Get Sterilized: Have You Got the Bottle?
How to sterilize bottles for preserving the seasons' harvest
The key thing with bottling is to make sure everything is really sterile. If any bacteria is present when you bottle — it will go bad in the cupboard really quickly.
There are a couple of methods for making sure you have 100% sterile bottles and preserve correctly. Both methods work well, but you will be able to do larger quantities of bottling with the oven method. For both methods, you need to make sure your bottles are really clean before you start sterilizing. Give your bottles, and their lids, a thorough wash in hot soapy water and leave to drip dry.
Hot Water Method
Step 1. For this, you will need a pan big enough to take your bottles. A 10lt stockpot or similar will do the job. Put a folded t-towel on the bottom of your pan for the bottles to sit on. This will create a false bottom between the pan and the bottles and prevent the bottles from cracking under the direct heat from the stove.
Step 2. In a separate pan, bring the contents of what you wish to bottle, up to at least 60⁰C. Fill your clean bottles with the contents. Secure the lids tightly and place the filled bottles into your pan.
Step 3. Fill your pan up with warm water until the lids of the bottles are submerged. Heat the pan until the water reaches a simmering point of 88⁰C (use a probe thermometer or jam thermometer). Maintain it at simmering point for 30 minutes.
Step 4: Remove from the pan and leave until completely to cool.
Oven Method
Step 1. Preheat your oven to 150⁰C/Gas Mark 2.
Step 2. Take a baking tray with enough depth to take 3 cm of water. Fold a t-towel and cover the bottom of the baking tray. Stand the pre-washed bottles on the baking tray 5cm apart (to allow the heat to circulate around them) in a depth of 3cm of water. Fill the bottles with the contents, which should be at minimum 60⁰C. Leave the lids loose/open on the bottles and place them in the oven for 1 hour.
Step 3. Remove bottles from the oven and fasten the lids immediately. Best to use a t-towel or oven gloves as the bottles will be hot! Leave the bottles to completely cool.
Storage
You can store chutney and similar preserves in a cool dry place for at least a year. Fruit in syrup or liqueur can store for up to two years. Light and humidity can affect storage and potentially start fermentation. Once opened store in the fridge and use within four weeks.
