We continue to develop resources related to the COVID-19 pandemic. See COVID-19 initiatives on Appropedia for more information.
Bottling is the process of placing a beverage or solid food into a bottle. Often, CO² is injected before the beverage or solid food is inserted to the bottle, so as to reduce/eliminate the presence of oxygen and thus increase shelf life. It should be noted that bottling is different from regular canning as it uses a bottle as the container, and the container is not heated once it has been sealed (to kill off microorganisms in the sealed container). The latter also explains why it's also different from home canning. It is also different from vacuum packing as bottling does not remove all oxygen (when injecting co² most oxygen is however removed).
Note that with bottling a cork is generally used (when storing liquids) to close off the bottle. Corks are semi-permeable, allowing the liquid to "breathe", yet still keep much of the oxygen of reaching the food, hence allowing preservation of the food. It can also be used for solid foods, yet in this instance (as well as in the instance with the liquid) it is not vital. It just helps with liquids to get rid of any gases that might still be released by the liquid after it has been bottled (ie as with bottled wine).
- Solid food can be stored in bottles with large openings, and closed with a cork
- Liquids are best stored in bottles with a small diameter neck, so as to limit the oxygen amount that can reach the liquid even more.