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The
Bottling
of
Fruit
the
screw-top,
if
that
method
be
adopted,
as
free
outlet
must
be
left
for
steam
to
escape.
Take
a
pan,
such
as
Lee's
sterilizing
apparatus
includes,
and
place
cold
water
in
it
of
such
a
depth
as
shall
reach
the
shoulders
of
the
bottles
which
are
now
to
be
placed
in
the
pan.
Heat
until
the
water
in
the
pan
has
a
temperature
of
between
155°
and
160°
F.,
and
this
temperature
is
to
be
maintained
until
the
bottles
are
removed.
The
bottles
are
to
be
lifted
out
singly
and
the
covers
at
once
screwed
down,
or
locked
by
the spring
or
lever,
according
to
the
make
of
bottle.
They
should
be cooled
as
quickly
as
possible.
Apples
and
pears
should
be
peeled,
cut,
and
cored,
and
placed
in
cold
water
directly
they
are
cored.
All
stone
fruit
should
be
stoned
before
bottling.
The
time
for
which
the
bottles
should
remain
in
the pan,
at
a
temperature
of
155°
to
160°
F.,
varies.
Cherries,
rhubarb,
small
plums,
gooseberries
and
currants
require
about
twenty
minutes
;
tomatoes,
half
an
hour
;
apricots,
three-
quarters
of
an
hour
;
and
pears,
an
hour.
Mushrooms
and
carrots
may
be
bottled
in
the
same
way
as
fruit,
but
the
bottles
containing
them
should
be
left
in
the
pan
of heated
water
for
an
hour
and
a
half.
Green
peas,
asparagus
and
French
beans,
if
first
placed
in
boiling
water
for
five
minutes,
may
be
bottled
in like
way,
the
bottles
remaining
in
the
pan
for
an
hour.
To
make
Fruit
Syrups.
—
Mash
the
fruit
(rasp-
berries,
currants,
strawberries,
blackberries,
etc.),
65
F