BOTTLING FRUIT.

New Zealand Herald, Volume LXIV, Issue 19542, 22 January 1927, Page 6 (Supplement)

BOTTLING FRUIT.

Soft fruits, such as strawberries, raspberries, currants, and so on, should he bottled in syrup. To make the syrup, allow £lb of loaf sugar to every quart of water. Pat- the water and sugar into a pan, stir until the latter has incited, then bring to the boil and boil tor half an hour. Remove ail scum as it rises and let the syrup become cold before using it. The fruit- should be gathered in dry weather and must be perfectly sound and slightly under-ripe. Remove the stalks and wash strawberries in a colander. Raspberries, currants and very soft berries should be put into the bottles and two or three lots of water poured on to them and drained out again. Pack the fruit tightly into the bottles, fill them up to the top with the cold syrup, put on the rubber rings and caps. Screw-top bottles must be screwed down lightly, but the bottles with clips may be clipped down as the clips yield sufficiently to allow the air to escape. Place the bottles on a strainer in a large fish kettle or pan, pour in cold water to the necks of the bottles and bring slowly to the boil, 212 deg. Fahr. Keep at this temperature for five minutes, then take each bottle oat separately and : screw it down tightly before reincring the ; next. Leave the bottles for two or three days, then if the fruit has shrank much fill one bottle tip from another, readjust the rings- and caps and Screw each bottle down tightly, sad .•when cold store jn a cool, dry giac&>