Autumn canning


Recently I shared some preserving and pickling recipes. I hope you enjoyed trying them out! Here is the list of the veg, fruit and berries that I canned this year:

The biggest lesson I have learned is to always sterilise the jars and never wait until the preserves are cooled before canning. So always wash your jars with the soapy water and heat them for 10min in preheated 180C oven just before using them.


Here you can access free printable labels.

Happy autumn canning!

Rasa :)


  1. Piccalilli - Friendly Nettle - September 4, 2015

    […] Piccalilli into sterilised jars and close the lids tightly. Happy autumn canning […]

  2. Green tomato chutney - Friendly Nettle - October 9, 2015

    […] Remove the chillies and ginger from the pot before potting and sealing (see how by clicking here). Leave to mature for 6 weeks. Happy weekend […]

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.