Preserving Fruit and Vegetables By Scalding

Ingredients

• stone wide-mouthed bottles
• fruit (apricots, gooseberries, currants, raspberries, cherries, plums, Orleans, egg or damson, greengages, rhubarb)

Directions

1. Carefully pick the fruit and fill the bottles.

2. Place the bottles in a large kettle and fill the kettle with cold water up to the mouths of the bottles.

3. Prepare corks to fit the bottles and place a cloth under the bottles to prevent breaking.

4. Heat the water to 160°F to 170°F and maintain this temperature for about 30 minutes.

5. Fill the bottles with boiling water to within 1 inch of the cork and cork them tightly.

6. Lay the bottles on their sides for storage.

7. Turn the bottles once or twice a week for the first month or two to prevent fermentation and mould.