Allotment Foods
Bottling or Canning Fruit & Vegetables
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Bottling or Canning Fruit and Vegetables -
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 Glass Preserving Jars are available along with rubber sealing rings, preserving pans and other equipment from the Allotment Shop Cookware -Jam & Preserving Equipment Section The best size jars for bottling fruits usually are 1lb (500 gr) or 2lb (1 Kg) |
Bottling / Canning Slow Water Bath Method
| Type of Fruit or Vegetable | Slow Water Bath | Time
at Temperature |
|---|---|---|
| Apples - In syrup | 74°/165°F | 10 minutes |
| Apples - Solid Pack | 83°C/180°F | 15 minutes |
| Apricots | 83°C/180°F | 15 minutes |
| Blackberries | 74°C/165°F | 10 minutes |
| Cherries | 83°C/180°F | 15 minutes |
| Currants | 83°C/180°F | 15 minutes |
| Damsons | 83°C/180°F | 15 minutes |
| Gooseberries (for cooking) | 74°C/165°F | 10 minutes |
| Gooseberries (for dessert) | 83°C/180°F | 15 minutes |
| Loganberries | 74°C/165°F | 10 minutes |
| Peaches | 83°C/180°F | 15 minutes |
| Pears | 88°C/190°F | 30 minutes |
| Plums | 83°C/180°F | 15 minutes |
| Raspberries | 74°C/165°F | 10 minutes |
| Rhubarb (for cooking) | 74°C/165°F | 10 minutes |
| Rhubarb (for dessert) | 83°C/180°F | 15 minutes |
| Strawberries | 74°C/165°F | 10 minutes |
| Tomatoes - In brine | 88°C/190°F | 30 minutes |
| Tomatoes - Solid Pack | 88°C/190°F | 40 minutes |
Bottling / Canning Quick Water Bath Method
| Type of Fruit or Vegetable | Quick Water Bath | Time
at Temperature |
|---|---|---|
| Apples - In syrup | 88°C/190°F | 2 minutes |
| Apples - Solid Pack | 88°C/190°F | 20 minutes |
| Apricots | 88°C/190°F | 10 minutes |
| Blackberries | 88°C/190°F | 2 minutes |
| Cherries | 88°C/190°F | 10 minutes |
| Currants | 88°C/190°F | 10 minutes |
| Damsons | 88°C/190°F | 10 minutes |
| Gooseberries (for cooking) | 88°C/190°F | 2 minutes |
| Gooseberries (for dessert) | 88°C/190°F | 10 minutes |
| Loganberries | 88°C/190°F | 2 minutes |
| Peaches | 88°C/190°F | 20 minutes |
| Pears | 88°C/190°F | 20 minutes |
| Plums | 88°C/190°F | 10 minutes |
| Raspberries | 88°C/190°F | 2 minutes |
| Rhubarb (for cooking) | 88°C/190°F | 2 minutes |
| Rhubarb (for dessert) | 88°C/190°F | 10 minutes |
| Strawberries | 88°C/190°F | 2 minutes |
| Tomatoes - In brine | 88°C/190°F | 40 minutes |
| Tomatoes - Solid Pack | 88°C/190°F | 50 minutes |
Bottling / Canning Pressure Cooker Method
| Type of Fruit or Vegetable | Pressure Cooker at L |
|---|---|
| Apples - In syrup | 1 minute |
| Apples - Solid Pack | 3-4 minutes |
| Apricots | 1 minute |
| Blackberries | 1 minute |
| Cherries | 1 minute |
| Currants | 1 minute |
| Damsons | 1 minute |
| Gooseberries (for cooking) | 1 minute |
| Gooseberries (for dessert) | 1 minute |
| Loganberries | 1 minute |
| Peaches | 3-4 minutes |
| Pears | 4 minutes |
| Plums | 1 minute |
| Raspberries | 1 minute |
| Rhubarb (for cooking) | 1 minute |
| Rhubarb (for dessert) | 1 minute |
| Strawberries | 1 minute |
| Tomatoes - In brine | 5 minutes |
| Tomatoes - Solid Pack | 7 minutes |
Bottling / Canning Slow Oven and Moderate Oven Methods
| Type of Fruit or Vegetable | Slow
Oven Method |
Moderate
Oven Method |
|---|---|---|
| Apples - In syrup | Not recommended | 30-40 minutes |
| Apples - Solid Pack | Not recommended | 50-60 minutes |
| Apricots | Not recommended | 40-50 minutes |
| Blackberries | 45-55 minutes | 30-40 minutes |
| Cherries | 55-70 minutes | 40-50 minutes |
| Currants | 55-70 minutes | 40-50 minutes |
| Damsons | 55-70 minutes | 40-50 minutes |
| Gooseberries (for cooking) | 45-55 minutes | 30-40 minutes |
| Gooseberries (for dessert) | 55-70 minutes | 40-50 minutes |
| Loganberries | 45-55 minutes | 30-40 minutes |
| Peaches | Not recommended | 50-60 minutes |
| Pears | Not recommended | 60-70 minutes |
| Plums | Not recommended | 45-50 minutes |
| Raspberries | 45-55 minutes | 30-40 minutes |
| Rhubarb (for cooking) | 45-55 minutes | 30-40 minutes |
| Rhubarb (for dessert) | 55-70 minutes | 40-50 minutes |
| Strawberries | Not recommended | 30-40 minutes |
| Tomatoes - In brine | 80-100 minutes | 60-70 minutes |
| Tomatoes - Solid Pack | Not recommended | 75-80 minutes |
More Articles On Bottling & Canning
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