Equipment

Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

A variety of preserving jars is available for bottling fruit in water or syrup, either in the oven or in a sterilizing bath. Tomatoes may also be bottled.

Use a large preserving pan in which preserves can be boiled rapidly without boiling over. The pan should be wide to allow rapid evaporation of liquid which is essential to good setting. Use an aluminium or copper pan (chipped enamel is dangerous, while zinc or iron spoil colour and flavour). Copper will keep green fruits green, but can spoil the colour of red fruit.