BOTTLING FRUIT 



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are taken out, sealed with melted mutton fat, and covered as 

 already directed. 



Bottling Large Quantities of Fruit. Those who wish 

 to bottle large quantities of fruit would do well to obtain a 

 proper sterilising pan 

 and special bottles. 

 The latter have 

 grooved necks in which 

 rubber rings fit, and 

 metal caps which are 

 kept tightly in position 

 by means of springs. 

 The method of work- 

 ing is quite simple. 

 In addition to the 

 sterilising pan and bot- 

 tles, a kettle, a piece 

 of tubing, and a small 

 oil stove are required. 

 The bottles, having 

 been filled with fruit, 

 and sufficient water or 

 syrup poured in to 

 cover the latter, are 

 placed in the pan, tne 

 rubber rings being 

 fixed in position, and 

 the metal caps put on 

 loosely. Care should 

 be taken that the bot- 

 tles do not touch each 

 other or the side of the 

 pan ; some people 

 place hay among them 

 with the object of en- 

 suring that they are 

 separated. The kettle 

 is filled two-thirds full of water, placed on the oil stove, and 

 brought to boiling point by the time the fruits are ready for 

 sterilisation. A piece of rubber tubing is previously fixed to 

 the spout of the kettle and inserted in a hole made for the 



Bottle filled with fruit and lid fastened 

 with spring clip 



