I bottle apples, and other fruit including tomatoes, and I bottle soup.
allrecipes.co.uk/how-to/189/bottling-basics.aspx
The Kilner site is useful: www.kilnerjar.co.uk/how-to-guides
I used to have an old 'Ministry of Agriculture, Fisheries & Food' booklet that listed bottling times, but I lost it, and they don't do it any more.
I have to say that bottling is much easier if you use the oven - and easiest of all if you use a steam oven. I know that few folk have them, but they are wonderful! My steam oven is a Miele and their booklet lists bottling times. I can do a few jars as I prepare a meal, and sterilise in the steam oven alongside the veg, rice, fish or whatever is cooking.
I cook up pears as if for poaching, and bottle them in the wine / spices that I would use - instant pudding!
I roast the tomatoes from my raised bed, partly for flavour and to ensure they are sterile, and I then bottle them in oil, usually with a few basil leaves. This may sound extravagant, but the oil is a lovely basis for cooking soups & stews through the winter.