10 Dec, 1918.] Bottling of Fruit for Home Use. 721 



on, as a strong stream would probably damage such soft fruits as rasp- 

 berries, loganberries, blackberries, mulberries, currants, &c. No fruit 

 should be left in water for any length of time, but when sufficiently 

 washed it should be drained, placed in jars, and slowly processed for, 

 approximately, eight to ten minutes at boiling temperature. Careful 

 treatment and correct cooking is necessary for berries, as the retention 

 of shape is important. 



Different fruits require different periods of exposure to heat in order 

 to become thoroughly processed. The periods given below for process- 

 ing mean from the time the water in the vat reaches boiling point — not 

 before — and in each instance applies to quart or 2 lb. jars, while the 

 time necessary for processing larger or smaller containers varies some- 

 what. 



Peaches are usually peeled and pitted, the peeling being sometimes 

 done by hand, though some housewives, when treating a large quantity, 

 prefer to put the fruit in a wire basket, or piece of open buttercloth, and 

 immerse for a few seconds (according to degree of ripeness) in a caustic 

 soda bath, which breaks or loosens the outer skin or peel without damag- 

 ing its quality; a 10 or 15 per cent, solution of caustic soda at boiling 

 temperature is used for this purpose. After immersion, the fruit should 

 be throwTi into a vessel of cold water, and the skin carefully rubbed off. 



Freestone peaches may be easily pitted or stoned by making a clean 

 cut around the fruit, using a sharp knife, then gently twdsting the two 

 halves in opposite directions, when they wall easily separate, and the pit 

 or stone can be readily removed. 



Clingstone varieties require the use of a pitting spoon with which to 

 remove the stones. Several kinds of peaches are very suitable, the 

 Crawford and Muir being both liked. 



The time required for processing a quart jar of peaches is from 

 20 to 30 minutes at 212 deg. F., according to variety and stage of 

 maturity. 



Apkicots. 



These are sometimes bottled whole, but some like to have the stone 

 removed and the fruit halved. Where economy of space is desired, 

 halving the larger specimens is advised, but for a showy and attractive 

 pack many prefer the whole fruit, where the perfect shape can be 

 retained. The time required for processing apricots of a medium stage 

 of ripeness packed in 1-quart jars would average 15 to 20 minutes at 

 212 deg. F. The Moorpark, Hemskirk, and similar varieties are good. 



Pears. 



It is well to note that pears should be bottled as quickly as possible 

 after peeling, for if exposed to the air for a lengthy period after peeling 

 they will quickly turn a dirty brownish colour, due to the action of an 

 oxidizing enzyme. If for any reason the fruit is allowed to stand after 

 peeling before processing it is advisable to cover them with water 

 slightly salted, in order to avoid the oxidation and browning that will 

 otherwise occur. (Lemon juice or a little citric acid added to the water 

 will also meet the case.) 



