BOTTLING FRUIT The aim when bottling is to sterilize the contents of the bottle, and having done so to prevent any germs from entering by seal ing it. Bottling is one of the simplest, but most useful methods of preserving fruit and vegetables, for their character and flavour is unaltered, whereas in jam and pickle-making both taste and appearance are changed. Provided attention be paid to a few important points success is assured, and a lavish supply of peas, beans, cherries, currants, etc., is available for winter use at little cost beyond the initial expense of buying a supply of vacuum jars. These are not essential, however, for ordinary jam jars can be used, although special care and precautions must be taken to ob tain an airtight seal. When bottling is done regularly it is advis able to purchase a supply of vacuum jars and a sterilizer.
Vacuum jars or bottles consist of (a) a glass container with wide neck. It should be without flaws and it is important that the rim should not be chipped; (b) a metal or glass lid; (c) a rubber band, which acts as a washer between the bottle and lid; (d) a metal screw band or clip. When bottling is carried out on a large scale special sterilizers are employed, but in the home a large zinc bath, fish kettle, bath or even a large clothes boiler or copper, can be used. As bottles are liable to crack if they are placed in immediate contact with the heated bottom of the pan some good non-conductor of heat must come between them. A simple slatted wood board to fit the copper, bath or fish kettle makes an excellent false bottom.
Selecting and Preparing the Fruit.—(I) Select sound fruit which is very slightly under-ripe, with the exception of pears, which are better bottled when fully ripe. (2) Wash to remove dust, grade according to degree of ripeness and pack neatly and firmly, using a smooth piece of wood or bone spatula. The bottle should be shaken from time to time to ensure a tight pack. Loose packing is responsible for the fruit rising when sterilized, leaving a space of one to two inches at the bottom of the jar. (3) Fill each
jar with cold water and pour away. This is to rinse the fruit as it is handled during the packing process. (4) Fill the jars with syrup or water, taking care that the fruit is completely covered. The flavour is improved when syrup is used, but if sugar is scarce or unavailable water can be used. (5) Put the rubber rings, lids and screw bands or clips in position. When screw bands are used, they should be screwed down tightly and then unscrewed for rather less than a half turn to allow the steam and air to escape. (6) Stand the bottles in the sterilizer or bath, which should con tain sufficient cold water to cover the bottles completely, and apply gentle heat until the correct temperature is reached. This varies according to the variety of fruit from 125° F for small soft fruit, such as raspberries and blackberries, to 185° F for fruit salad, plums, cherries and pears. The process must not be hurried and approximately I hours should be taken in bringing the water to the correct temperature. (7) Allow the bottles to re main at this temperature for from I o to 3o minutes. Most soft fruit requires about 15 minutes and pears and apples about 3o minutes. (8) When sterilizing is completed remove the bottles from the boiler, stand on a wooden table or some other good non conductor, tighten the screw bands and leave until cold. (9) Next day examine the bottles to see if they are airtight. To do this, remove the screw bands and clips, hold the bottles by the lid and raise them. If the lid is firm and secure the seal is perfect. Should the lid show the slightest signs of movement or come off the seal is imperfect, and the bottle should be To Make the Syrup.—Dissolve four to six pounds of sugar in a gallon of water—according to the sweetness of the fruit being bottled—bring to the boil and when cool fill the bottles.