Bottling Vegetables

The process is perfectly simple, but it is now generally agreed that it can only be carried out safely if a pressure cooker is used. Vegetables, unlike fruit, do not contain enough acid to halt bacterial activity, and may be contaminated by certain bacteria which cause a dangerous form of food poisoning. Other processes suitable for fruit do not ensure that no living spores survive in vegetables.

When preparing vegetables for bottling, check that they are perfectly fresh and sound, and wash them thoroughly to remove any traces of earth. They must be blanched before bottling. Immerse the vegetables in boiling water for a few minutes, according to the blanching chart, then strain and rinse them in cold water until quite cold. This blanching process sets the colour, and makes vegetables easier to handle. It also shrinks them by about one third in volume. Drain well before packing.