Bottling Apples

[grahamhobbs]

Just read River Cottage Preserves. It says when bottling apples, using water bath method, that they should be brought to a simmer (88degC) and simmered for 2mins. We have always brought to boil (100degC) and boiled for 20mins. Checking other sources most say 20mins between a simmer and a boil. Is 2mins at 88degC dangerous?

Anyone got any knowledge / experience / authoritative sources on this?

[MKG]

Doing that to the apples themselves would pasteurise the skins. Doing that to apples already in bottles would pasteurise the bottles, not the apples. HFW's usually pretty good - maybe that's exactly what he intends. If the apples have already been sterilised in some other manner, HFWs method would work. If not - well, you're running a risk. Seeing the entire recipe would help.

Mike

[grahamhobbs]

MKG, from what I can read the apples are peeled, cored, sliced and put (otherwise untreated) into steralised jars with syrup or water (elsewhere it says warm water). Jars put into water bath and raised to 88degC in 20 -30mins and then kept at this simmering point for 2mins.
Will get hold of the book again and double check, but pretty sure I've got it correct because I didn't believe it and read it several times.

[healer]

like MKG we tend to always err to the over cooking as its a lot of wasted food if you get it wrong but the "quick method" recommended by the Long Ashton Research Station is in fact for sliced apples in hot syrup "raise from 38degC to simmering 88degC in 25-30 minutes and maintain for 2 minutes"

[MKG]

Now I see it - yes, it works. It's the extended bringing-up-to-temperature period which actually performs the pasteurisation - the extra two minutes at full temperature is just to make absolutely sure. I assumed you meant just putting the jars into the pre-heated waterbath. So, your apples will be as safe as any pasteurised product.

Mike

[grahamhobbs]

healer - is it possible to get hold of the Long Ashton recommendations? It would be great to cut down on our bottling times (saving time and gas!)

[healer]

Hi Graham
Its raised an interesting question for me - everyone quotes the Long Ashton times but where is the original scienific report? It may be in the book "Science and Fruit" (does anyone have a copy?) that they published in the 50s or it may be published by Margaret Leach, Head of the Station in the monthy magazine "Home Preservation of Fruit and Vegetables". I have the references in 2 books that were published in the early 70s. Both quote the "quick method" and the "slow method" with times attributed to the Long Ashton Research Station.

Its a bit worrying if the celebs are not taking this as seriously as perhaps they should. Does H F-W state the syrup has to be hot and the water bath already warm ( I presume to prevent heat loss from the hot content in the pots)?

I have done the quick method for raspberries in small pots (0.375l) and I was very quick to get it all going and they were fine (I thought they would disintegrate less that way). But usually we do 10 x 1litre pots in a 25litre vat - "quick" is relative so I wouldn't like to risk it on such a long process that is 30 minutes of 2 people working to fill the pops.
Also interestingly you usually run at 100degC - a bit hot - the french do vegis and meat at that heat - fruit is usually between 74 and 88 depending on the fruit.

Seeing as you asked I'll give you the quick method times but please be serious about keeping the heat up! So after the 25 - 30 mins its:
2 minutes - blackberries, currants, loganberries, mulberries, raspberries, apples sliced.
10 minutes - tight packed above, whole apricots, cherries, damsons, gages and plums.
20 minutes - apples solid packed, apricots halvrd, nectarines, peaches, pinapple, plums halved.
40 minutes - figs, pears, whole tomatoes
50 minutes - solid packed tomatoes, halved or quartered.

[MKG]

I looked all over the net after you mentioned it - lots of quotations, but no report.

If anyone does find it, I'd be interested too.

Mike