Bottling battles

‘Why do your bottles have too much airspace at the top?’ says hubby.

‘I don’t know. It doesn’t seem to matter,’ say I.

‘Why don’t you process them in the pressure cooker, then open them up and add some more liquid?’ says hubby.

‘Because that’s NOT how preserving is supposed to be done!’ snap I. ‘You don’t understand the preserving process! You’re supposed to seal it, then sterilize it all thoroughly by heating it, then let it cool, SEALED, so no contaminants can get in.’ Grump grump.

Sometime later…

‘You did WHAT?!’ shouts hubby, with some alarm.

‘I filled the bottles right up, then put the lids on tightly so none of the juice would come out during processing, and you wouldn’t be able to complain that my bottles weren’t full enough.’

‘Don’t you understand the heating process? Things get BIGGER! You’ve probably cracked all your bottles because the pressure would build up too high inside them,’ grumps hubby.

‘No – I heated the bottles, lids and all the contents, so everything was as big as it was ever going to get,’ I replied, with a somewhat wavering conviction.

Sometime later – I slipped the top off the pressure cooker, with trepidation.

Yeah! I was right! All is well. Everything has to be really hot before you start processing with the pressure cooker, and I’m now working my way through bottling the huge sack of pears we picked from our dinky little pear tree.

Bottled pears and cook books

Bottled pears and a couple of my preserving 'bibles' - 'Jams, Preserves and Chutneys' by Marguerite Patten, and The River Cottage Handbook, 'Preserves' by Pam Corbin.

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