Bottling Without Sugar

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

• Ready In: 1 min
• Serves: 1

Ingredients

•  fruit
•  water

Directions

1. Wash the drain jars.
2. Pack fruit tighly, almost to top of jar.
3. 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.
4. 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.
5. Remove jars from oven one at a time, place on wooden table and cover fruit with boiling water.
6. Tap jars to expel bubbles.
7. Seal at once with rubber rings, lids and slips or screw-bands. The screw bands should be tightened as jars cool.
8. 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.