Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Meats

To view each Recipe, click on recipe name under Meats

 

Newfoundland & Labradoreans have been preserving or canning foods (also referred to as bottling) for generations. The process we employ is called the Watherbath method. This method is rather simple; you will require a large stockpot (approx 21 quarts), canning rack and Mason or Bernardin jars with 2 piece snap lids. This is the basic equipment you need to get started.

The proper method for low acids canning and preserving is the Pressure Canning method, for more information go to www.bernardin.ca

Before you start bottling, get your equipment ready:

  • Wash jars, lids and bands in hot soap water and rinse well
  • Keep jars warm until ready to use
  • Fill stockpot half-full with enough water to cover jars (1” water above bottles)
  • Bring to a boil and let simmer. Place lid on pot
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