Preserving And Bottling Fruit

Advice on Preserving And Bottling Fruit

Preserving and bottling fruit is almost a lost art

By bottling fresh fruit when it is cheap and plentiful, fruit pies, flans and salads can be enjoyed all the year round.

The principle of preserving fruit by bottling depends first upon the destruction by heat of all the moulds and bacteria in the air, fruit and water, then upon the exclusion of air during sterilisation and the complete vacuum sealing of the bottles.

Acid fruits bottle more satisfactorily because the natural acid helps the preservation. A solution of lemon juice, salt and water is used for the same reason when vegetables are bottled. Bottled vegetables must be sterilised in a pressure cooker to ensure safe results.

Equipment for sterilising

Steriliser. All sterilisers should have a false bottom so that the jars do not come into contact with the direct heat, and a slot in the side or lid for the thermometer. A metal bread or flour bin, with a doubled piece of wire netting on the bottom, or a fish kettle, may be used if a proper steriliser is not available.

The steriliser must be deep if fair-sized jars are used, because it is essential that the water comes up to the necks.

Thermometer. A special preserving thermometer must be used.

Jars. There are two main types of jars used for bottling, and they are made in different sizes. One type, the Kilner jar, has a metal lid with a rubber ring inside, and a screw-band; the other type has a glass lid and rubber ring and is fastened with a metal clip.

The advantage of the second type is that the necks of the jars vary in size (a small jar can have a wide neck), which makes for ease and speed when packing the jars. In general, keep the smaller jars for soft fruits, such as raspberries or strawberries, and use the bigger ones for plums, apples, etc.

General rules for sterilising and bottling

1. Choose barely-ripe fruit that are perfectly sound, firm and unblemished. Grade into sizes so that all the fruit in one bottle will be approximately the same size. Use a stainless steel knife with a serrated edge for cutting fruit.

2. Pack the fruit firmly into thoroughly clean jars that have been rinsed in cold water and left wet inside. Fill jar to within 1/2 inch of the top, using a long-handle, small-bowled packing spoon or the handle of a wooden spoon. Avoid crushing the fruit in any way.

3. Fill with water or syrup, cold or boiling according to the method followed. Both colour and flavour are improved if syrup is used. Prepare the syrup by dissolving sugar in water over a gentle heat and then bringing to the boil. Boil for 2-3 minutes and then strain through muslin. The syrup may vary in strength according to the acidity of the fruit, from 1 1/2-2lb sugar to 1 quart water. Too heavy a syrup may make some fruit rise in the bottles; it will also toughen the skin of gooseberries.

4. Make sure that all the air bubbles disappear before you put on the lids. This can be helped by gently tapping the jar on the table or patting the top of the liquid with a spoon.

5. Soak rubber rings in cold water before use and renew every year. Discard any jar with a chip on the rim or a lid that is cracked or chipped as it will never seal properly.

6. After sterilising, remove jars using bottle tongs with rubber covered grips; do not remove clips or screw bands for at least 48hours, then test for sealing before actually storing. The lids should be firm on the bottles. Smear screw bands lightly with a little salad oil and replace; do not screw down too tightly.

7. Store the bottles in a cool dry cupboard, away from the light to preserve the colour of the fruit.

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