Bottling Your Own...

Although bottling can destroy much food value, it does provide substance and calories, as well as comfort.  Grape juice and apple juice are said to retain most of the food value when bottled.   There are some things I prefer to buy already canned (such as beans). Alot of it depends on what is available in your area and how much time you have.

I bottle/have bottled the following:

Apple Juice
Applesauce
Apricot Jelly
Blackberry Jam
Rhubarb-Ginger Jelly
Corn (occasionally, but prefer it frozen)
Elderberry Jelly and Juice
Grape Juice (White, Red and Dark)
Nectarine Jam
Peaches
Pears
Pickles
Salsa (tomato, pear and peach)
Tomatoes
Zucchini-Tomato Mix
Anaheim Peppers
Pepper Jelly
Turkey/Chicken broth
Potatoes
Carrots
Beets
Venison

(Update: September 2018) Bottling seems to be a lost art these days.  We are personally prepared with a pressure canner and steam canner and plenty of empty bottles/lids on hand in case I need to bottle items when electricity goes out for a long period.  We have a propane cooker that can be used for this.  We have a freezer full of meat, fruits, vegetables that can all be bottled and saved.  I also have directions handy.  Remember to save your canning lids.  Put them on the washed, empty bottles for storage.  Lids CAN be used multiple times.  In spite of what most people say.  They DO reseal at least as well as NEW lids.  I have many lids that have tightly sealed even after 5-7 times being re-used. Either lids seal or they don't.  If a lid doesn't seal, whether new or used, chuck it!  Don't keep trying.  Look for the "red" seals on the newer lids.  The older lids with the "gray" seals often don't work again.  Contact me if you have any questions on canning.  I have been doing it for 40 plus years.