980 



Fruit Bottling. 



[march, 



is very useful in arranging and gently pressing fruit into 

 position in regular layers. The fruit should be selected of 

 nearly equal size and then arranged in the bottle systemati- 

 cally, the fruit being pressed into place by means of the stick 

 when necessary. The bottle should be filled to the top of 

 the neck, still using a little force in packing if requisite. 



As the fruit is placed in the bottles these may be filled up 

 to within half an inch of the rim with clear water, or syrup 

 made by dissolving half a pound of loaf sugar in one quart of 

 water, when they will be ready for sterilising. In the case 

 of bottles with screw caps, the latter may be placed on loosely 

 and partly screwed down in order that they may be readily 

 screwed down tightly directly the sterilising process is com- 

 pleted. In the case of bottles with caps (either glass or metal) 

 and springs, those requiring rubber rings should have the 

 rings softened in hot water, the cap placed on, and the spring 

 fixed in position. 



Sterilisation. — In the case of a patent steriliser the subse- 

 quent operations will vary with the kind of apparatus; but 

 if the homely fish-kettle is used, it should be deep enough to 

 take the bottles up to the shoulder in water. A board about 

 one-half or three-quarters of an inch thick should be placed 

 at the bottom of the kettle to prevent the bottles coming into 

 direct contact with the kettle, and so causing their breakage, 

 and a little hay should also be placed between the bottles to 

 prevent fracture. In the absence of hay three or four folds 

 of paper may be placed round each bottle. It is important 

 to remember that there is a difference in temperature between 

 the water in the kettle and the liquid in the bottles; if the 

 temperature of the water has been raised rapidly there may 

 be as great a difference as 40 0 or 50 0 F. The temperature 

 both of the water and of the liquid in the bottles should, 

 therefore, be raised slowly rather than rapidly to the desired 

 maximum. 



The caps, rubbers and springs, and screw-tops, having 

 been placed in position, the bottles should be covered in cold 

 water up to the shoulder, and the kettle placed over the fire 

 or gas, and gradually brought to a temperature of from 

 165 0 to 190 0 F. The temperature necessary will vary with 

 the kind and ripeness of the fruit; but a lower temperature 



