Bottling Fruit

There are several methods of bottling fruit from which to choose, but here I must emphasise that these methods apply only to fruits and tomatoes, and never should vegetables, meat or fish be bottled. The result could prove fatal and these items need to be preserved by expert technicians in factory conditions.

Bottling fruits works by sterilising the contents of every jar so that the fruit remains in sound condition, with no deterioration, for at least one year. For effective sterilisation, when bottling fruit it must be adequately heated in undamaged preserving jars, and the lids must form an airtight seal so that when the contents of the jars are completely cold, the vacuum formed within will hold the lids securely in place. One of the standard tests to see if the processing has worked properly is to lift up each jar, when cold, by the lid. If the lid stays put, all is well and the fruit has been satisfactorily sterilised. If the lid comes off, the fruit must be reprocessed or, alternatively, treated as freshly cooked fruit and used up fairly speedily. Basically, equipment for bottling fruit is undemanding. The main items necessary are preserving jars with matching lids, and rubber rings which fit snugly underneath. Some of the newer jars have lids with built- in rubber rings, so check this out before buying separate rings.

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