BOTTLING FRUIT

Wairarapa Times-Age, 3 February 1940, Page 8

BOTTLING FRUIT

SOME IMPORTANT RULES

Here are a few very important rules to observe when bottling fruit or vegetables:

The fruit should be just ripe (better to be under-ripe than over-ripe). Grade fruit, according to size and ripeness.

Strain syrup through a muslin (makes and keeps syrup clear). Use sterilised jars with no chips (this would cause fermentation).

Rubber bands to be quite new (not last season’s). To pack the fruit well in wetted jars and arrange it with wooden spoon or pick. The false bottom in steriliser.

To unscrew the top just a little (about half a turn) before sterilising. If screwed too tight would prevent the escape of steam, and bottles’burst. After sterilisation is completed, remove bottles one by one, place on wooden surface, and screw down tightly. Turn upside clown till next day. If any of the bottles are leaking, they must bo resterilised, and the bands and tops adjusted. Acid fruits, such as pears, apples, plums, etc., must be covered with a weak solution of salt and water immediately after cutting until they are ready to place in bottles, as this prevents the action of enzyme, which causes oxidisation or discolouration.