1920.] 



Domestic Fruit Bottling. 



571 



saccharine in water should not be brought into contact with 

 metal. For this reason it should be dissolved in a glass or cup 

 and a wooden spoon used for stirring. On no account should 

 it be used when bottles or jars having metal screw top fittings 

 are employed. Saccharine should be added under the same 

 condition as sugar (syrup) when bottling. The density of the 

 solution will depend upon individual taste. 



Causes of Failure. 



(1.) Over-ripe fruit. 

 (2.) Imperfect sealing. 



(3.) Water too hot causing mushy contents. The tempera- 

 tures must be strictly observed. 



(4.) Cooking too long. The times given must not be 

 exceeded. 



Points to Watch. 



(1.) Bottles must be scrupulously clean. 



(2.) Make sure that the false bottom is in the pan before 



putting in the bottles, otherwise they will crack. 



Do not allow the bottles to touch the sides or this 



also will crack them. 

 :'3.) Bottles should be screwed down tightly one at a time 



as they are taken out of the pan. Hot bottles must 



never be handled with a cold or damp cloth as this 



will crack them. 

 (This article will also be issued by the Ministry as 

 Leaflet No. 250.^ 



