Fruit Bottling

Bottling is a means of preserving fruit achieved by first sterilizing it in bottles and then making the bottles airtight. There are two main methods: the water-bath method and the oven method.

The water-bath method gives the best flavour, it is the more accurate and is suitable for bottling all types of fruits. The oven method is best for small quantities.

There are two widely used types of preserving jars, the screw-band type and the clip type. If you use jam jars make sure they are standard shape 1 lb (450 g) or 2 lb (900 g) jars, and buy the special metal clips, rubber bands and tops. Follow the maker’s directions for fitting. The screw-band type can be purchased, both the special jars and the tops together. They come in ½ lb (225 g), 1lb (450 g) and 2 lb (900 g) sizes. Examine the bottles and jars carefully before using them and never use any which are cracked or chipped; any metal tops or rubber bands should be renewed each time the jars are used.