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    How to Bottle Fruit, Vegetables, Chicken, Game, Tomatoes & How to Make, Jams, and Jellies, Fruit Wines and Pickles
    How to Bottle Fruit, Vegetables, Chicken, Game, Tomatoes & How to Make, Jams, and Jellies, Fruit Wines and Pickles
    How to Bottle Fruit, Vegetables, Chicken, Game, Tomatoes & How to Make, Jams, and Jellies, Fruit Wines and Pickles
    Ebook131 pages1 hour

    How to Bottle Fruit, Vegetables, Chicken, Game, Tomatoes & How to Make, Jams, and Jellies, Fruit Wines and Pickles

    By George Fowler

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    About this ebook

    This antiquarian text contains a comprehensive guide to bottling food, with information on bottling fruit, vegetables, chicken, game, tomatoes, et cetera; and contains supplementary information on making jellies, jams, and pickles. This easy-to-digest manual contains simple, step-by-step instructions, and will be of considerable utility to the modern reader with an interest in fruit preservation. The chapters of this book include: 'Fowler's Preserving Process and its Advantages', 'How to Bottle Fruit', 'How to Bottle Fruit in Syrup', 'Wartime Suggestions', 'How to Bottle Fruit in Winter', 'The Store Room', 'How to Prepare Fruit for Bottling', 'How to Bottle Vegetables', 'How to Bottle Poultry', etcetera. This vintage book is being republished now in an affordable, modern edition - complete with a specially commissioned introduction on preserving fruit.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateDec 13, 2011
    ISBN9781447496090
    How to Bottle Fruit, Vegetables, Chicken, Game, Tomatoes & How to Make, Jams, and Jellies, Fruit Wines and Pickles

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      How to Bottle Fruit, Vegetables, Chicken, Game, Tomatoes & How to Make, Jams, and Jellies, Fruit Wines and Pickles - George Fowler

      Sterilization

      FOWLER’S PRESERVING PROCESS

      AND ITS ADVANTAGES.

      Carefully prepared and thoroughly sterilized Fruit, Vegetables, Game, Meat, Poultry, etc., are perfectly satisfactory foods, retaining their nutritive value, and will keep for many years in Vacuum Bottles. We have in our Showroom, Peas bottled in 1910. For more than 40 years our Vacuum Bottles have been in use in thousands of homes, and now millions of these Bottles are used annually for Domestic and Commercial Purposes with unequalled success and satisfaction.

      The Process is very simple and Sterilization can be carried out in any Kitchen without interfering with the usual routine. The Sterilizer may be used on a Kitchener, Oil, Gas or Electric Stove, Aga or Esse Cooker.

      The Lacquered Metal or Aluminium Cover Bottles illustrated in this Book are all suitable for containing every kind of Fruit, Vegetable, Meat, Game, etc., for Home or Commercial use (Nos. 20, 26 and 27 are generally used by the Trade). The Bottles are automatically and hermetically sealed and made airtight while they are being sterilized, and after sterilizing the covers should be secure. The hermetical sealing is caused by the Clips yielding and allowing the air and steam to escape during the sterilizing process and cooling; the vacuum thus formed, together with the atmospheric pressure, keeps the cover firmly in position. (See insufficient Sterilization, page 16). Care of Metal Covers is described on page 68.

      It is not necessary to have a clip with each bottle, but only sufficient to operate the number of bottles required for each batch of fruit. When the bottles are quite cold, i.e., about 48 hours after sterilizing, the clips are removed and used again on other bottles.

      By this Method, all Essences and Juices are retained in the Fruits making them more delicious for Tarts and Dessert than when freshly gathered. During Sterilization the bottles are sealed by Vacuum before the valuable essences can escape, as is the case when jam is being made.

      Aromatic Oils are extracted from the kernels of Plums, Damsons, Cherries and similar fruit during sterilization. These delicious essences blend with the fruits, enriching them in flavour and making them more palatable. Other chemical changes take place during prolonged sterilization; the acidity of the fruit is reduced in a most remarkable degree, and less sugar is required when used for the table than is needed for freshly gathered fruit. The addition of chemicals or colourings is not necessary.

      Bottled fruits are amongst the most wholesome and health giving of preserved commodities. The precious Vitamines are preserved, and the juices are retained just as in the fresh fruit. Fruit may be bottled in water or syrup as desired; if bottled without water or syrup it may be made into jam at any time of the year (see page 19).

      In a time when Fruit Crops are abnormally large it is advisable to bottle as much as possible to provide against leaner years. A store of Bottled Fruit, Vegetables, Game, etc., will relieve the monotony of the Winter menus.

      Fruit Growers and Fruiterers should not allow their surplus fruit to be wasted, but bottle it by Fowler’s Vacuum Process; it will please the eye and command a ready sale.

      HOW TO BOTTLE FRUIT.

      In Water. For Syrup, page 17.

      The preparation of various kinds of Fruit, alphabetically arranged, is given on pages 22 to 44.

      Strict cleanliness should be observed throughout the whole process.

      Wash the Bottles thoroughly in warm water, using a bottle brush to remove any mould which may have lodged in the bottoms of used bottles, rinse in cold water and drain. As fruit packs better in wet bottles, it is not necessary to thoroughly dry them.

      Carefully examine the rims or grooves round the necks of the bottles where the rubber ring fits. If chipped or cracked, the bottles should be discarded. Chipped bottles are useful for storing dry goods.

      The Fruit should be of the best quality, firm, ripe and of good colour, not bruised or blemished in any way.

      Fruit may be gathered when wet, either with rain or dew, but not kept too long before being bottled.

      Soft Fruit, such as Strawberries, Raspberries, Mulberries, Blackberries and Currants should be bottled as fresh as possible, preferably the same day as gathered. If not bottled the same day, spread out on trays or sheets of brown or greaseproof paper, not in a solid mass; store in the coolest part of the house.

      It is not advisable to fill the bottles with fruit and then leave all night before being sterilized; if filled, water must be added in the usual way, rings, covers and clips put on, and stored in a cool place.

      Wash all kinds of fruit in a large bowl with plenty of cold water (not in a colander under the tap). To remove grubs and other insects usually found in Loganberries, Raspberries, Blackberries and other soft fruits, let the fruit remain in the cold water for a few minutes.

      Put as much fruit as possible into each bottle so that about one inch of space is between the top of the bottle, and the fruit; shake down soft fruit, cherries, etc., by knocking the bottom of the bottle on the palm of the hand or on a piece of wood. The handle of a wooden spoon is convenient for packing Plums and other large fruit in bottles.

      Fill the bottles with water to about half-an-inch from the top, i.e., completely cover the fruit. The water should be slowly poured in so that the air in fruit such as Raspberries, Loganberries, Strawberries, etc., may escape. The filled bottles should stand a few minutes before the covers are put on, and if necessary more water added; otherwise, after sterilization, the fruit at the top of the bottles will not be covered with liquid. This is not detrimental to the fruit for home use, but the appearance reduces their value for sale.

      The bottles should not be filled to overflowing, or some of the juice and valuable essences extracted from the fruits during sterilization will escape. This is usually indicated by discolouration of the water in the Sterilizer.

      If, however, a small quantity of Fruit, Vegetables, Tomatoes, etc., is required in each bottle and small bottles are not available, the bottles need not be filled as they will sterilize quarter, half or three-quarters full at the same temperature as the full bottles.

      When possible, use cold or recently boiled water for filling the bottles. Boiling the water destroys impurities; it will also remove some of the lime which in some districts is more prevalent than in others. See also page 19 for bottling Fruit or Tomatoes without water.

      The rubber rings should be put in cold water for a few minutes before putting them on the bottles. (1942). Owing to the shortage of skilled workers for making perfect joins in the cord rings, we have introduced square section rings for use with the lacquered covers. The ring should appear with two sloping surfaces as illustrated, without a twist, or the bottles will not seal.

      The rubber rings or flat washers should be unused and not perished. Perished rings, when stretched, will not return to their original size. If the rings are used twice the loss of fruit or vegetables may result. For the storing of rings, see page 68.

      Place the rubber rings on the bottles and then the covers. The rings should be well underneath the flange of the metal covers and not protruding at any point.

      The clips are now put on the bottles and clipped well down until

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