Any deep vessel, such as a fish-kettle, fitted with a false bottom, can be used, but the bottles must not be in direct contact with the base of the pan. Fill the bottles with fruit and cold syrup or water, put on the rings, lids and clips. If screw-bands are used, these are fitted on but unscrewed by a quarter turn during processing. Have sufficient cold water to cover the jars in the pan, and raise the temperature gradually to reach that given in the chart for 1½ hours. Keep it at that temperature for the required time. The bottles should then be removed and placed on a wooden surface, the screw-bands tightened and left to cool.
© 1978 Mary Norwak estate. All rights reserved.