Fruit Bottling Easy Old-Fashioned Way

New Zealand Listener, Volume 6, Issue 138, 13 February 1942, Page 22

Fruit Bottling Easy Old-Fashioned Way

HIS is the quickest and easiest way of bottling fruit, and for that reason may be specially appreciated this year. The appearance of the fruit is not always quite as pleasing as when it is done in the bottles, and then sterilised in the oven or water-bath. Firm fruits, such as cherries or peaches or apricots, are all right, but softer fruits, such as raspberries, are generally broken up. The method is simply to boil the fruit in syrup until cooked and sterile, and then to ladle it quickly but carefully into sterilised jars, and seal immediately while still boiling hot. Make the usual syrup in the preserving pan, with 4 to 6 ozs. of sugar to each pint of water. Then put in the prepared fruit and simmer very gently until cooked. If boiled rapidly or stirred carelessly the fruit will be broken, and the appearance spoiled. Imperfect fruit may be used, the bruised or ‘spoilt part being cut away, and the rest sliced evenly. Sliced peaches and apricots are very good done this way. While the fruit is cooking get the jars ready. They must be very hot to receive the boiling fruit and syrup. This can be done by putting them in a pan of cold water and bringing them to boiling point. When you are ready, lift out two at a time, shake the water from them, stand them on a folded damp cloth, and fill to overflowing with the boiling fruit and syrup, sealing them down straight away before starting the next two jars. It may be more convenient for you to heat the jars in the oven. Put them in when both are cold, and gradually heat on Regulo 1% in gas oven, or electric switch on to low, bottom element only. This method must not be used for vegetables,