Bottling and Canning Processing Chart
Bottling and Canning Processing
If practised properly, canning is a safe and useful method of preservation. Food is placed in a can and the top of the can is sealed. Heat sterilisation during the canning process destroys the enzymes and micro-organisms that would otherwise spoil foods. The atmosphere inside the can remains aseptic and food spoilage cannot subsequently take place. As different enzymes and micro-organisms are likely to be present in different foods the amount of heating (both the temperature and time) needed to safely process the food will vary according to the type of food being canned. In addition, the temperature and time will vary according to the size and shape of the can being used.
If the food is not heated sufficiently there is a risk that micro-organisms will survive and grow inside the can. In some foods (especially vegetables, meat, fish, milk and other 'low acid'
foods) a particular type of bacteria called Clostridium botulinum can grow and cause severe food poisoning.
Conversely, if the food is over-heated the quality is reduced and it can become colourless, tasteless or burned and have a soft mushy texture which you will find unpleasant. It is therefore essential that the correct heating conditions are carefully established and maintained for every batch of food that is canned.
Use the following charts for methods, temperatures and times.
Slow Water Bath Method
Slow Water Bath Temperature °C | Holding Time - Minutes | |
Apples - In syrup | 74 | 10 |
Apples - Solid Pack | 83 | 15 |
83 | 15 | |
74 | 10 | |
83 | 15 | |
83 | 15 | |
Damsons | 83 | 15 |
Gooseberries (for cooking) | 74 | 10 |
Gooseberries (for dessert) | 83 | 15 |
Loganberries | 74 | 10 |
83 | 15 | |
88 | 30 | |
83 | 15 | |
74 | 10 | |
Rhubarb (for cooking) | 74 | 10 |
83 | 15 | |
74 | 10 | |
88 | 30 | |
Tomatoes - Solid Pack | 88 | 40 |
Quick Water Bath Method
Quick Water Bath Temperature °C | Holding Time - Minutes | |
Apples - In syrup | 88 | 2 |
Apples - Solid Pack | 88 | 20 |
88 | 10 | |
88 | 2 | |
88 | 10 | |
88 | 10 | |
Damsons | 88 | 10 |
Gooseberries (for cooking) | 88 | 2 |
Gooseberries (for dessert) | 88 | 10 |
Loganberries | 88 | 2 |
88 | 20 | |
88 | 20 | |
88 | 10 | |
88 | 2 | |
Rhubarb (for cooking) | 88 | 2 |
88 | 10 | |
88 | 2 | |
88 | 40 | |
Tomatoes - Solid Pack | 88 | 50 |
Pressure Cooker Method
Pressure Cooker at L - Minutes | |
Apples - In syrup | 1 |
Apples - Solid Pack | 3-4 |
1 | |
1 | |
1 | |
1 | |
Damsons | 1 |
Gooseberries (for cooking) | 1 |
Gooseberries (for dessert) | 1 |
Loganberries | 1 |
3-4 | |
4 | |
1 | |
1 | |
Rhubarb (for cooking) | 1 |
1 | |
1 | |
5 | |
Tomatoes - Solid Pack | 7 |
Slow Oven and Moderate Oven Methods
Slow Oven Method - Minutes | Moderate Oven Method - Minutes | |
Apples - In syrup | Not recommended | 30-40 |
Apples - Solid Pack | Not recommended | 50-60 |
Not recommended | 40-50 | |
45-55 | 30-40 | |
55-70 | 40-50 | |
55-70 | 40-50 | |
Damsons | 55-70 | 40-50 |
Gooseberries (for cooking) | 45-55 | 30-40 |
Gooseberries (for dessert) | 55-70 | 40-50 |
Loganberries | 45-55 | 30-40 |
Not recommended | 50-60 | |
Not recommended | 60-70 | |
Not recommended | 45-50 | |
45-55 | 30-40 | |
Rhubarb (for cooking) | 45-55 | 30-40 |
55-70 | 40-50 | |
Not recommended | 30-40 | |
80-100 | 60-70 | |
Tomatoes - Solid Pack | Not recommended | 75-80 |
