Home › The Principles of Cookery › Cherries, to Bottle

Cherries, to Bottle

Have ready some wide-mouthed bottles, such as are generally used for bottling fruit, and ascertain that they are quite dry. Cut the stalks from the cherries--do not pull them out--put the fruit into the bottles, shake them down, and put two table--spoonfuls of finely-sifted loaf sugar at the top of every bottle. Cork them closely, and tie them down; put them into a large pan of cold water, bring it to a boil, let it stand on the hob for five minutes, then lift the vessel from the fire, and let the bottles remain in it until the water is cold. The juice of the fruit ought to cover it. The corks must be looked after when the fruit has been scalded, and refitted if necessary. When the fruit comes to be used, the juice ought to be strained off, and boiled with a little sugar, and, when cold, put into the tarts instead of water. Time, about an hour. Probable cost of cherries, 3d. to 6d. per pound.