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

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 pour in boiling syrup, brine 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.