LEE’S FRUIT BOTTLING BOILER AND FRUIT BOTTLES
Mushrooms and carrots may be bottled in the same way as fruit, but the bottles containing them should be left in the pan of heated water for an hour and a half. Green peas, asparagus and French beans, if first placed in boiling water for five minutes, may be bottled in like way, the bottles remaining in the pan for an hour.
To make Fruit Syrups.—Mash the fruit (raspberries, currants, strawberries, blackberries, etc.), and allow it to remain, loosely covered, in a warm place for three days. Then pass the juice through a muslin strainer, and add a pound of sugar to every half-pound of juice. Boil until the sugar is dissolved. Cool and bottle, corking securely.