10 Dec, 1918.] Bottling of Fruit for Home Use. 723 



Mulberries and Blackberries. 



Mulberries and blackberries should also be washed quickly and 

 removed from the water, drained, sorted, and packed carefully. Time 

 for processing, 10 to 15 minutes. 



Oranges. 



Oranges, though not commonly preserved, are very tasty in this form 

 if bottled in a heavy syrup made of 12 oz. sugar to each pint of water, 

 and boiled for a few minutes. Having cut the oranges into thick slices, 

 drop them in and simmer for half-an-hour; then allow them to stand 

 till cool, and pack the slices neatly but firmly into the jar, strain the 

 syrup, fill the jars to overflowing, and then place them in the vat as 

 in the case of other fruit, and heat for about 40 minutes before sealing. 

 This particular preserve improves by keeping, and should be stored at 

 least several weeks before using. The syrup will then have become 

 strongly flavoured with the orange and the peel saturated with syrup. 

 If a very mild preserve is required, steep either the whole or the sliced 

 fruit in fresh cold water over night; then drain and, if desired, repeat 

 the process. The navel orange is a favorite, but other sweet sorts may 

 be used. The pips should, of course, be carefully removed. 



Mandarins. 



Mandarins are treated similarly to oranges, excepting that they are 

 usually preserved whole. 



Pineapple. 



Peel and carefully remove the " eyes," cut into convenient shapes, 

 or neat round slices; it is optional whether the core be removed or 

 allowed to remain, but the former method is generally favoured. Usual 

 time for processing is 30 minutes, but longer will not harm. 



Rhubarb. 



Ehubarb for this purpose may be classed and treated as a fruit, and 

 for convenience preserved either in water only or a weak syrup. It 

 may be firmly packed in jars in long evenly graded sticks or cut into 

 short (say, 1 inch) lengths, the latter being an economical method, as 

 there need be no waste. Time for processing, 8 to 10 minutes. 



The Open Pan System. 



This is another successful way in which fruit may be preserved, and 

 is a very simple process. 



The preserving pan or any flat-bottomed enamel-lined or aluminium 

 pan would be suitable, and the cooking may be done on either a gas 

 stove or ring, kerosene stove, kitchen range, or on an open fire. Prepare 

 in the usual way only as much fruit as can be cooked while it still 

 retains its freshness and good colour ; put it in the vessel and pour over 

 it sufiicient syrup to well cover the contents ; then bring gradually to 

 boiling point and gently cook. Care must be taken not to boil too 

 rapidly or the fruit will become broken, and lose in appearance. The 

 time required will depend upon the variety of fruit under treatment, 

 but until cooked through is sufficient. 



