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OTHER METHODS OF BOTTLING FRUIT

In each case the method recommended has advantages in one certain direction and as such may appeal particularly to some housewives.

Plums in Bulk

This ia of advantage when one has a large crop of stone fruit, such as plums or damsons, and requires to preserve them for future use in cooking or for jam making.

Any vessels about the house can be used so long aa they can be covered quite air-tight. Small bottles can be corked or covered with melted paraffin wax and large ones can be covered with a muslin cover made air-tight .

A sulphurous acid solution ia used aa the covering solution and this ia quite harmless as the gas contained in it evaporates when the fruit is heated. The proper proportion is four level tablespoon-fuls (2 fluid oz.) of sulphurous acid to One gallon of water.

The fruit is packed in whole, jarred down in the larger vessels, and the acid Bolution poured on to cover completely. After this, sealing is carried out.

If one desires to use only a part of the fruit this can be done so long as the fruit left is well under the solution and that the cover is replaced and assured to be airtight.

Pulped Plums in Bulk

This has the advantage in that no water is added, so that the greatest economy of vessel and storage space is effected. Also better jam is made because the whole material ia fruit pulp.

The plums and other stone fruits are pulped down (stones being removed is advisable) and pint of calcium bisulphite is added to each 112 pounds of fruit.

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