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    Bottling Fruit and Vegetables
    Bottling Fruit and Vegetables
    Bottling Fruit and Vegetables
    Ebook67 pages56 minutes

    Bottling Fruit and Vegetables

    By Read Books Ltd.

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    About this ebook

    This vintage book contains a simple, concise guide to bottling fruit and vegetables, including simple step-by-step instructions and a selection of recipes and articles on the subject. This detailed guide will be of considerable utility to those with a practical interest in preserving home-grown produce. It will make for a worthy addition to any collection of fruit growing literature. Although old, the information contained within its pages will be useful to the modern reader, making it both a handy resource and an appealing text for collectors. The chapters of this volume include: 'Bottling Soft Fruits', 'Bottling Stone Fruits', 'Bottling Various Fruits and Vegetables', 'Fruit Bottling', 'Home Bottled Fruits and How to do Them', and 'Bottling or Canning'. We are republishing this vintage text now in an affordable, modern edition - complete with a specially commissioned introduction on food preservation.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateApr 4, 2013
    ISBN9781447491491
    Bottling Fruit and Vegetables

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      Book preview

      Bottling Fruit and Vegetables - Read Books Ltd.

      BOTTLING SOFT FRUIT

      THE best soft fruits for bottling are gooseberries, cherries, currants, raspberries, apricots, plums, damsons, blackberries, tomatoes, apples, and pears. Strawberries can also be successfully bottled, but they require more care and trouble than other fruits, because they are so much softer.

      Gooseberries.—Gooseberries are the easiest of all fruits to bottle, and as a rule give the most satisfactory results. The following directions should be carefully followed. Have the bottles ready, making quite sure that they are perfectly clean and quite dry. The gooseberries should be picked when green and hard, and before they get too large. For bottling they ought always to be picked in the same condition as that in which they are used for green gooseberry tart. Before putting the fruit into the bottles it should be topped and tailed, and to insure a good appearance when finished it is always best to grade the fruit, and only put berries in which are the same size, rejecting any that are too large or not sound, or are disfigured in any way. These can always be used up in the preserving pan. Pack the fruit closely into the jars without bruising, to within an inch of the top, and fill up with cold water or syrup to the very top of the bottle. Do not put on the cap at once, as the water often sinks when it has worked its way down amongst the fruit. If this happens the bottles should be filled up again, as the fruit ought always to be well covered.

      Capping the Bottles.—The bottles are now ready for capping, and much of the success depends upon the care taken in capping. The indiarubber rings are next put on. Have ready a basin of hot water, and before laying the ring on the mouth of the bottle dip it into the hot water, for a second or two. This makes the rubber more flexible and more likely to lie quite flat, which is an important point. When the ring is in its place put on the metal cap. Care must be taken to place it on the bottle perfectly straight. The spring clip is then put on, and the bottle is ready to go into the steriliser. Imperfect capping is often due to the ring, or the cap being carelessly put on. This allows the air to get in, and prevents the bottle becoming hermetically sealed, as it should be.

      Sterilising the Fruit.—The bottles are now placed in the steriliser. They should stand just clear of each other. A sufficient quantity of cold water is put in to cover the bottle three parts of the way up. The lid is then put on, and the thermometer screwed into its socket. The temperature generally registered at this stage is about 60°. It is very gradually allowed to rise till it reaches 155°. An increase of two degrees a minute is rapid enough. If the temperature is allowed to go up with a rush the skin of the fruit in the bottles will be cracked. It nearly always takes an hour, if not more, before the required temperature is reached. The bottles should be kept at 155° for 45 minutes. If gas or oil is used for the heating this is easily done by regulating the flame. In the jacketed sterilisers (Mercia) the hot air cushion keeps the temperature very even. At the end of 45 minutes the bottles are taken out and put to cool. If a screw-topped bottle is used, such as the De Lucca or Atlas Fruit Jar, the loose rim is now tightly screwed down. Where the spring clip is used it is left on till the bottles are quite cold. When this stage has been reached (probably the next day) each bottle should be examined to see if the cap is perfectly tight, if so it has become hermetically sealed, and will only move by pressure from without, such as the insertion of a knife between cap and rubber ring to raise it. This will be a proof of the fruit keeping. If any are found imperfectly capped they should be re-sterilised; but a careful examination should be made of the cap, to see if it fits properly or not, as a certain percentage of those sent out are sure to be faulty.

      Cherries.—The Kentish cherry is excellent for preserving in this way. Pick the cherries off their stalks, and pack in the bottles. The fruit should be firm but nearly ripe. When packing shake the bottle gently up and down, so that the fruit may fit in closely. If the fruit is pricked at one end with a needle it prevents bursting. Fill up the bottles with syrup or

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