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Bottling in preserving jars is a time-honoured way of preserving fruit and is one of the only methods (along with fruit drying) that keeps natural flavour and texture fairly intact without the use of any chemicals or artificial additives. Fruit is preserved by heating it to a sufficiently high temperature so that spoiling bacteria are destroyed. As the preserving jars cool, a vacuum is created that hermetically seals the jars. It’s re-assuring that Granny’s old rules for this essentially simple process have not changed over time!
Our pasteurisers make the preserving process easy and efficient. They have both time and temperature control to give you accurate and reliable preserving.
Step 1: Prepare your jars
Step 2: Pack jars with fruit
Step 3: Place jars in a Preserving Cooker
Step 4: Remove jars and check seal
Step 5: Recipes
If you have any good bottling recipes, we’d love to hear from you. Please send them to firstname.lastname@example.org.
Step 6: Storing
Extra care should be taken when preserving vegetables; this should be done in acidified and salted water. The time and temperature for preserving varies according to the acidity of the fruit and vegetables. Full guidelines are provided with the Pasteuriser instruction manual.
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