allotment.org.uk

Bottling or Canning Fruit and Vegetables 

Bottling Jars by Le Parfait

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)

Processing Charts

The charts below give the timings for various fruits and vegetables using different methods of bottling (canning)

This page should be read in conjunction with Methods of Bottling / Canning

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

Type of Fruit or VegetableSlow Water BathTime 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 Slow Water Bath Method

Bottling / Canning Quick Water Bath Method

Type of Fruit or VegetableQuick Water BathTime 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 VegetablePressure 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 VegetableSlow 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

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