BOTTLING FRUIT.

Manawatu Herald, Volume XLII, Issue 2076, 10 January 1920, Page 1

BOTTLING FRUIT.

The Williams Bon Chi’etien is a favourite pear for bottling, having white flesh and a fine flavour, and should be treated when ripe. This variety of pear is often stored when in its green unripened state, and allowed to mature; close attention will be necessary in order to select from day to day those which have reached the exact stage of ripeness required for preserving. The Kieffers and other varieties preserve well. Time for processing ripe Williams or other pears of a similar nature is from 15 to 20 minutes, though winter varieties require much longer, and, as a rule, give a deeper colour when cooked.’ Nectarines are generally halved, and the stones removed. The fruit

is sometimes peeled, but this is not necessary. Time for processing about 10 to 15 minutes. Plums are washed and.sorted; stones may be removed or allowed to remain. Time for processing is about 8 minutes at 212 deg. F., or 20 minutes at a temperature of 160 deg. F. Quinces should be peeled and divided into convenient sizes and shapes to suit I the preserving jar. Take the same | precaution regarding .discolouration as with pears, and prepare only a s'many as can be cooked while still retaining their colour and freshness. Process, from 15 to 20 minutes, according to colour of preseiwa desired. A prolonged cooking gives a pink to red result; short cooking gives a clear golden, colour,» Some prefer the latter,, hut others the former; both look well; jars of each colour give variety. ■