Australia - Six states..and that funny little island.

[cwrite]

Do any of you guys bottle stuff?

Trying my hand at it and not sure if I'm doing it right. I heated the jars and screw top lids in the oven for 20 mins then added the sweet mustard pickles and it all bubbled around the sides. I didn't fill right to the very top though and later read something saying for screw jars you need to. I'm going to store this lot in the fridge just in case but how should I have done it?

And how long will something like that last in the pantry unopened if I preserve it correctly? Thinking I probably should add a use by date.

Now if my loganberries and blackberries and figs and blueberries would all just hurry up and grow just think of all the things I could bottle!

My mother bottled stuff for a while. She used to sterilise the bottles and then pour a layer of wax over the top to seal them & then put a lid on. There may be better ways of doing it now. I did black currant jam once, but it didn't last long enough to go off despite being a large quantity.

I miss those bushes.

 

[Outpost JWB]

I made blueberry and blackberry freezer jams 2 years ago. Very easy and very good. Last summer, had too much going on, the chickens ate all the blueberries and raspberries. I just froze the blackberries and have made blackberry cobbler with it a few times.

I can green beans and tomatoes. We can never seem to can enough tomatoes.

 

[IamSamSam]

Glad I could get on OMG the fires are terrible everyone stay safe!

 

[Outpost JWB]

Glad I could get on OMG the fires are terrible everyone stay safe!

x2! Just seen it on the news. You all will be in my thoughts and prayers. Take care.

 

[vehve]

@appps So far i've only done rowanberry jelly, but basically when preserving sweet stuff, you sterilize the lids and cans in a hot oven for 15-20 minutes, and then you pour in the boiling jelly and screw on the lid, being careful not to get anything on the sides so that it gets in between the seal. Jams are jellies are pretty sweet and the vacuum you accomplish should keep them well in room temperature for like half a year or a year. Just be sure to listen for the pop when you open the can later. If it doesn't pop, it hasn't been properly sealed and the contents have been compromised. I'm not familiar with pickled stuff, but the vinegar based things shouldn't be allowed to touch metal lids directly.

 

[DylanL]

Hey guys, New here I'm from Perth and just bought myself some rosecombs off a mate that breeds them, currently have the mother and 7 babies (5 female 2 male)

 

[cwrite]

Hey guys, New here

I'm from Perth and just bought myself some rosecombs off a mate that breeds them, currently have the mother and 7 babies (5 female 2 male)

Welcome Dylan! Your birds are beautiful! Love the chocolate colour with the white earlobes. I must admit I had to look up this breed as I've never come across it before. I look forward to learning more about them now. What colour egg do they lay? : )

 

[satay]

They're here!! (Third time trying to post this :/ )
Meet Nymphadora Tonks; blue laced gold Wyandotte

Hermione; barnevelder, Hedwig; light Sussex, and Fleur Delacour; light cross buff Sussex

My quarantine setup , I have seperated Tonks up top for now but will open it up this evening so they can roost together, they are from the same breeder but not met before so didn't want to add more stress right away.

And my girl Suzie checking everything out, she likes chooks, even shared her kennel with our last lot who were free range, unfortunately her son Loki sees them as feathery chew toys so no free range any more!

Yay.. Congratz on your new feathered babies.

 

[satay]

Do any of you guys bottle stuff?

Trying my hand at it and not sure if I'm doing it right. I heated the jars and screw top lids in the oven for 20 mins then added the sweet mustard pickles and it all bubbled around the sides. I didn't fill right to the very top though and later read something saying for screw jars you need to. I'm going to store this lot in the fridge just in case but how should I have done it?

And how long will something like that last in the pantry unopened if I preserve it correctly? Thinking I probably should add a use by date.

Now if my loganberries and blackberries and figs and blueberries would all just hurry up and grow just think of all the things I could bottle!

I do. I usually bottle everything til it's full and then turn it upside down on the bench for a few hours to help with the seal. Should keep up to 12 months in the cupboard. I make Jams mostly but also do preserved lemons, pickled onions and a few others.

 

[satay]

@appps
 So far i've only done rowanberry jelly, but basically when preserving sweet stuff, you sterilize the lids and cans in a hot oven for 15-20 minutes, and then you pour in the boiling jelly and screw on the lid, being careful not to get anything on the sides so that it gets in between the seal. Jams are jellies are pretty sweet and the vacuum you accomplish should keep them well in room temperature for like half a year or a year. Just be sure to listen for the pop when you open the can later. If it doesn't pop, it hasn't been properly sealed and the contents have been compromised. I'm not familiar with pickled stuff, but the vinegar based things shouldn't be allowed to touch metal lids directly.

Agree with pickled onions & beetroot I don't turn them upside down but they are fine to do as long as you use the lids that have plastic underneath if you are worried about any content hitting the lid.