BOTTLING HINTS

Wairarapa Times-Age, 19 January 1939, Page 10

BOTTLING HINTS

QUESTIONS AND ANSWERS. It is necessary to sterilise jars and lids before bottling? All jars should be thoroughly clean. For open kettle method, the jars, lids and rubbers should be sterilised by boiling in water for five minutes. What causes liquid to boil out of jars during processing of fruits and vegetables?—(a) Too high a temperature or too rapid boiling. In oven bottling, using too high a degree of heat or the regulator not registering properly (occasional testing of regulator or control is suggested), (b) Having jars too full. If using water, fill jar to within half-inch of top; if using syrup, fill to within 11- inches of top of jar. Are the keeping qualities of foods affected when liquid has boiled out during processing? —No. When should one start to figure the time of boiling?—From the minute the water surrounding the jars in the water-bath starts to boil.

When processing in the water-bath should the water completely cover the jars?—Yes. Water should cover jars at least one inch over top. If the water boils down, add enough boiling water to keep at required height.

Should chemicals or preserving powders be used in bottling?—Artificial preservatives should not. be used.

What effect does over-processing have on fruits, vegetables and meats? —Over-processing often causes shrinkage, discolouration and loss in flavour and food value.

What products should be packed loosely and what should be packed firmly? Why?—Such products as peas, lima beans, greens and meats should be packed loosely because heat penetration in these products is difficult. Fruits, berries and tomatoes should be firmly and solidly packed because of shrinkage which takes place during processing and their texture does not retard heat penetration. A solid but not a tight should be made of all other products. In the cold-pack method it is necessary to heat the syrup before it is poured on the fruit? No. Cold syrup may be used.

Should the jars, after being processed by any method, be set on a cold surface? —Hot jars should never be set on a cold surface, but set on a board, or on a surface on which several thicknesses of cloth have been laid.

In bottling, is it right to allow the jars to cool off in the hot-water bath? —No. The product will be over-cooked and certain types of spoilage may develop due to slow cooking. How much water or syrup should be used on food products in even bottling? —Fill the jars to within half-inch of top if using water, or 1-J inches of using syrup.

What effect does bottling have in the flavour of bottled fruits? —The openkettle method causes (with a consequent loss of flavour) the boiling away of some of the food values which are retained in the cold-pack method. May fruit be bottled successfully without sugar?—Yes, by using water in place of syrup. What fruits contain sufficient acid to make it unnecessary to use syrup?— Rhubarb and gooseberries. Care must be exercised in bottling with the coldwater method to use only pure or distilled water and firm freshly-picked fruits.