720 Journal of Agriculture, Victoria, [10 Dec, 1918. 



Sterilizing (Steaming Method). 



After preparing the fruit it should be packed firmly into jars, using 

 for the purpose (when required) a flat blunt packing stick made of soft 

 white wood, taking care not to penetrate the skin of the fruit; often 

 slight pressure is used to advantage; a good, firm pack avoids excessive 

 empty space, due to shrinkage after cooking. Just a small quantity 

 of cold syrup (about a tablespoonful) should then be poured into the jar 

 with the raw fruit, except in the special cases mentioned later, when the 

 jar must be filled to the brim with syrup. 



The lids should not be fastened down, but simply placed loosely on 

 each jar, and the sealing levers must not be tightened until after process- 

 ing. Sterilize for the desired length of time, according to the variety of 

 fruit, stage of ripeness, size of package, &c. Gently fill each jar to 

 overflowing with boiling syrup, which should be ready in a kettle, or 

 some other convenient vessel, then adjust the rubber rings on the jars, 

 and immediately fasten or screw down the lids, as the case requires. 



Another Work Table. 



Lift these finished jars carefully out of the vat, and allow them to 

 cool slowly on a damp folded towel, which is a protection to the bottle. 

 As previously stated, working in a draught must be avoided, or breakages 

 with the glass containers may occur. 



It is very necessary that the jars, rubbers, lids, or caps should be in 

 a good sound condition, so that no air can gain admittance. As the 

 temperature of the contents of the jars gradually reduces, there should 

 be strong suction, caused by the contraction and cooling of the contents, 

 and if any leakages of air are observed (these will be indicated by air 

 bubbles entering the jar around the lid or rubber band), the sealing 

 levers must be released and the defect remedied before finally sealing. 



'Store in a semi-dark pantry, so as to protect the bright colour of 

 fruits, as they may fade if constantly exposed to bright light. 



Preparation. 



After grading, wash all fruit thoroughly; where convenient, a spray 

 of water is desirable, as sand and gi'it are more easily removed in 

 running than in still water ; this can be managed by attaching to the tap 

 a small piece of hose or tubing, with a sprinkler on the end, which can 

 be gently moved about over the fruit, the tap being only partly turned 



