Bottling Without Sugar

Directions

1. 1
   Wash the drain jars.
2. 2
   Pack fruit tighly, almost to top of jar.
3. 3
   Place in a very low oven (gas mark 1/4-240F) on cardboard or several thicknesses of paper.
4. 4
   Jars should be covered with the lids (without rubber rings) to prevent fruit from burning.
5. 5
   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.
6. 6
   Fruit shrinks in cooking so top up with fruit from one of the jars.
7. 7
   Remove jars from oven one at a time, place on wooden table and cover fruit with boiling water.
8. 8
   Tap jars to expel bubbles.
9. 9
   Seal at once with rubber rings, lids and slips or screw-bands.
10. 10
    The screw bands should be tightened as jars cool.
11. 11
    Test next day by removing screw-bands or clips.
12. 12
    If seal is perfect you can lift jars by lids.
13. 13
    Screw-bands should be dried, lightly greased and put on again loosely.
14. 14
    Clips should not be replaced.