vgnwtch (vgnwtch) wrote in vegancooking,

Home Bottling Fruit & Veg

For the past couple of years, I've been saying I'd like to just cook up large batches of soups, sauces, jam, pickles, you name it, and bottle it all. I've looked at websites in a desultory kind of way, but now I have the bit between my teeth. So, as I'm slightly confused about some areas, I'm asking for advice:

* From what I have thus far gleaned, low-acid and high-acid foods have to be processed differently. Do I actually need two different home canners? I'm seeing two different forms of equipment being sold, and I don't know why. Is it possible to use one kind of canner for both processes?

* What if I have low-acid and high-acid foods in one recipe?

* Any general advice from people who've been bottling their food is greatly appreciated.
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