Very interesting! Have been rooted to my seat, scanning through the many past discussions & contributions on canning & preserving by members.
Correct me. Canning is bottling? I come from the eastern world and the weather can be extremely hot. I'm a squirrel. I hoard and keep empty, reusable bottles, washed them clean, invert them to naturally air-dry in the hot sun. I keep them, in case of need, to store ground spices and hot paste.
I'm now into homemade jams and looking forward to test whether my jams turn out right with friends as gifts. I will buy bottles with a seal to fill them. More presentable as gifts.
There's abundance of tropical fruits like pineapple, mangoes, durians, longans, lychees, bananas, tangerines, guava, etc. How and when do I apply pectin and tartaric acid to fruits from the tropics? I believe there's a difference in sweetness to that of strawberries, apples etc.
In order to keep them for better shelf-life, would you advise that I hot-bath them or simply fill them up in the bottle, seal them and invert them to allow them to cool them completely. After all the hard work, I do not want them to turn watery & mouldy. I like the idea of inverting the bottles. More convenient. Opinions and suggestions please.