Looking for UK Home Preserving & Bottling Supplies and Related Items in 2024? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to preserve, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated preserving, freezing or bottling directions. There are plenty of other related resources, click on the resources dropdown above.
Whether you are preserving, bottling /(a.k.a., canning) for your first time or in your 50th year of canning; all the supplies you need are here, and at the best prices you'll find anywhere! Scroll down this page for photos, descriptions, prices and ordering information.
Everything can be shipped by a variety of methods, including overnight, if you have a bottling/canning emergency!
Note: In response to requests for canning products and books, I've added this page, and I've found reliable suppliers for the products here, and now at even lower prices - I'll bet you can't beat them anywhere!
And I appreciate your business- buying the products here helps support the website!
For other supplies:
You can read a discussion about why foods should be processed in a canner on this page" "Why do I need a canner?"
For more information, and NO obligation to buy, just click on the links in the boxes on the left!
By far, the best preserving jars are those with the 2-piece ring and lid system, commonly called Mason jars, or the NEWER version of the Kilner jars. You will see FAR less spoilage with these, they are very, very reliable. Forget about using paraffin, that went out in the 1940's with anyone who knows squat about home food preservation.
This will allow you to preserve / bottle any acidic foods, including jams, jellies, applesauce, apple butter, tomato products, like tomato sauce, tomatoes, marinara, spaghetti sauce, etc, and acidified foods like pickles, salsas, BBQ sauce. ketchup, etc.
Be sure to get the steel McSunley one if you have an induction cooker.
You can also reduce costs by buying a very large pot, (diameter 36 cm / 14") and also a rack to lift the jars in and out. It is identical to a "canner" and can be used for other cooking needs. See the pot below.
If you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes, you will need a pressure canner. These foods fit into the low acid group since they have an acidity, or pH level, of 4.6 or greater. The temperature which must be reached and maintained (for a specified amount of time) to kill the bacteria is 240 F. Pressure canning is the only canning method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats, and fish. Ordinary water bath canners can only reach 212 F and can not to kill the types of bacteria that will grow in low acid foods. This temperature can be reached only by creating steam under pressure as achieved in quality pressure canners.
There are several manufacturers of pressure canners.
If you're new to pressure canning, see this page for a complete description of how pressure canners work, why they're better, and step-by-step directions on how to use one!
And if you lost the instruction manual for your canner, click here for free downloads of many canner's instruction manuals!
You can preserve almost anything with a pressure cooker: acidic, low acid and non-acidic foods, like sweet corn, beetroot, etc. Obviously, the larger ones can handle more jars at once. For example, the 22 cm cookers can handle 3 jars at one time, but the larger models can handle up to 14 (stacked). The key is, can your stovetop handle the size of the canner? For example, the 22 Litre Hawkins Big Boy on the far right below can only be used on gas hobs.