Bottling Fruit and Vegetables
5/5
()
About this ebook
Related to Bottling Fruit and Vegetables
Related ebooks
The Gardener's Pantry: Storing Away Food You Grow for the Winter Rating: 0 out of 5 stars0 ratingsComplete Book of Home Canning - Including Preserving, Pickling, Dehydration and Jelly-Making Rating: 0 out of 5 stars0 ratingsCanning & Preserving: 80+ Simple, Small-Batch Recipes Rating: 0 out of 5 stars0 ratingsThe Farmer's Kitchen Handbook: More Than 200 Recipes for Making Cheese, Curing Meat, Preserving, Fermenting, and More Rating: 0 out of 5 stars0 ratingsAmish Canning and Preserving COOKBOOK: Delicious Homemade Recipes for Fruit and Pie Fillings, Pickles, and Sweet Spreads Rating: 0 out of 5 stars0 ratingsMrs. Beeton's Cold Sweets, Jellies, Creams, Fruit Dishes, Cold Puddings and Ices Rating: 0 out of 5 stars0 ratingsThe Vegetable Bible: The Complete Guide to Growing, Preserving, Storing, and Cooking Your Favorite Vegetables Rating: 0 out of 5 stars0 ratingsThe FarmMade Cookbook: Traditional Recipes from America's Farmers Rating: 0 out of 5 stars0 ratingsCanned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 Rating: 0 out of 5 stars0 ratingsGranny’S Favorite Canning and Preserving Cookbook Rating: 0 out of 5 stars0 ratingsA Beginner’s Guide to Bottling Fruit and Vegetables: With tips on How to Prepare and Preserve Food for Long-Term Use Rating: 0 out of 5 stars0 ratingsCabin Cooking: Delicious Cast Iron and Dutch Oven Recipes for Camp, Cabin, or Trail Rating: 0 out of 5 stars0 ratingsA Beginner’s Guide to Preserving Food: How To Preserve Garden Produce In Jams, Marmalades and Jellies Rating: 2 out of 5 stars2/5101 Things To Do With Pumpkin Rating: 0 out of 5 stars0 ratingsNatural Remedies: Simple Guide For Natural Cures: How To Heal Yourself The Natural Way Rating: 0 out of 5 stars0 ratingsHow to Store Your Home-Grown Produce: Canning, Pickling, Jamming, and So Much More Rating: 0 out of 5 stars0 ratingsCamping Recipes: 15 Best Types of Dehydrated Food and Camping Recipes for Better Enjoyment of Your Outdoor Adventures Rating: 0 out of 5 stars0 ratingsSprouts for Your Food Storage Rating: 0 out of 5 stars0 ratingsGrandma's Tips for Cooking for Your Freezer: Creating your own Fast Food Meals Rating: 0 out of 5 stars0 ratingsHow to Cook Vegetables and Potatoes - A Selection of Old-Time Vegetarian Recipes Rating: 0 out of 5 stars0 ratingsDrink Your Way to Gut Health: 140 Delicious Probiotic Smoothies & Other Drinks that Cleanse & Heal Rating: 4 out of 5 stars4/5Dwarf Fruit Trees - Their Propagation, Pruning, and General Management, Adapted to the United States and Canada Rating: 0 out of 5 stars0 ratingsOld-Fashioned Fruit Garden: The Best Way to Grow, Preserve, and Bake with Small Fruit Rating: 4 out of 5 stars4/5Sourdough for Your Food Storage Rating: 0 out of 5 stars0 ratingsAMISH CANNING AND PRESERVING COOKBOOK: The Complete Delicious Water Bath Canning and Preserving Recipes Rating: 0 out of 5 stars0 ratings
Cooking, Food & Wine For You
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Rating: 4 out of 5 stars4/5Ratio: The Simple Codes Behind the Craft of Everyday Cooking Rating: 4 out of 5 stars4/5Small Apartment Hacks: 101 Ingenious DIY Solutions for Living, Organizing and Entertaining Rating: 5 out of 5 stars5/5Homegrown & Handmade: A Practical Guide to More Self-Reliant Living Rating: 4 out of 5 stars4/5Back to Eden Rating: 4 out of 5 stars4/5Joy of Cooking: Fully Revised and Updated Rating: 4 out of 5 stars4/5The Dorito Effect: The Surprising New Truth About Food and Flavor Rating: 4 out of 5 stars4/5From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen Rating: 4 out of 5 stars4/5Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits Rating: 4 out of 5 stars4/5Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks Rating: 5 out of 5 stars5/5Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind Rating: 5 out of 5 stars5/5The Tucci Table: Cooking With Family and Friends Rating: 5 out of 5 stars5/5Cooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day Rating: 5 out of 5 stars5/5Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast Rating: 5 out of 5 stars5/5Snoop Presents Goon with the Spoon Rating: 4 out of 5 stars4/5Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs Rating: 4 out of 5 stars4/5Be Your Own Herbalist: Essential Herbs for Health, Beauty, and Cooking Rating: 0 out of 5 stars0 ratingsQuick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan Rating: 5 out of 5 stars5/5The Art of Eating Rating: 4 out of 5 stars4/5Self-Sufficiency Handbook: Your Complete Guide to a Self-Sufficient Home, Garden, and Kitchen Rating: 4 out of 5 stars4/5Mediterranean Diet: A Complete Guide: 50 Quick and Easy Low Calorie High Protein Mediterranean Diet Recipes for Weight Loss Rating: 0 out of 5 stars0 ratings
Reviews for Bottling Fruit and Vegetables
2 ratings0 reviews
Book preview
Bottling Fruit and Vegetables - Read Books Ltd.
BOTTLING SOFT FRUIT
THE best soft fruits for bottling are gooseberries, cherries, currants, raspberries, apricots, plums, damsons, blackberries, tomatoes, apples, and pears. Strawberries can also be successfully bottled, but they require more care and trouble than other fruits, because they are so much softer.
Gooseberries.—Gooseberries are the easiest of all fruits to bottle, and as a rule give the most satisfactory results. The following directions should be carefully followed. Have the bottles ready, making quite sure that they are perfectly clean and quite dry. The gooseberries should be picked when green and hard, and before they get too large. For bottling they ought always to be picked in the same condition as that in which they are used for green gooseberry tart. Before putting the fruit into the bottles it should be topped and tailed, and to insure a good appearance when finished it is always best to grade the fruit, and only put berries in which are the same size, rejecting any that are too large or not sound, or are disfigured in any way. These can always be used up in the preserving pan. Pack the fruit closely into the jars without bruising, to within an inch of the top, and fill up with cold water or syrup to the very top of the bottle. Do not put on the cap at once, as the water often sinks when it has worked its way down amongst the fruit. If this happens the bottles should be filled up again, as the fruit ought always to be well covered.
Capping the Bottles.—The bottles are now ready for capping, and much of the success depends upon the care taken in capping. The indiarubber rings are next put on. Have ready a basin of hot water, and before laying the ring on the mouth of the bottle dip it into the hot water, for a second or two. This makes the rubber more flexible and more likely to lie quite flat, which is an important point. When the ring is in its place put on the metal cap. Care must be taken to place it on the bottle perfectly straight. The spring clip is then put on, and the bottle is ready to go into the steriliser. Imperfect capping is often due to the ring, or the cap being carelessly put on. This allows the air to get in, and prevents the bottle becoming hermetically sealed, as it should be.
Sterilising the Fruit.—The bottles are now placed in the steriliser. They should stand just clear of each other. A sufficient quantity of cold water is put in to cover the bottle three parts of the way up. The lid is then put on, and the thermometer screwed into its socket. The temperature generally registered at this stage is about 60°. It is very gradually allowed to rise till it reaches 155°. An increase of two degrees a minute is rapid enough. If the temperature is allowed to go up with a rush the skin of the fruit in the bottles will be cracked. It nearly always takes an hour, if not more, before the required temperature is reached. The bottles should be kept at 155° for 45 minutes. If gas or oil is used for the heating this is easily done by regulating the flame. In the jacketed sterilisers (Mercia) the hot air cushion keeps the temperature very even. At the end of 45 minutes the bottles are taken out and put to cool. If a screw-topped bottle is used, such as the De Lucca or Atlas Fruit Jar, the loose rim is now tightly screwed down. Where the spring clip is used it is left on till the bottles are quite cold. When this stage has been reached (probably the next day) each bottle should be examined to see if the cap is perfectly tight, if so it has become hermetically sealed, and will only move by pressure from without, such as the insertion of a knife between cap and rubber ring to raise it. This will be a proof of the fruit keeping. If any are found imperfectly capped they should be re-sterilised; but a careful examination should be made of the cap, to see if it fits properly or not, as a certain percentage of those sent out are sure to be faulty.
Cherries.—The Kentish cherry is excellent for preserving in this way. Pick the cherries off their stalks, and pack in the bottles. The fruit should be firm but nearly ripe. When packing shake the bottle gently up and down, so that the fruit may fit in closely. If the fruit is pricked at one end with a needle it prevents bursting. Fill up the bottles with syrup or