1920.] Domestic Fruit Bottling. 567 



though those supplied with a metal spring are quite 

 satisfactory. Before use, the bottles — particularly 

 new ones — should always be tested for flaws as the 

 seating for the rubber bands is apt to be imper- 

 fect; sometimes a small ridge is left at this point 

 in the making, and must be removed with a file 

 in order that the cap will fit quite evenly with no 

 sign of rocking. 



{b.) Steriliser. — When small quantities of fruit are to be 

 bottled, a large saucepan, boiling pan, fish kettle, 

 or similar vessel for heating water will suffice, pro- 

 vided it is deep enough. For fairly large quantities, 

 a pan holding one or two dozen bottles is necessary. 

 A sterilising outfit (several makes of which are on 

 the market) may be usefully employed. 



In using any ordinary pan as a steriliser it is 

 essential that a false bottom be fitted, as the bottles 

 must not touch the bottom of the steriliser or 

 boiling pan. A wire frame or strips of wood nailed 

 together trellis fashion will answer the purpose. 



(c.) Thermometer. — For successful work a thermometer is 

 necessary. One of a floating dairy " type which 

 registers not less than 212°F. is very convenient, or 

 the rather heavier stem variety answers quite well. 

 A rubber washer will hold it in position. 



Note : — It is essential that great care be exercised in the 

 choice and renewal of rubber rings, as faulty ones are often 

 the cause of failure. When rings are kept from one year to 

 another they are apt to " perish." Unperished rings, when 

 stretched, will return to their original size, and when pinched, 

 will not crease. It is cheaper to cast a doubtful ring than lose 

 a jar of fruit. 



Selecting and Preparing the Fruit. — Slightly under ripe fruit 

 gives the best results in bottling. If all the fruit is not of this 

 class, the ripe and unripe fruit should be separated and treated 

 independently. Grade carefully so that each bottle contains even 

 sized specimens. Wash well in cold water, with the exception 

 of fruit like raspberries and loganberries ; these would lose flavour 

 if so treated. Preparation before bottling varies somewhat 

 according to the fruit, e.g., gooseberries should be topped and 

 tailed: currants lightly shredded from their stalks; rhubarb 

 skinned and cut into pieces of a uniform size; cherries must be 



e 2 



