BOTTLING FRUIT.

Otago Witness, Issue 2811, 29 January 1908, Page 8

BOTTLING FRUIT.

The ancient method of securing bottled fruit by finishing off the jars with melted fat, and pasting- up with two layers of ordinary note-paper when that set, was simple and economical, and secured the one really indiapensible feature of the workviz., an hermetically-sealed jar, free from air and microbes to set up fermentation. Bufe the idea of mixing melted fat with any preserve is repulsive, and housewives despairing of excluding the air by any other method, have fallen back on the expensive screw-top bottle. These save a lot •of trouble, and can be used over and over again if carefully handled, but break very; easily if suddenly heated or chilled. It is hardly' fair to charge their cost to one season. According to the instructions issued

by the "British Board of Agriculture, "wnen the bottles have been emptied of the contents the bottles, rubber rings, and tops should be "thoroughly cleaned in boiling tpater, then dried and put away. Damaged _ rubbers, should not be used again. The Ibofctles should 1 be again thoroughly scalded fcefore^ use. Jt is not advisable to u6e preservatives any kind. Their use is very Objectionable, and' 'often dangerous, especially to children, and is not justified under any circumstances. The .addition of artificial colouring materials is not recommended. If the fruit is picted in dry "weather and immediately preserved, colouring- materials are quite unnecessary. It is highly important 'that the strictest cleanliness T>e observed throughout. The receptacle into which the fruit is first picked, the hand of the picker and preserver, the bottles, caps, and rings, and Jhe preserving nan must' be scrupulously clean, and free from taint. Attention to this point will do much' to prevent failure, and will en fcance- the value of the finished product. Hard water is preferable to soft "water for *ll bottling purposes ; it is, however, bettex ifi doU excessively hard -water before use. As x th«S fruit may be used foi taTts, "puddings, or for -dessert purposes, it is suggested that all fruit 'be bottled in a syrup; >ut it is not essential that syrup, should be used ; water may be used instead. Enough syrup for .the, <ky's .requirements should be prepared each day before cqni- *- ttrencing bottiing. This is made by adding fromr2!b to *ib of .«ane sugar ty ,the gallon of - water, according 'to individual taste, and boiling for 20 minutes in the preserving' pan,' ibe scum "being removed as_ it rises ±0 lie surface. Any syrup Temaining r et tbe^end j>f tne ,d»y's 'bottling.i.ehould be put in bbtfles sterilised? it will then keep till the next lot ol fruit tks dealt with. If -not quite clew, it jnust be reboiled and skimmed again." Tha following utensils -are required:— (l) A copper or enamelled iron preserving pan; (2) a suitable saucepan or pot about lOin or 12in deep, in which the. bottles of fruit may be boiled in water on *~ range or open fire; (3) a false bottom of wire or .perforated zinc cut to fit ihe saucepan or jpotr-xmed {this must be kept in the saucepan or pot when these utensils axe in' "use, BO that "She bottles shall not be in contact with the bottom of the saucepan or potl; (4) a large wooden spoon or ladle; (5) a - glazed ;waTe < or, preferably, an enamelled iron quart jug with a wide lip; <6) a large enamelled or tinned iron^ milk pan, Oane sugar, a supply of bottles, and a -weighing machine complete the equipment. A lady friend who, has had considerable practical " experience, 'and whose judgment can be relied upon, states that if the preceding and following directions are faithfully complied with the bottled fruit will keep satisfactorily for years. The quantity of sugar required for sweet bruits is 3lb to the gallon o£ water, and for sour fruit Jib to the gallon. The fresh fruit is packed dry in dry sterflised bottles. Perfectly cold syrup - which has been made some hours, previously is poured over the fruit till the - 'botiles are quite full j the screw top with rubber rings are screwed fairly tight, and the bottles placed on the false bottom of 4hV -pot used on the fire, -which has isre- . viously-heen -charged with water at 130deg of temperature. This is gradually increased - 160deg- 'The lime required for ooolcing. tne" fruit is -counted- from s the -moment the »water reaches. 160deg.j Most fruit requires jfrom 17 to 250 minutes on the fire after that time. During those 20 minutes the temperature is allowed to rise to WOdeg, when the 'firfi " is sharpened up for "one "final minute. „ The bottles are then removed to a table, adjacent to the fire and screwed * "perfeofclv airtight, and remain on this table closely -covered with a thick sheet, to retain the heat as long -as possible tfll perfectly cold. This finishes off the cooking process. On no Account should the temperature be allowed to rise higher than 190deg till the last minute, or the fruit will be overcooked and will not keep, so well. But all fruit is not picked at the "mature stage, and experience must determine the length of time -required to boil it; as alreadystated, I?" to 20 minutes is generally ample.