i2 4 FRUIT GROWING FOR AMATEURS 



purpose in the side of the sterilising pan : this is for the pur- 

 pose of conducting steam to the pan and so bringing about 

 sterilisation. 



Sterilising Apparatus. One who has bottled large quanti- 

 ties of fruit by means of a steriliser such as this, thus describes the 

 subsequent procedure : Heating proceeds somewhat slowly, about 

 1 a minute is the usual rate so it takes about ninety minutes 

 to reach a temperature of 155, as shown by a thermometer, 

 which will fit into an opening in the steriliser. When this tem- 

 perature is reached the lamp flame is lowered, the tubing dis- 

 connected, the lid of the steriliser is removed, and the cap of each 

 bottle is fixed by means of the spring clip. This should be done 

 without removing the bottles from their position, by bending 

 back the spring in both hands, and fitting it over the top of the 

 lid, being careful that both sides catch under the ridge of the 

 neck of the bottle, not under the rim of the lid itself, and that it 

 oresses on the centre of the lid. Close the steriliser again, 

 connect the tubing, and start the water boiling. In about ten 

 minutes 155 will be reached again, and in eighty minutes from 

 this the operation will be completed ; during this time the tem- 

 perature should be allowed to reach 160, but must be prevented 

 from rising higher by regulating the flame of the stove. .Re- 

 move the bottles at once to a cool window sill or similar position, 

 and on the following day the clips may be removed, when it 

 mil be found that, owing to the cooling and contraction of the 

 contents, and the consequent reduction of the interior pressure, 

 the lid is kept firmly fixed in position. Care ought always to 

 be taken to press the fruits down firmly so that the bottles are 

 properly filled, for they shrink somewhat. It is a good plan to 

 dump the bottles gently on the table several times while filling 

 them with fruits so that the latter may be made to settle down 

 well. 



Fruits Suitable for Bottling. Of small fruits the most 

 satisfactory for bottling are Gooseberry, Raspberry and Cherry. 

 Strawberries are not generally satisfactory. Pears, Plums and 

 Peaches are well suited to bottling. Pears should be peeled, 

 halved and cored ; Peaches also ought to be halved and the 

 stones removed. 



The accompanying illustrations will help to make clear the 

 method of bottling fruit by means of the special steriliser. 



The following recipes for bottling .fruit with little or no sugar, 



