarb (for dessert) 180 d F/90 d C 10 minutes

Stone fruit dark whole 180 d F/90 d C 10 minutes

Stone fruit lightwhole 180 d F/90 d C 10 minutes

Citrus fruit normal packs 180 d F/90 d C 10 minutes

Apples solid packs 180 d F/90 d C 20 minutes

Citrus fruit tight packs 180 d F/90 d C 20 minutes

Nectarines 180 d F/90 d C 20 minutes

Peaches 180 d F/90 d C 20 minutes

Pineapple 180 d F/90 d C 20 minutes

Plums halved 180 d F/90 d C 20 minutes

Strawberries soaked 180 d F/90 d C 20 minutes

Pears 190 d F/90 d C 40 minutes

Tomatoes whole 190 d F/95 d C 40 minutes

Tomatoes solid packl 190 d F/95 d C 50 minutes


Hope this helps but if have any further questions come back to one of us and we will try and help.

If timings are required for slow water bath, pressure pan, slow oven or moderate oven methods let me know and will post time for them as well as they are different.
_________________
Pattypan
aka Tricia

What goes around comes around and usually ends up biting me on the bum!

http://tarragonnthyme.blogspot.com/