Bottling or Canning Fruit and Vegetables -
Methods of Bottling
Processing the bottles may be done on the hob or in the oven. The hob method
is known as the water-bath method of which there are three variations, the
slow water-bath, the quick water-bath and Pressure Cooker. The oven method
has two variations; slow oven - dry pack and moderate oven - wet pack
Slow Water-Bath
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Pack the bottles with fruit and pour in enough cold syrup (or brine) so that
it comes to the top of the bottle.
This is best done slowly to allow the syrup to penetrate to the bottom of
the bottle. Place the lid on top of the bottle and secure it with a spring
clip or screw-band. If using a screw band, loosely screw on.
Place the bottles in a deep container with a false bottom, making sure they
do not touch each other or the sides of the container. Completely cover them
with cold water, cover the container with a lid.
Bring the water slowly to the boil. The temperature of the water should be
raised gradually from cold to 55 °C (130°F) in about an hour and then
up to the required temperature for the contents for another 30 to 35 minutes.
(See Bottling
/ Canning Processing Chart).
Do not try to rush this process, if the water is heated too quickly the
fruit may rise in the bottles and more time may be needed at the maximum temperature
to enable heat to penetrate the fruit in the centre of the bottle.
When the processing is finished, switch off the heat and remove the bottles
one at a time with a pair of tongs or thick cloth and put them onto a wooden
surface and immediately tighten the bands on the screw-topped bottles. Leave
for 24 hours before testing that the seal is complete.
Quick Water-Bath
Similar to the slow water-bath method and recommended when no thermometer
is available. For best results though temperatures are given for those with
a thermometer.
The main difference between the two methods is that hot syrup at 60° C
(140°F) is poured into the packed bottles and these are then placed in
the container and covered with warm water at 38°C (100F).
Heat slowly so that the water reaches simmering point, 88°C (190°F)
in 25 to 30 minutes.
Continue simmering for the recommended time. (See
Bottling / Canning Processing Chart). If the bottles are over 2 lbs
(1 kg) extra capacity will be required. Remove and finish the jars as in
the first method.
Pressure Cooker
A quick method of bottling fruit as the temperature of boiling point is raised
when under pressure, thus reducing the processing time and saving energy.
The cooker must have a false bottom and be deep enough to take the bottles.
It must also be capable of a maintaining a steady low pressure (L).
Pressure cookers are fitted with a weight gauge that is usually measured
by the appropriate letter, L, M, H. (5lbs, 10lbs and 15lbs pressure)
Pack the fruit in warm bottles and fill with boiling syrup to within 1 inch
(25mm) of the rim. Fit rubber rings, lids and clips. Again, if using screw
bands, loosely screw on.
Pour 1½ pints (850 mm) of boiling water into the cooker before inserting
the bottles. Put the lid on the cooker, with the vent open, and heat until
steam appears. Close the vent and bring the pressure up to Low (L).
The time taken from that start of heating until pressure
is reached should be no less than 5 minutes or more than 10.
Check the Bottling
/ Canning Processing Chart for the time necessary to maintain pressure.
Remove from the heat, leave the bottles in the cooker and allow 10 minutes
before letting the pressure off. Remove the bottles and finish as in the
previous methods.
Slow Oven – Dry Pack
This method is not suitable for light coloured fruits which discolour in
air – apples, pears, peaches, apricots etc – or for solid pack tomatoes.
Pre-heat the oven to Gas Mark ½ (120°C, 250°F). Pack the bottles
with the fruit but do not pour over the syrup or liquid. Place the lids on
top but without the clips or screw bands.
Put the bottles onto a baking tray or mat mat of thick cardboard in the centre
of the oven.
Allow at least 2 inches (50mm) between each bottles and sides of the oven.
The success with this method rests in the quick filling and sealing of the
bottles as soon as they are removed from the oven.
After the processing time (See
Bottling / Canning Processing Chart) remove the bottles one at a time
and fill quickly to the top with boiling syrup or water, securing the lids
with clips or screw-bands immediately. If the fruit has shrunk down in the
bottles, add fruit from another bottle before pouring over the syrup or
water. Leave for 24 hours and test for seal.
Moderate Oven – Wet Pack
This method can be used for all types of fruit and also for solid pack tomatoes.
Pre-heat the oven to Gas Mark 2 (150°C, 300°F). Pack warm bottles
with the fruit and poor in boiling syrup, bring or water allowing 1 inch (25mm)
head space.
Place the lids on top but not the clips or screw bands. Put the bottles 2
inches (50mm) apart on a baking tray or tin lined with newspapers (in case
any liquid boils out during processing) on the centre shelf of the oven.
After the processing time (See
Bottling / Canning Processing Chart) remove the bottles one at a time
and secure the lids with clips or screw bands. Leave for 24 hours and test
for seal.
Testing the Seal
After the bottles have been left for 24 hours and are completely cool, it
is necessary to ensure that a complete vacuum has been formed during the processing
and that no air is in the bottles. Remove the clips or screw-bands, lift the
bottles carefully by the lids and, if these are tight and secure, the seal
is complete.
If the lids are loose the fruit should be reprocessed
although the quality will be affected. Alternatively it may be better to use
the fruit within a couple of days.
Storing the Bottles
Wipe the bottles to removes any stickiness and label with the contents, type
of liquid used and date. If a lot of bottling is done, use them on a first bottled,
first used principle. Store in a cool, dry, dark place.
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