Processing times for bottled fruit

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