June 1907.] 



367 



Edible Products, 



FRUIT PRESERVING. 



The preserving of fruit is, perhaps, one of the most simple operations in 

 domestic economy. Yet few people care to undertake it without some little instruc- 

 tion, and it is with a view to providing this that these brief instructions are written. 



Bottles.— All fruits may be preserved in bottles or tins. The selection of 

 bottles is a matter of importance, as there are many faulty kinds on the market. 

 Their defects sometimes render the whole operation abortive. For example, when 

 they are made of badly-tempered glass, the bottoms drop out when heat is applied, 

 generally when the lid is being put on ; and again, in others, owing to badly-fitting 

 lids, the exclusion of the air is impossible. Glass, when heated as in fruit bottling, 

 warps in cooling ; the pressure on the rubbers when the lids do not fit is therefore 

 uneven, and the air is admitted. As the contents of the bottle cool, a vacuum should 

 be created; without this the preservation is imperfect, and may cause mould 

 or fermentation. 



Rubbers.— These also are at times faulty. As a rule, cheap, inferior rubber, 

 or composition, is employed, an 1 when the necessary pressure is applied, as it should 

 be, whilst the fruit is hot, all elasticity is taken out of the rubber, and it fails to act 

 as intended. In all cases the best quality of rubber should be employed, 



Fruits. — Apricots and peaches are best prepared by removing the pith or 

 stone, the fruit being cut with a sharp knife to avoid tearing. If desired, the fruit 

 may be preserved whole, by cutting half-through and removing the stone. The cut 

 will then close up, and the fruit present a whole appearance ; but much more fruit 

 may be placed in the bottles, or tins, when cut in halves than when whole, and for 

 all purposes, except appearance, this method is more convenient and profitable. 

 Plums require no other preparation than cleaning by rinsing in cold water. Apples 

 pears, and quinces should be pared, cored, and cut in sizes to enter the bottle. When 

 peeled or cut, they should immediately be dropped into a brine (about 1 lb. of salt to 

 1 gallon of water), and allowed to remain until all are ready for bottling. This pre- 

 vents oxidation or discolouration. The fruit may be afterwards rinsed. 



Methods of Preserving. 



Bottling before Sterilizing.— There are two methods of sterilizing. The first 

 is to fill the bottles Avith raw fruit. Pack the fruit well, then fill up the bottles with 

 cold syrup or water, and sterilize by placing in a bath of water or steam. If 

 water is employed, place the bottles in a boiler, fill it with water to the neck 

 of the bottles, and bring to a boil. Continue to boil until the fruit is suffi- 

 ciently cooked for table use, when the lids, corks, or stoppers should be fastened 

 down whilst the bottles are standing iu the boiling water or steam. If the 

 fruit has shrunk in boiling, one bottle may be taken out and the others filled up 

 from it whilst boiling ; if this is not done, boiling water or syrup should be poured 

 in until bottles overflow, by which means any scum or air bubbles which may have 

 risen to the top are floated off. If the bottles are lifted out whilst hot, care must be 

 taken to stand them on a wet hot cloth, and, by covering up until cold, prevent cold 

 draughts striking them. Most people allow the bottle to cool down in the bath, 

 which is the safest plan. 



The second method is the steam bath, which consists of placing the bottles, 

 when full, in a boiler or copper, standing them on a board which may be termed a 

 " false bottom." This board should be kept an inch or two from the bottom of the 

 vessel, which contains water to create steam for cooking the fruit. The bottles 

 should not stand in the water, but above it, on the false bottom. The lid of the 

 vessel should be put on. In cases where the ordinary washing copper, or any open 

 vessel, is employed, a coarse close cloth, such as a corn-sack, may be thrown over it ( 



