If you bottle syrup or vinegar, I have a question for you.

[FrenchHen]

I just made boysenberry syrup. I want to bottle it for presents this Christmas. How can I pasteurize them to make them shelf stable?
Screwing the lids on seems a bit dangerous for a boiling water bath.

 

[Sitka]

I don't know the answer, but if no one on here answers, you might see if your local library has the book The Encyclopedia of Country Living by Carla Emery. It is an excellent book and I would not be surprised if it answered your question in its long canning section.