The main prinicpal of bottling fruit is to make sure that all moulds and bacteria present in the air, on the fruit and in the bottle are all eliminated.

The second prinicipal is the exclusion of air during sterilization and the complete sealing of the bottles by vacuum on completion.

Acidic fruits are the most satisfactory ones to bottle as the acid in the fruit helps to maintain sterilization. Vegetables do not normally contain a lot of acid, and so a solution of lemon, salt and water is used.

Equipment required to can or bottle fruit

Equipment is simple, and may be used time and again, with the exception of a few small replacements.

Canning Jars or Bottles

Sterilizing equipment

Bottle Tongs

Packing Spoon

Simple Rules for the Bottling and Canning of Fruit

1. Choose fruit that is perfectly sound, unblemished and barely-ripe. Fruit needs to be graded for size, keeping all the fruit in each bottle the same size.
2. Pack the fruit firmly into sterilized jars that have been rinsed under cold water and left wet inside. Avoid crushing the fruit, but press down firmly with the handle of a wooden spoon, and fill to within 2cm of the top.
3. Fill with water or syrup, which may be cold or boiling, according to the recipe.
4. Seal lids securely and sterlise by standing jars in a pan with enough boiling water to cover them completely. Leave on the boil for between 5 and 20 minutes, or according to your recipe.

How to make syrup

Syrup can vary in strength, according to the acidity of the fruit used. Syrup is made by dissolving sugar in water in a saucepan, over a gentle heat. Bring to the boil and remain there for between 2 to 3 minutes. Strain syrup through muslin into jars or bottles.

Further hints and tips on canning fruit:

• Avoid crushing fruit when filling jars
• A too heavy syrup can cause some fruit to rise in the bottles, and can cause gooseberry skins to toughen
• Make sure that all air bubbles disappear before you put the lids on the jars. Gently tap the jar on the table to encourage the air bubbles to disperse
• Soak rubber rings in cold water before use and renew every year
• Never use jars with chipped rims or lids
• Do not remove clips or screw bands from the jars for 48 hours after sterilization
• Store bottles in a cool, dry place away from direct sunlight

Fruit Preparation Guide