FRUIT BOTTLING INGREDIENTS

FRUIT
Use good quality, firm, ripe fruit (under ripe fruit has poor flavour, overripe fruit is too soft) to ensure good quality jars of preserved fruit. Wash fruit before use. Berries and other small fruits may be packed whole, whilst larger fruit is peeled, cored/pitted and sliced. To prevent browning during preparation, place sliced fruit into a bowl of water with lemon juice, draining well before packing.
     
WATER
The healthiest option is to preserve fruit in water.
 
JUICE
Use 100% fruit juice (no added sugar) for bottling fruit – try apple or white grape juice (or pineapple, or orange juice for stronger flavoured fruits).
  
ACID
As most types of fruit are naturally acidic enough for preserving, lemon juice (or lime juice, or citric acid) will only need to be added to lower acid fruit to prevent discolouration and/or spoilage during storage i.e. figs.
  
SUGAR
Sugar syrups commonly use white sugar – but you can also use raw or brown sugar. Or avoid the sugar and use a natural sweetener such as Stevia (fresh or dried) or honey. Artificial sweeteners are not recommended.
  
FLAVOURS
Spices (ground or whole), citrus peel and liqueurs all add extra flavours to preserved fruit – infuse the syrup/juice then pack in with the fruit into the jars.

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Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.