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69
Canning
Only use unblemished, fresh produce
which is in good condition.
Glass jars
Use clean glass jars and accessories
and check them for any defects. Glass
jars with twist off lids or glass lids with
a rubber seal ar
e suitable.
Make sure that all the glass jars are the
same siz
e so that bottling is carried out
evenly.
After you have filled the jars with the
bottled pr
oduce, clean the glass rims
with a clean cloth and hot water and
then seal the jars.
Fruit
Sort fruit carefully, rinse it briefly but
thor
oughly and allow it to drain. Take
great care when cleaning soft fruit as it
is very delicate.
Remove any peel, stalks, cores or pits.
Cut up lar
ge fruit. For example, cut ap‐
ples into slices.
If you are bottling fruit with pits (e.g.
plums, apricots) without r
emoving the
pits, pierce the fruit several times with a
fork or wooden skewer as otherwise it
will burst.
Vegetables
Rinse, clean and cut up vegetables.
Vegetables should be blanched before
bottling
to help them retain their color
(see "Blanching").
Fill volume
Fill the glass jars with produce up to a
maximum of 1 1/4" (3 cm) below the
rim. Do not pack down as this would
d
amage the cell walls of the produce.
Bang the jar gently on a cloth to help
distribute the contents evenly.
Use a sugar solution for fruit and a salt
or vinegar solution for vegetables.
Meat and sausage
Briefly fry or cook the meat before bot‐
tling. Use the juices with some added
wat
er, or the broth in which the meat
was cooked, as the liquid content of the
jars. Make sure there is no grease on
the rim of the jars.
When bottling sausage, only fill the jars
to halfway as the meat will rise during
the bottling process.
Tips
– Make use of residual heat by leaving
the jars in
the oven for 30 minutes af‐
ter it has switched off.
– Then cover the jars with a cloth and
all
ow to cool for approx. 24 hours.
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