METHODS OF FRUIT PRESERVING. 



583 



long than tco short a time. A wide bottle naturally requires a longer 

 time than a narrow one,, and during the process the kettle must be kept 

 closed tightly. 



In bottling Strawberries by the vacuum method a sugar solution of 

 about 1 lb. of sugar to 1 pint of water is required. The fruits, having 

 been placed in the bottle and covered with the solution, are placed in the 

 kettle (or steriliser) and gradually heated up to 90° Celsius. They are 

 then removed from the fire and the following day are placed in the glasses, 

 covered with the sugar solution, and heated for fifteen minutes, so as to 

 allow the solution to operate on the fruit. In this manner Strawberries 

 do not lose their colour, and they continue to maintain their shape and to 

 fill the glass bottle. 



Apricots are, on account of their fine, aromatic flavour, the favourite 

 fruit for sterilising or bottling. All varieties are not equally suitable for 

 this form of treatment, but in any case the fruit should be equally ripe 

 all over, have a bright golden flesh, and come away from the stone easily. 

 The smallest fruits are treated whole, and the others halved and skinned. 

 The skinning should be done with a horn knife, as otherwise the beautiful 

 golden colour of the flesh is lost. So as to skin the fruits easily, they 

 should be dipped in boiling water and immediately afterwards again 

 dipped in the coldest water possible. By this means the skin is made to 

 come away from the fruit quite easily. It is advisable to place in with 

 the fruit about six kernels from the stones after they have been peeled, so 

 as to give an extra flavour to the whole. The sugar solution best adapted 

 for apricots is about \ lb. to a pint of water. 



Peaches should have as white a flesh as possible, and come away 

 from their stones easily. The best varieties for the purpose are un- 

 doubtedly the 'Great Mignon ' and both the * White and Red Madeline.' 

 So as to remove the skin, the fruits are placed in boiling water for one to 

 three minutes, according to the ripeness of the fruit, and when the skin 

 has begun to crinkle the sieve or steamer, with the fruit, is dipped into cold 

 water and the skin comes away very easily. 



Figs should not be too ripe, and, after being pricked with a thorn, 

 should be laid in glasses, and after being covered with the same solution 

 as in the case of Apricots and Peaches should be heated to 90° C. for about 

 twenty minutes. 



Pears should always have the stalk left on, but if it be too long it 

 can be shortened. After being peeled the fruit is laid in cold water, to 

 which a few drops of citric acid can be added. This prevents the fruit 

 from becoming brown, which would soon occur if it were left exposed to 

 the air. The fruit is laid in the glasses, and a sugar solution of 1 lb. of 

 sugar to three pints of water having been poured over it, the fruit is 

 heated for about thirty minutes. 



Apples are treated in a similar way to Pears, but many people prefer 

 the sugar solution to be stronger. 



Conclusions. 



We hear a good deal at the present day about sugar bounties and our 

 threatened jam industry, but I would point out that we seldom hear any- 

 thing about the scarcity of home-grown bottled fruit, whilst our grocers' 



