Preparation And Sterilisation Of Fruit
from Italian Traditional Food

Preparation and sterilisation of fruit tips

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Continuing the short article on preserving and bottling fruit....

Here are some useful tips on the preparation and sterilisation of fruit. The whole process of making jam from picking the fruit, preparation and sterilisation of fruit and sterilising jars should not be rushed. Treat it all as a labour of love, especially the preparation and sterilisation of fruit!

Apricots

Apricots are usually left whole but large ones may be halved. They may be packed quite closely. Crack some of the apricot stones and add the blanched kernels to the jars. Sterilise at 165F and maintain the temperature for 10 minutes.

Blackberries

Blackberries should be large, juicy and quite ripe. Pick over carefully. If they appear to contain maggots, soak for 30 minutes in salt water to draw the grubs out. Sterilise at 165F and maintain the temperature for 10 minutes.

Cherries

Choose from the Morello or red acid varieties, not black or whiteheart ones. Remove stalks and wash in cold water. Add 1/4 oz citric acid to every gallon of syrup or water. Sterilise at 190F and maintain the temperature for 10 minutes.

Currants

Remove them from stems and wash. Sterilise at 180F and maintain temperature for 15 minutes.

Gooseberries

Gooseberries should be topped and tailed and washed in cold water. Prick each berry several times with a needle to keep the skin from toughening. Flavour the syrup with 1-2 heads of elderflower tied in muslin. Sterilise at 165F and maintain the temperature for 10 minutes.

Raspberries

Raspberries may be picked straight into the bottles, if they are clean and dry, to avoid unnecessary crushing. Sterilise at 165F and maintain the temperature for 10 minutes.

Strawberries

Strawberries may be picked straight into the bottles, if they are clean and dry, to avoid unnecessary crushing. Sterilise at 165F and maintain the temperature for 10 minutes.

Gooseberry pickle

1 quart unripe gooseberries
1/2 lb demerara sugar
salt
1 quart white wine vinegar
1/2 lb mustard seed
6 oz garlic
3/4 lb stoned raisins
1/2 oz cayenne pepper

Method

Place the gooseberries in a pan with the sugar and salt and 1 pint of the vinegar. Stir over gentle heat until the sugar dissolves, then bring to the boil and cook until gooseberries are tender. Bruise the mustard seeds, chop and crush the garlic and mix both with the raisins and cayenne pepper. Put in a bowl and pour the boiling gooseberries over this, adding the remaining pint of cold vinegar. Pour into Kilner jars, screw down and store for at least six months before using.

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