FRUIT BOTTLING CHART

A reference chart to assist with fruit bottling.
Makes 1 x quart, 9 x pints or 7 x quarts.
  
FRUIT
FRUIT PREP
WATER
SYRUP
JUICE
FILL
- HOT
- RAW
HEADSPACE
PROCESSING TIME (MINUTES) IN BOILING WATER BATH
FRUIT QTY
YIELD
(CUPS)
APPLE
Wash, peel, core.
Cut into wedges, rings, 1cm slices
or 1cm cubes.
Place into acidified water to prevent browning.
WATER
SYRUP: Very light, light or medium.
HOT: Boil fruit 5mins in hot syrup. Fill immediately.
1cm
≤ 1L = 20mins
8.5kg
5.5kg
1.1kg
7L
18C
1L
PEACH
 
Wash, dip in boiling water 30-60 seconds then into cold water to remove skins (or peel). Pit.
Halved – pack cut side down.
or 1cm slices.
or 1cm cubes.
Place into acidified water to prevent browning.
WATER
SYRUP: Very light, light or medium. JUICE
HOT: Boil fruit 2mins in hot syrup. Fill immediately.
1cm
≤ 500ml = 20mins
≤ 1L = 25mins
8kg
5kg
1.1kg
7L
18C
1L
PEAR
Wash, peel, halve, core.
Halved - pack cut side down.
Sliced/diced.
Place into acidified water to prevent browning.
WATER
SYRUP: Very light, light or medium.
JUICE
HOT: Boil fruit 5mins in hot syrup. Fill immediately.
1cm
≤ 500ml = 20mins
≤ 1L = 25mins
8kg
5kg
1.1kg
7L
18C
1L
TWO FRUIT
- PEACH + PEAR
Wash, peel, halve, core/pit.
Sliced/diced.
Place into acidified water to prevent browning.
WATER
SYRUP: Very light, light or medium.
JUICE
HOT: Boil fruit 5mins in hot syrup. Fill immediately.
1cm
≤ 500ml = 20mins
≤ 1L = 25mins
8kg
5kg
1.1kg
7L
18C
1L

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