In common with other methods of heat preservation, the process of
bottling depends for success upon efficient sterilisation. Fruit
has yeast cells on its surface and very often the spores of mould.
Thus in preserving fruit in bottles we are concerned chiefly with
killing the yeasts and moulds already present and with preventing
their later access to the container. This is attained first by heating
the fruit to sterilize it, then by sealing the jars while hot to
prevent re-infection.
During processing the lid is kept on by a metal spring-clip. As
the contents of the jar become hot, the spring clip allows the lid
to lift slightly so that air and steam may escape. When the bottle
is cooling down, the clip holds the lid firmly in position while
the vacuum is forming.
Old style kilner jars had either glass or metal sealing discs with
separate rubber sealing bands. Modern kilner style jars have metal
sealing discs with an integral sealing ring and separate screw band.
The sealing discs now sold on the website are compatible with all
old English kilner jars manufactured since 1948 but unfortunately
do not fit jars made before 1948. The screw bands now sold on the
website do not unfortunately work with the old jars.
The metal band is screwed on to the bottle rather loosely during
processing and air and steam can thus escape. Immediately after
processing, the band must be screwed down as tightly as possible,
so that the lid is held in position until the vacuum is formed by
the contents cooling.
Before filling, the bottles must be washed thoroughly, using a bottle
brush if necessary to remove any dirt, rinsed and left to drain.
(see website for bottle
brush).
The fruit should be packed tightly without bruising, filling the
bottle to the top before any liquid is added.
The fruit may be preserved in syrup or in water. Both are successful,
but there is no doubt that fruit which has been bottled in a solution
of sugar and then stored in it for some months is better flavour
and colour than that preserved in water. The one drawback to the
use of syrup is that it causes the fruit to rise in the bottles,
which is somewhat detrimental to its appearance, but this is more
than compensated by the greatly improved flavour. Bottling is a
relatively easy way of preparing summer fruits but timing and controlling
the heat are essential. The strength of the syrup will depend on
your personal taste and the fruit that you are bottling. Peaches,
for example are best in a heavy syrup, whereas plums are best in
a light to medium syrup. The lighter the syrup the better the appearance
of the fruit so if your bottles are gifts a really light syrup is
the best idea.
Light syrup: 125g (4oz) sugar with 600 ml (1 pint) water.
Medium syrup: 250-300g (8-10oz) sugar with 600ml (1 pint) water
Heavy syrup: 375-500g (12oz-1 lb)sugar with 600ml (1 pint) water
To make the syrup, boil the sugar and water together, stirring
continuously, until the sugar has dissolved. If the syrup is slightly
cloudy strain through a very fine muslin.
Pour the cold syrup over the cold fruit into the sterilized jars.
When tightening the lids it is important that some air can escape
or the jar could explode during processing – the clip top
jars have metal clasps that give slightly and these lids can be
complete tightened. Kilner style jars however do not have any give
and these should be tightened and then loosened slightly. Stand
the jars on a wire rack in the bottom of a large deep pan. Submerge
the jars in cold water. Put a sugar thermometer into the pan and
slowly heat the water of the course of 1 hour to 55degrees C or
165-190 degrees F., then continue heating for 30 minutes to a temperature
of 74-87.5 degrees C or 165-190 degrees F – the lower temperature
for the fragile berry fruits, the higher for larger denser pears.
Maintain this temperature for a further 10-30 minutes (10 minutes
for berry fruits and rhubarb, 15 minutes for halved peaches, plums
and apricots, and 30 minutes for halved pears). Keep an eye on the
temperature, adjusting the heat so that it rises slowly. If the
pan heats up to rapidly the fruit will become overcooked and will
lose colour. Ladle some of the water out of the pan and then, using
oven gloves,carefully lift the jars out. Using a cloth tighten the
lids and then leave to cool. Check the seal before storing.
Pour the boiling syrup over cold fruit in sterilized jars. Loosely
screw or fasten the lids. Stand the jars on a baking sheet, spaced
well apart, and cook in the centre of a pre-heated oven, 150 degrees
C (300 degrees F) Gas 2, for 15-40 minutes, depending on the size
and firmness of the fruit,or until the fruit just begins to rise
in the syrup. Small to medium jars are best for this method. Make
sure that you leave at least 5cm (2 inches) between the jars so
that the heat can circulate.
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