10 Dec, 1918.] Bottling of Fruit for Home Use. 



719 



each piirpose. It is advig- 

 able always to grade the 

 fruit carefully, using each 

 for the purpose for which 

 it is best suited, some grades 

 being better adapted to one 

 form of preservation than 

 another; for instance, 

 bottling and canning, pulp- 

 ing, drying, jams, jellies, 

 and pickling of both fruit 

 and vegetables all come 

 under the heading of " pre- 

 serves," though, of course, 

 the selection or grading 

 and treatment in each ease 

 is vastly different, and, if 

 unnecessary waste is to be 

 avoided, each portion must 

 be used to the best advan- 

 tage. 



The product to be bottled 

 or canned should be of that 

 quality which could be 

 classed as first grade. It 

 should be of good colour, 

 with a firmness of flesh, 

 free from blemishes, have 

 a good pronounced flavour. 

 It should not be overripe,, 

 as it requires to be suffi- 

 ciently firm to stand the- 

 application of heat to- 

 which it is subjected, and! 

 still retain the natural 

 shape. ■ 



Generally speaking, a 

 mid-season fruit is prefer- 

 able to tlie early, the for- 

 mer being firmer, and 

 usually of a better flavour. 



In order to make the 

 package attractive in ap- 

 pearance, the fruit should 

 be regularly and neatly 

 packed in the container, 

 and be of uniform size, so 

 that the cooking will be 

 evenly done throughout the 

 jar, otherwise the smaller 

 or riper fruits will be over- 

 cooked. 



