Learn to bottle fruit and veg

Learn how to bottle your surplus fruit and vegetables. 

We will bottle in two different ways using Fowler's preserving jars.

Fruit and other acid foods can be bottled in the water bath method safely. 

We'll bottle some apples and pears and maybe tomatoes this way.

Vegetables and low acid foods can be pressure cooked to preserve them safely. 

We can bottle any surplus zucchini, beans or other veg and legumes (chick peas, kidney beans, etc) this way.

We'll talk about botulism and what you need to know to keep yourself safe.

Bring any surplus produce you'd like to preserve. Take a bottle home. Bring any preserving equipment you'd like to discuss.