Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-07-14
BOTTLING FRUIT
FOR WINTER USE

Bottled fruit is more and more
used each year, and is invaluable dur
ing the winter months, when fresh
fruit Is unprocurable. When bottled at
home it is by no means expensive. or,
at any rate, need not be to the lucky
possessors Of gardens, or to those who
watch the green grocers' price lists and
purchase the various fruits when rea-
sonable in cost
Saturday is an awkward day on
which to do extra cooking. but still
it is often possible to purchase fruits
far cheaper on that day than on any
other
Fruit bottling is a simple and very
fascinating branch of cooking, and II
the hints given herewith are read care
fully the amateur cannot go wrong.
Perhaps the first trial will not be as
perfect in appearance as the specimens
purchased, but they will taste just as
good.
To those who intend to bottle fruit
every year 1t Is well worth pure hasing
complete bottling apparatus. which
consists Of large outer vessel or boil
er, stand on which to place the jars.
with metal springs to keep them in
position, dozen Jars and a thermom-
eter. the whole costing about 81. At
any rate, procure thermometer and
glass jars with screw tops
The best jars are those which have a
rubber ring. glass top and metal
screw top. The glass top Is put on
first, SO that the fruit does not come
In contact with any metal The rub
Der ring forms washer and, with the
screw top. makes the bottles absolute
Only good sound fruit and vegetables
should be bottled. If fruit is overripe
1t is useless. Be careful not to touch
the fruit when preparing 1T with
steel knife. a specially important in
junction in the case of apples and
pears Use only silver or plated knives,
Otherwise the color will be spoiled.
wash the fruit carefully, stalk it,
and. II liked, remove the stones from
stone fruit Put the fruit carefully
one size as possible. Then fill the
Jars up either with strip or plain
water. famous cook says that strup
is far the better choice. the flavor Of
the 1ruit being greatly superior to
that Of fruit which has had the sugar
added afterward.
After filling the jars put on the screw
tops: Place the jars on the stand in the
bottlfng apparatus. fixing them in position
with the springs made for that purpose,
or. falling that. in a large pan, packing
them SO that they do not touch. Put a
weight over them to keep them in place
FIJI UP the vessel with cold water,
which should quite cover the bottles.
required heat-the degree varies with the
different kinds of fruit.
When the cooking is done take the pan
OFF the fire, but leave the jars in it for
ten minutes, then take them out screw
the metal tops little tighter. and put
them in place free from draught until
they are quite cold. Then store them In
cool, dark place.
Only fruits which requires the same
degree OF heat and the same length Of
time OF cooking should be cooked to-
gether. The water must be kept at an
quickly for a few minutes, then almost
to cease boiling.
For the strip there is really no hard
and fast rule for the quantity OF sugar
allowed to each pint of water. Three
quarters of a pound of lump sugar to
Put the sugar and water In a pan on
the fire, let the sugar dissolve, and
then let 1t boil quickly for five minutes.
keeping 1t well SKINNED. Pour 1t into
a basin and leave 1t until cold. Then
pour 1t over the fruit I'm the Jars.
tomatoes are excellent bottled, but UNI
fortunately the skins often crack and
quite spoil their appearance. Here is a
useful hint given by a professional cook:
Flick the tomato once or twice at the
stalk end where the holes will not show
This does away with the risk of the
skins shrinking.
Bear in mind that before using rubber
rings on the bottles they should be
washed in water containing little soda
ana then be thoroughly dried
Before putting away the botting ap-
paratus rub the metal springs over with
little vaseline to prevent them from
getting rusty.
Never use Clipped or cracked jars. for
II the jars are not absolutely alright
the contents will not keep.