CHAPTER II. CANNING AND BOTTLING.

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (1)
For sealing bottles
Instructions (21)
General Canning Process
  1. Heat the material to be canned till all germs are destroyed, then seal it up till air-tight whilst it is boiling hot.
  2. Boil the fruit in the preserving pan either in syrup or water, till thoroughly cooked.
  3. Pour the cooked fruit scalding hot into the bottles.
  4. Pass the handle of a spoon down the sides of the bottle to set free any air-bubbles that may have been left in it.
  5. Wipe the neck of the bottle with a warm moist cloth.
  6. Put the rubber ring on in its place, and fasten it down tightly according to the style of bottle you use.
  7. Tighten the fastening down again when cold.
  8. Hold the bottle upside down after filling, to see if it is really air-tight.
  9. If liquid escapes, remove the lid (if the preserve is still hot), add more hot syrup, and re-fit the lid, after wiping it thoroughly.
  10. If the bottle is cold before the leakage is discovered, turn out the contents of the bottle and re-boil them before returning them to the bottle.
  11. Fill up the bottles brimful and use patent bottles in good condition to avoid trouble.
  12. Store and look at the bottles frequently for a week or two.
  13. If the liquid has settled and there are no air-bubbles, the canned fruits are going to keep.
  14. If fermentation has set in (opposite of settled liquid and air-bubbles), open the bottles, turn out the fruit, and boil it up again, using it as soon as possible, as stewed fruit, puree, &c.
  15. Never use paper as a cover, whether brown or white, for paper is not air-tight.
Alternative Sealing Method (for non-patent bottles)
  1. Use wide-mouthed bottles corked with bladder-lined corks, or covered with bladder.
  2. Melt some paraffin wax in a small pan at the side of the stove (a very low degree of heat will do).
  3. After filling the bottle and well wiping the rim with a damp cloth, pour in about a tablespoonful of the wax.
  4. Be careful not to touch the bottle again till the wax has set, when it will adhere to the glass and form a perfectly air-tight cover.
  5. The paraffin can be lifted out of the bottle, well washed, dried, and used again.
  6. The bottle can then be covered down in the usual way.
Original Text
CHAPTER II. CANNING AND BOTTLING. THE success of this process depends on heating the material to be canned till all germs are destroyed, then sealing it up till air-tight whilst it is boiling hot. You may can in two ways. 1. boil the fruit in the preserving pan either in syrup or water, till thoroughly cooked, then pour it scalding hot into the bottles, and pass the handle of a spoon down the sides of the bottle to set free any air-bubbles that may have been left in it; then wipe the neck of the bottle with a warm moist cloth, put the rubber ring on in its place, and fasten it down tightly according to the style of bottle you use, tightening it down again when cold. It should be held upside down after filling, to see if it is really air-tight (if it is not the syrup or liquid will exude), in which case it can be put away. If, however, any liquid escapes, you will have to remove the lid (if the preserve is still hot), add more hot syrup, and re-fit the lid, after wiping it thoroughly. If, however, the bottle is cold before the leakage is discovered, you will have to turn out the contents of the bottle and re-boil them before returning them to the latter. But if you have been careful to fill up the bottles brimful, and use patent bottles in good condition, this trouble should not occur. When stored look at them fre- quently for a week or two, and if you find the liquid has settled, and that there are no air-bubbles, you may set your mind at ease; the canned fruits are going to keep. If, however, the opposite is the case, fermentation has set in, and unless released, the bottles will burst. In this case open the bottles, turn out the fruit, and boil it up again, using it as soon as possible, as stewed fruit, puree, &c., for it is not satisfactory to attempt to keep fruit that has once tried to ferment. N.B.—If you do not use patent bottles, but simply wide-mouthed bottles corked with bladder-lined corks, or covered with bladder, melt some paraffin wax (which any chemist will supply) in a small pan at the side of the stove (a very low degree of heat will do), and after filling the bottle, and well wiping the rim with a damp cloth, pour in about a tablespoonful of the wax, being careful not to touch the bottle again till this has set, when it will adhere to the glass and form a perfectly air-tight cover. (This paraffin can be lifted out of the bottle, well washed, dried, and used again.) The bottle can then be covered down in the usual way. Only remember in canning, bottling, or otherwise preserving anything, the jar must be air- tight, if its contents are to keep; so never use paper as a cover, whether brown or white, no matter how 1 ny folds you use, for paper is not of itself air- +ht. Another point must be noticed about ning, and that is the preparation of the
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