Bottling Without Sugar

Name: Bottling Without Sugar
Prep time: 1 min
Total time: 1 min
Yield: 1 serving(s)
Ingredients: fruit; water

Submitted by McCarthy

"From victory Cookbook - Nostalgic Food and Facts from 1940 - 1954...and if you follow these directions, it will be bottling without tears or fears. Home-grown fruits are grand ship savers and every one possible must be saved"

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Ready In:: 1min
Ingredients:: 2
Serves:: 1

ingredients

fruit
water

directions

Wash the drain jars.
Pack fruit tighly, almost to top of jar.
Place in a very low oven (gas mark 1/4-240F) on cardboard or several thicknesses of paper. Jars should be covered with the lids (without rubber rings) to prevent fruit from burning.
Leave in oven for 3/4 hour to 1 hour (allow 1 1/4-1 1/2 hours for aprocots, pears and peaches) until fruit is cooked. Fruit shrinks in cooking so top up with fruit from one of the jars.
Remove jars from oven one at a time, place on wooden table and cover fruit with boiling water.
Tap jars to expel bubbles.
Seal at once with rubber rings, lids and slips or screw-bands. The screw bands should be tightened as jars cool.
Test next day by removing screw-bands or clips. If seal is perfect you can lift jars by lids. Screw-bands should be dried, lightly greased and put on again loosely. Clips should not be replaced.