Processing times for bottled fruit

Appears in

Process

Slow Water Bath I

Quick Water Bath II

Method

Raise from cold to temperature in 90 minutes. Maintain as below.

Raise from warm (100°F/50°C) to simmer (190°F/95°C) in 25–30 minutes. Maintain as below.

Syrup or water

Cold added before processing.

Hot (140°F/70°C) before processing.

Fruit

Temperature

Maintain

Maintain

Soft fruit, normal packs

165°F/85°C

10 minutes

2 minutes

Gooseberries (for pies)

165°F/85°C

10 minutes

2 minutes

Rhubarb (for pies)

165°F/85°C

10 minutes

2 minutes

Apple slices

165°F/85°C

10 minutes

2 minutes

Soft fruit, tight packs (except Strawberries)

180°F/90°C

15 minutes

10 minutes

Gooseberries (for dessert)

180°F/90°C

15 minutes

10 minutes

Rhubarb (for dessert)

180°F/90°C

15 minutes

10 minutes

Stone fruit, dark, whole

180°F/90°C

15 minutes

10 minutes

Stone fruit, light whole

180°F/90°C

15 minutes

10 minutes

Citrus fruit, normal packs

180°F/90°C

15 minutes

10 minutes

Apples, solid packs

180°F/90°C

15 minutes

20 minutes

Citrus fruit, tight packs

180°F/90°C

15 minutes

20 minutes

Nectarines

180°F/90°C

15 minutes

20 minutes

Peaches

180°F/90°C

15 minutes

20 minutes

Pineapple

180°F/90°C

15 minutes

20 minutes

Plums, halved

180°F/90°C

15 minutes

20 minutes

Strawberries, soaked

180°F/90°C

15 minutes

20 minutes

Pears

190°F/95°C

30 minutes

40 minutes

Tomatoes, whole

190°F/95°C

30 minutes

40 minutes

Tomatoes, solid pack

190°F/95°C

40 minutes

50 minutes

Pressure Pan III

Slow Oven IV

Moderate Oven V

Raise from hot to 5lb (low) pressure in 5–10 minutes. Maintain as below. Cool 10 minutes before opening.

Pre-heat 15 minutes to 250°F/130°C. Process time varies with quantity in oven as below.

Pre-heat 15 minutes to 300°F/150°C. Process time varies with quantity in oven as below.

Boiling added before processing

Boiling added after processing

Boiling added before processing

Maintain

Quantity processed 1–4lb/½–2kg 5–10lb/2½–5 kg

Quantity processed 1–4lb/½–2kg 5–10lb/2½–5kg

1 minute

45–55 minutes 60–75 minutes

30–40 minutes 45–60 minutes

1 minute

45–55 minutes 60–75 minutes

30–40 minutes 45–60 minutes

1 minute

Not recommended

30–40 minutes 45–60 minutes

1 minute

Not recommended

30–40 minutes 45–60 minutes

1 minute

55–70 minutes 75–90 minutes

40–50 minutes 55–70 minutes

1 minute

55–70 minutes 75–90 minutes

40–50 minutes 55–70 minutes

1 minute

Not recommended

40–50 minutes 55–70 minutes

1 minute

Not recommended

40–50 minutes 55–70 minutes

10 minutes

Not recommended

40–50 minutes 55–70 minutes

10 minutes

Not recommended

40–50 minutes 55–70 minutes

3–4 minutes

Not recommended

50–60 minutes 65–80 minutes

3–4 minutes

Not recommended

50–60 minutes 65–80 minutes

3–4 minutes

Not recommended

50–60 minutes 65–80 minutes

3–4 minutes

Not recommended

50–60 minutes 65–80 minutes

3–4 minutes

Not recommended

50–60 minutes 65–80 minutes

3–4 minutes

Not recommended

50–60 minutes 65–80 minutes

3–4 minutes

Not recommended

50–60 minutes 65–80 minutes

5 minutes

Not recommended

60–70 minutes 75–90 minutes

5 minutes

80–100 minutes 105–125 minutes

60–70 minutes 75–90 minutes

15 minutes

Not recommended

70–80 minutes 85–100 minutes

Allow extra time for large jars processed by Methods I and II as follows:
3 and 4lb increase by 5 minutes all packs except Tomatoes, solid pack increase by 10 minutes.
5 and 6lb increase by 10 minutes all packs except Tomatoes, solid pack increase by 20 minutes.
7 and 8lb increase by 15 minutes all packs except Tomatoes, solid pack increase by 30 minutes.

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