508 



Domestic Fruit Bottling. 



[Sept., 



stalked, and, if possible, stoned; the hulls should be removed 

 from raspberries ; large juicy plums may be cut in half before 

 being placed in the bottle ; peaches and nectarines should be 

 skinned, stoned and halved; apples and pears must be peeled 

 and " quartered." A silver or plated knife only should be used 

 for preparing fruit. 



Pasteurising. — Pack as tightly as possible in the bottles 

 without bruising the fruit. Fill the bottles with cold water to 

 overflowing. Place on the rubber ring, cap, and screw band 

 or clip ; screw up and then release slightly to allow air to 

 escape during pasteurisation. Clips or springs allow the air to 

 escape automatically. Place the bottles in the pan in which 

 they are to be pasteurised, the cold water in the pan being 

 within an inch of the tops of the bottles. Different fruits 

 require different treatments, but for most fruits the following 

 method will be found satisfactory : — 



(a.) With Thermometer. — Bring to the required heat 

 slowly at the rate of approximately 2°F. per minute. 

 A temperature of 155° to 180° is necessary. 

 (See time-table at page 570.) 

 (b.) Without Thermometer. — Bring the water very slowly 

 to simmering, or until the hand cannot be held on 

 the pan lid. When this point is reached, lift up a 

 bottle for examination. If the fruit is still firm in 

 the bottle put it back in the pan, but so soon as it 

 begins to move about when the bottle is twisted, it is 

 ready to come out. 

 Should the water in the pan become too low through boiling, 

 more should be added, but it must be of the same temperature 

 as that in the pan. 



When ready, the bottles should be removed, the covers at 

 once securely fastened down, and the bottles allowed to cool 

 slowly. Hot bottles must not be placed on anything cold, or 

 they may crack. When quite cold, remove the screw or clip 

 and test the seal by lifting the bottle by the cover. This test is 

 possible if the bottle and fittings are perfect. If the lid lifts off 

 the fitting is imperfect. Find the fault and remedy it, then 

 re -pasteurise. 



" Dry" Method of Bottling. — This method, which is more 

 particularly suited for plums and gooseberries, is very simple 

 and gives results somewhat superior as regards flavour to those 

 obtained by the foregoing methods. 



