Preserving your own fruit is a satisfying and rewarding way to enjoy homegrown produce long after harvest. Whether you’re a seasoned canner or trying the Fowlers Vacola method for the first time, this step-by-step guide will help you bottle fruits with ease, ensuring a safe and delicious result every time.
Why We Love Preserving:
Preserving fruit isn’t just a rewarding way to enjoy homegrown produce—it’s also great for the environment and your health! By choosing to bottle your own food, you’re reducing waste, minimising your carbon footprint, and enjoying nutritious produce all year round. Here are just a few reasons why we love preserving:
- Reduces Food Waste: Preserving allows you to use up surplus produce before it spoils, helping to cut down on food waste.
- Plastic-Free Packaging: When you preserve your own food, you avoid the plastic packaging commonly used in store-bought canned goods. Plus, did you know that some cans are lined with BPA-ridden plastic?
- Less Carbon Miles: Many supermarket canned goods come from overseas, contributing to high carbon emissions. If you preserve your home-grown fruits, or source some from a local farm, you’ll cut down on your carbon miles.
By following these steps below, you’ll be well on your way to enjoying fresh, homemade preserves that not only taste better but are better for the planet. Let’s get started with everything you’ll need to bottle your own produce!
What you’ll Need:
- Fowlers Vacola preserving jars with lids, rings, and clips
- Fowlers Vacola preserver unit
- Jar lifter or tongs
- Packing stick or wooden spoon
- Cutting board and knife
- Sugar (if making syrup)
- Lemon juice or ascorbic acid (if needed for acidity)
- Marking pen or label
Step 1: Prepare Your Equipment
Before you start, make sure everything is ready to go.
- Inspect all bottles for chips or cracks especially around the groove where the rubber ring sits. These imperfections may prevent the jar from sealing properly.
- Check rubber rings for cracks or tears and discard any that are damaged.
- Give the jars, lids, and rings a good wash in hot, soapy water. Rinse thoroughly to remove any residue.
- Soak your rubber rings in warm water for around 15 mins.
Step 2: Get Your Fruit Ready
For the best results, choose fresh, ripe fruit that’s firm enough to hold up well during the bottling process.
- Wash your fruit and remove pips, seeds, and cores as needed.
- You can add water as the liquid for your jars, but you could consider making a simple syrup with sugar and water to your desired sweetness.
- Tip: To stop your fruit from discolouring during the bottling process (especially for apples, pears, or peaches), you can add lemon juice or ascorbic acid. A small amount, like 1/8 teaspoon per No.31 jar, will keep your fruit looking fresh and vibrant!
Step 3: Fill Your Jars
When it’s time to fill your jars, follow these simple steps.
- Place your (pre-soaked) rubber rings carefully in the groove of each jar. (Make sure they’re not twisted).
- Pour your prepared liquid (water or syrup) into each jar, filling it about a quarter to half full. This will help prevent air pockets when packing the fruit.
- Pack the fruit into the jar until the jar is almost full. You can use a packing stick (or wooden spoon), or your hands for wider jars, removing air pockets as you go.
- Top up with liquid, leaving 12 mm of space at the top.
Step 4: Seal Your Jars
To ensure your jars seal properly:
- Wipe the jar rims clean with a damp cloth to remove any residue.
- Place the lid on each jar and secure it with a clip. Make sure both sides of the clip are covering the jar rim and that it’s positioned properly with the middle of the clip crossing through the centre of the jar.
Step 5: Process the Jars
-
- Place your filled jars into the preserver unit.
- For the Professional Stainless Steel Preserver fill with cold water, making sure it covers the jars by at least 3 - 5 cm. Turn on with the thermostat set to 92C and process according to the size of the jars (refer to the processing table below).
- For the Simple Natural Preserver fill with cold water to metal indicator strip inside the unit on the recessed handle. Turn on and put timer on for an hour (refer to the processing table below).
- For the Stove Top Preserving Unit fill with cold water to almost fill the thermometer well. Bring slowly up to 92C which may take 45-60 minutes and process according to sizes of the jars (refer to processing table below).
- Tip: If your set-up allows, position your preserving unit with the tap facing into a sink for easy drainage.
|
Preserving Unit |
Jar Size |
Time (minutes) |
|
Fowlers Professional Preserver |
Sizes 10-20 |
60 mins from when unit is turned on |
|
Fowlers Professional Preserver |
Sizes 27, 28, 31 |
75 mins from when unit is turned on |
|
Fowlers Professional Preserver |
Sizes 36, 65 |
90 mins from when unit is turned on |
|
Fowlers Simple Natural Preserver |
Sizes 10-31 |
60 mins from when unit is turned on |
|
Fowlers Simple Natural Preserver |
Size 36 |
70 mins from when unit is turned on |
|
Fowlers Simple Natural Preserver |
Size 65 |
Not recommended in this unit |
|
Stove Top Preserving Unit |
Sizes 10-31 |
45 mins once water has reached 92C |
|
Stove Top Preserving Unit |
Sizes 36, 65 |
90 mins once water has reached 92C |
Step 6: Cool and Test the Seals
Once the processing is complete:
- Turn off the heat and take jars out of the preserver with jar lifter.
- Let the jars cool on a towel-lined surface for 12-24 hours.
- Tip: If you were able to position your preserver near a sink, simply drain the water and allow jars to cool in the preserver for the recommended 12-24 hours
- When cool, remove the clips and check the seals—ensure the lids stay firmly in place (by trying to lift the lid off).
- Gently wipe the jars to remove any excess residue before storing.
Step 7: Store and Enjoy
Once sealed, label each jar with the contents and date. Store your jars in a cool, dark and dry place for up to a year for the best quality. After opening, refrigerate and consume within a week.
Final Tips:
- Always follow a trusted recipe to ensure the safety of your preserved goods.
- Check the seals before storing your jars. If any don’t seal, refrigerate them and use promptly.
It’s as simple as that! If you have any questions or need a bit of help, feel free to drop a comment below. And if you're ready to stock up on your Fowlers Preserving essentials, you can check out our full range here. Happy preserving!