It is made in three sizes, of the best steeled tin. The largest. A, takes twenty-five bottles, holding 2 lbs. each, i.e. 50 lbs. of fruit — price £4. The second size, B, takes twelve bottles, containing 2 lbs. each — price, £3, 3s. The third size, C, which is for household use, holds six bottles, containing 2 lbs. each, or nine smaller ones — price 18s. These can be obtained from any of the large stores. Upon the copper bottom of the vessel stands a low tin shelf pierced with holes. The bottles, when filled, stand on this shelf, and it prevents them from cracking, as they are liable to do, by coming into too close contact with the heating underneath. In the lid is an aperture in which is inserted a socket ; into this socket is screwed (when it is required) a specially constructed ther- mometer, consisting of a long tube, the bulb of which reaches about midway down the bottles which contain the fruit for sterilising (see illustra- tion). As will be readily understood, when the water in which the bottles is immersed is heated and turned into steam, the temperature at which the process is actually going on is registered on the porcelain scale above the lid, and it is thus pos- sible to adjust the temperature to a degree. The necessary heat for the Mercia steriliser can be supplied either by using a small oil stove or gas- burner and raising the steriliser on a strong stand above it, or the ordinary kitchen range, upon which the steriliser may stand. Special bottles must be used with lip and clip FRUIT COMPOTES AND PRESERVES ^ 475 or screw-top lid, and the cost of these generally amounts to 3d. or id. each. The bottles will do again year after year, only the caps and rings will require renewal each season. The Fowler-Lee Bottles The best fruits for bottling are gooseberries, cherries, raspberries, apricots, plums, damsons, blackberries, tomatoes, apples, and pears. Straw- berries can also be successfully bottled, but they require more care and trouble than other fruits, because they are so much softer. 2168. To Bottle Gooseberries. General Directions for Bottling Gooseberries are the easiest of all fruits to bottle, and as a rule give the most satisfactory results. The following directions should be carefully fol- lowed. Have the bottles ready, making sure that they are perfectly clean and quite dry. The goose- berries 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 ensure 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 and 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 Bottle Gooseberries 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 among the fruit. If this happens the bottles should be filled up again, as the fruit ought always to be well covered.

AI-modernized reading of the original text

It is made in three sizes, of the best steeled tin. The largest. A, takes twenty-five bottles, holding 2 lbs. each, i.e. 50 lbs. of fruit — price £4. The second size, B, takes twelve bottles, containing 2 lbs. each — price, £3, 3s. The third size, C, which is for household use, holds six bottles, containing 2 lbs. each, or nine smaller ones — price 18s. These can be obtained from any of the large stores. Upon the copper bottom of the vessel stands a low tin shelf pierced with holes. The bottles, when filled, stand on this shelf, and it prevents them from cracking, as they are liable to do, by coming into too close contact with the heating underneath. In the lid is an aperture in which is inserted a socket ; into this socket is screwed (when it is required) a specially constructed thermometer, consisting of a long tube, the bulb of which reaches about midway down the bottles which contain the fruit for sterilising (see illustration). As will be readily understood, when the water in which the bottles is immersed is heated and turned into steam, the temperature at which the process is actually going on is registered on the porcelain scale above the lid, and it is thus possible to adjust the temperature to a degree. The necessary heat for the Mercia steriliser can be supplied either by using a small oil stove or gasburner and raising the steriliser on a strong stand above it, or the ordinary kitchen range, upon which the steriliser may stand. Special bottles must be used with lip and clip [illustration: 475] or screw-top lid, and the cost of these generally amounts to 3d. or id. each. The bottles will do again year after year, only the caps and rings will require renewal each season. The Fowler-Lee Bottles The best fruits for bottling are gooseberries, cherries, 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. 2168. To Bottle Gooseberries. General Directions for Bottling 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 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 ensure 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 and 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 among the fruit. If this happens the bottles should be filled up again, as the fruit ought always to be well covered.

Records on this page

To Bottle Gooseberries

Cookery for every household