The British war-time government encouraged people to preserve the summer and autumn bounty to
use in the leaner winter months. They issued free Dig for Victory leaflets with
information on Jam and Jelly Making, Drying, Salting, Pickling and making
Chutneys.War-time instructions for Bottling Fruit:
Syrup: Dissolve sugar in water, bring to the boil and boil for one minute. (Amount of sugar depending on the sharpness of the fruit e.g. for damsons and rhubarb - 250 g sugar to 600 ml water; while 175g sugar to 600 ml water was a medium, general purpose syrup.)
1. Preheat oven to 300 degrees F.
2. Place clean, warm jars 5 cm apart on a baking tray lined with newspaper. Pack the fruit into the jars, using the handle of a wooden spoon to push it in if necessary.
3. Bring the syrup to the boil and pour it over the fruit 2.5 cm from the top of the jar.
4. Place the lids on top of the jars but not the clips or screw bands.
5. Put in the oven and leave for the recommended time (see below).
6. Take the jars out of the oven one at a time and secure the lids with clips or screw bands. Leave for 24 hours and test the seal of the lids by removing the clips or screw bands and lifting the jars carefully by the lids. If they remain tight, the seal is secure. If the lid comes away, either re-process the fruit or eat it immediately.
7. Label and store in a cool, dark place.
Bottling fruit times:
30-40 mins for apples, blackberries, gooseberries, raspberries & rhubarb.
40-50 mins for apricots, cherries, currants, damsons & plums.
50-70 mins for peaches and pears.
A note from Denise Robyn: I have been successfully bottling/jamming for many years in saved jam and pickle jars from my supermarket purchases - these jars already have a rubber section as part of the inner metal lid.
Roasted Tomato Passata (The Italian way of preserving tomatoes as passata yields an intensely flavoured puree to serve with pasta or add to sauces, soups and casseroles. Roasting the tomatoes with herbs, shallots and garlic adds greatly to the flavour.)
1. Halve 2 kg ripe tomatoes and spread in a single layer, cut-side up, in a roasting tin.
Peel and slice 200g shallots and 4 garlic cloves and scatter over the tomatoes with a few sprigs of thyme, basil or oregano.
Sprinkle with a teaspoon sugar, a teaspoon salt and half a teaspoon freshly ground pepper.
Drizzle with 3 tablespoons olive oil.
Roast for 1 hour in an oven preheated to 350 degrees F (gas mark 4).
2. Rub the tomatoes through a nylon sieve or a mouli. Put in a saucepan and bring to the boil. Pour into sterilised jars and seal. (If using screw bands, release the lid by a one-quarter turn.) Put the jars in a saucepan with a folded cloth on the bottom, cover with warm water and slowly bring to a simmering point over a period of 25 mins. Simmer for10 mins. Remove the jars and stand them on a wooden base or folded teatowel.
Tighten the screw bands if you used them.
When cold, check the seal. Use within 12 months. Once opened, refrigerate and use within a few days.
Pickled King-cup (wild marigold)
Gather the buds of the King-cup. Wash them well and put in jars. Cover with vinegar in which a few spices have been boiled - and you have one of the nicest pickles imaginable!
Crab Apple Juice - as a drink or as a flavouring - a good substitute for lemon juice
*Put the apples to sweat - choosing only sound ones, take off the stalks, beat the fruit to a mash and press the juice through a thick cloth.
*Leave for a day or two until bubbles appear.
*Put into clean dry bottles and cork well, securing the cork with wire.
*Store in a cool place.
*The juice will be ready in a month's time.
Blackberry and Apple Jam
4 lb firm blackberries, 1 1/2 lb sour apples; 4 1/2 lb sugar; 1 breakfast cup of water.
*Core and slice the apples. Put in the preserving pan with the water and cook till quite soft.
*Add the blackberries and bring to the simmer.
*Simmer for 5 mins then add the warmed sugar and boil rapidly untill setting point is reached. (Make the first test after 10 mins).
*Put into hot jars and seal.