Food Safety.  It’s a thing.

It’s actually a big thing, because the food pathogens that can end up in bottled produce have the potential to make you pretty sick.  Do you know the different techniques to bottle food, which one to use, and when?  Well, you aren’t alone, because its no secret that once upon a time we didn’t know either.  But don’t stress, because with a few simple rules you can be certain that your food is 100% safe, 100% of the time.

With the spring weather upon us, its time to start thinking about the approaching bottling season.  So its also the perfect time to start a conversation about food safety.  The risk of food poisoning in bottled produce is small, but it’s real.  And because we regularly share our bottled produce, we make sure we only advocate safe techniques.  But if you are new to this ‘food preserving’ game it can be pretty overwhelming trying to work out which technique to use, who’s advice to follow and is it safe?  (And even if you aren’t new to this game, it never hurts to make sure you’ve got your finger on the pulse.)
Lots of people rely on skills or techniques that their grandparents used, and much of that historical knowledge is incredibly valuable, but understanding of food science is enormously improved now.  And if you have access to information that helps you achieve a safer result, it’s good sense to use it…..right?

So, in order to make it easier to decipher which method you should use, and when to use it, we filmed a quick little piece called ‘Safe Bottling 101’
Because, well, that’s exactly what it is. A quick and simple little tutorial to explain quick and simple solutions.
Click the link below to connect to the video, and please feel free to share with anyone who might find it useful.

And just in case we haven’t made it easy to guess with all our posts, our favourite technique is the Fowlers method.  It delivers great results, really simple process, with easy to source equipment.  All the other techniques work well too, so choose the one that works for you – but Fowlers will always be our sentimental favourite.  If you would like detailed instructions about how to bottle produce using this method jump across to our online workshop, delivered on-demand and designed for you to follow along at home.

Got questions?  Still not sure? Want some more advice? Message us.  We are always happy to help.
And please don’t be scared off by the idea that bottled food can be unsafe – when you understand how to apply the simple rules of acidity with correct method, you’ll get great results every time.  Our grandparents raised several generations on home bottled food – so its definitely worth doing!

Happy (and safe) bottling Keepers.



The dictionary defines a ‘Keeper” as a person charged with responsibility for the preservation and conservation of something valuable, but being a keeper is also a doing word.

We are the keepers.  The keepers of the traditional food skills, the regional food stories, the new ways of doing old valuable things.  And every year, at this time and in this season, we lead the way.  You.  Me.  Us. We are the keepers.