Bottling is a method of preserving food in sealed jars.

This is the time of the year when you should make the effort and get comfortable with bottling your own fruit.  My mother always had cupboards upon cupboards of bottled fruit and we would use them for breakfast, lunch and dinner and in winter when varieties are limited they make for a welcome addition to your table.

This method is one my mother showed me and it works a treat.  This method will save you time and it really does take any worry away from bottling.

HELPFUL TIPS

Guide to amount of syrup required

PRESERVING JAR                                 WHOLE FRUIT                                              FRUIT HALVES

1 litre                                                     2 cups                                                             1 ½ cups

500ml                                                     1 ¼ cups                                                         ¾ cup

Fruit can be packed in syrup or water. Syrup will give better colour and depth of flavour.  Make the syrup before preparing the fruit.  Dissolve the sugar in water then bring to the boil.

SYRUP – 1 cup sugar to 2 cups water will make a medium syrup and works well with most fruit.

Firstly wash your jars and lids well in hot soapy water and rinse under hot water, dry upside down in warm oven 50C.  Place the lids in a small pot with water and bring to the boil for at least 5 minutes.  Turn off and set aside.

Place all your ingredients for your syrup in medium size pot and bring to boil.

Prepare your fruit by cutting it in half and removing the stone, I cut my peaches into quarters which worked well as some of the fruit didn’t remove easily from the stone. Once all the peaches are prepared place into hot syrup and bring to a gentle rolling boil.  Cook for about 5 -10 minutes or until the fruit is just tender.  Remove from the heat.

Carefully place your jar on a plate and spoon the peaches into it getting as full as possible.  Now carefully pour over they syrup so that it overflows, this will prevent any fruit from being exposed.  Remove the hot lid from the water and place on top of the jar and if using a screw top secure tightly.  Wipe the jars with hot soapy water and dry.

Label with date and item and keep away from direct sunlight.  An indication when these have preserved correctly the lid will draw down in the center.  They will keep for 6-12 months.