Fowlers Vacola Simply Natural Preserving Kit Questions & Answers

Yes, I also space them.

I have found that using the bigger preserver the bottles tended to move a bit and ended up touching each other at the end of the process, so I packed them in so that they were touching each other, but not packed too tightly. It worked fine. I also use the smaller unit and 8 bottles fit snugly, but not packed too tightly (but will be touching each other). The thing is NOT to let the unit boil so hard that the bottles are walloping against each other.

Hi. I'm no expert and I recommend you join the "Rebel Preserving Australia" Group and tell Melinda I sent you. You will get your answers there. A common problem with the Simple Natural unit is that it boiles before the hour is finished. It always did that for me. (I recently sold it).

I always shut it off at fifty minutes, and like you, I was a tad concerned whether it was done correctly but did seem to be.

My experience with product that floats above the water is that if you scraped the exposed bit off everything else below the line is fine. But, again, ask Melinda and crew. Your figs sound potetially great.

Hi Helen, I too do what I call 'dessert figs' - and use up all those odd bits of booze in my booze store. I cut my figs in half and roast them in the oven with said alcohol and sugar and a bit of water to make a good syrup. I then bottle them. I know that is double cooking, but we like the taste! (It also cooks of the alcohol which may make the fruit float.) I find that the figs will usually float in the bottles at first, then they sink after a week or so. Try turning the bottles upside down for a week or so, then turning them right side up. Sometimes there is a bit of trapped air in the fruit which will make it float and this usually dissipates with time.

I made mulled wine last Christmas (a LOT of mulled wine...), and I can tell you that this makes the best dessert figs ever! (when you run out of other booze bits). Also, Limoncello and honey are a superb combination. (Limoncello is quite easy to make.)

1. With the unit, leave the lid on and if it is boiling too hard before the hour is up, turn it off but leave the bottles in the unit with the lid on for the rest of the hour. Once the hour is up, remove the bottles, allow them to cool then test the lids.

I have been using the Fowlers preserving system for about 30 years. I love the Simple Natural unit.

Thank you Sue and Robyn. It's good to hear from other people. I'll try your suggestions. Limoncello and honey does sound good, I've got some of that too! Try whole cherries in port, delicious!

Mine are almost always cold/warm to start with. I always use fowlers/ball jars which are stronger than jam jars. There are some groups out there with lots of info. external link  This is one of many informative pages.

And this is a good beetroot recipe: external link 

Thanks, I always use Fowlers jars and always use a hot vinegar mix, into hot jars and usually boil them to process but have been given an all year round preserver which is new to me so was wondering if I bottle as per usual with lids and clips, let cool and then process for the 60 mins?

Turn the jars upside down and store for a while. When the plums are no longer floating, check the jars to see if there is too much air in the top, then decide if you want to re-do them. The jars should have a little space at the top, as they can't seal properly unless there is some air in there. If you decide to re-process, you need to do them for the exact same time you did them the first time (consult your manual). The time and temp will depend on what preserving kit you own.

Hi Bruce, your peaches should be fine to eat - the preserving unit should have sealed the bottles in that time. You can check the lids with a gentle pull (when the bottles are cool). Have no idea what 'past prev' is on your controller - mine doesn't have that as it is from the 1970s! In that time I have processed occasional batches for longer than required and have never had a bad batch. (All my family are still alive and have never been sick from my preserves!)

Hi Helen, The cord is probably safe but not being an electrician, I can't say for certain what's happening with yours in particular. It does feel like it isn't going all the way in, and the cord is definitely the most disappointing component.

It's the cheapest model they make and is a good starting point but check it to see if it has shut off frequently and check around ten minutes before the scheduled finish time that it isn't boiling.

Historically, the cord is safe.

There is a canning group called Rebel Preserving Australia where you can have pleasant conversations about canning. Some groups get pretty feisty but that is a good facebook group. It's not my group, but I am a member.

Thank you, My son came over and was able to get the cord in further so all is good !

You start with cold, water, and you are overfilling the container, read your manual as it will explain how to do it correctly

Hi Nona, I don't know the answers to those questions but there is a lovely group (I am a member) called "Rebel Preserving Australia". There, there are plenty of different units and methods used and you can ask your questions. Tell Melinda, Pearly and Helen (the admins) that I sent you and they will waive all dues. (Just kidding. it's free. ) :-)

external link 

For safety reasons I always started the time from when I heard the unit start to boil. How many jars? Just put them in until the unit is full but the jars aren't touching each other. Do a dry run to see how many will fit.

Hi Fran, according to this page, you don't have to monitor the temp. That being said, it can't boil and they say 60 minutes. I find by 60 minutes it is boiling. You can hear it boil. I have a look at 45 minutes and have found that every time I have used it my formula of looking at 5 minutes to make sure it heated up in the first place (because my unit is finicky) then at 45 mins works for me. Others also stop at 45 mins. external link 

Now, is your preserver the same age as mine or brand new? did they fix some imperfections? If so, maybe at 1 hour it still isn't boiling. I don't know about that. Thanks for reaching out. Do you belong to any preserving groups? I recommend external link  They are a friendly group.

Thanks Sue, It is a new model and it is probably around 50 minutes. I will use your formula I think. Thanks for the preserving group tip as well!

I can't answer that, but I see googling gives some good results. there are also preserving groups that could help you. I've left all the groups so I don't get into all that "drama" but found some really nice friends. I hope you are as lucky too.

Yes. I do all our small peaches with their stones in and have done plums with their stones in. Keep in mind that plums don't really hold their shape like other stone fruit, but that doesn't change their taste! (But you won't win any prizes for presentation...)

Thank you Robyn

I think you may be filling it too full. Be sure to only fill it to just at that bump with the metal strip. And, it's not supposed to boil. Max 5 mins. you can reach me directly at external link  if you like. I am happy that you evidentally can turn yours off and on reliably. I cannot. But, I can get it to work.

Thanks Sue. We are filling to the recommended level just below the metal strip ie just covering glass jars that came with the kit as per instructions. We do not have an on off switch apart from the power point. It appears that it is boiling too quickly so will follow instructions and switch off once it teaches boiling. Thanks for your help

Hi Raelene, how do you know what the temperature is? Mine does not have a temperature indicator. You have to ensure the water covers the little metal thermostat which is where the top handle indents are (on the inside).

Once you have filled your unit up with jars and filled with cold water to the top of the indented handles, your unit is ready to be switched on and the timer set for 1 hour. Your unit should have come to the boil within this time. If your unit has failed to do so then I would recommend contacting Fowlers for a replacement unit.

My cherries came out almost bleached looking, could it be sugar content in syrup? Or?