Mike Lyle wrote:

[-]


A & J will probably give you better instructions than I could: I just
chuck 'em in bags and sling the bags in the freezer! But a warning
about bottling, in case you didn't know: these days it seems to be the
official wisdom that amateurs shouldn't bottle vegetables because we
can't guarantee to keep the temperature high enough for long enough to
kill any microbes. If you're bottling fruit with sugar this doesn't
apply in the same way.

I'd like to hear from anybody who knows more about this.

It depends on whether or not the acid content of the vegetables/recipe
is sufficiently high to block reproduction of _Clostridium_. If it
isn't, then you'll need to process in a pressure cooker at the time and
pressure recommended for that food/jar size.

rec.food.preserving is that way ----

They're helpful and know an awful lot about it, although I do wonder
whether the USDA goes over the top on some things -- it seems they now
recommend all jams, etc be processed in a boiling water bath after you
put the lids on. I can understand this is needed if the sugar content is
reduced, but surely not for full-sugar traditional recipes cooked to
setting point.


regards
sarah

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