Preserving Grapes

Press, Volume CV, Issue 31018, 25 March 1966, Page 2

Preserving Grapes

[By SUSAN BAKER] Grapes may be bottled by both the overflow and cold peak methods and if the quantity is small, honey and coffee jars and similar containers suitable for the new “G” seals, may be used. One of the most effective ways to preserve grapes is: SPICED GRAPES You will need: i cup of vinegar i cup of water 3 whole cloves Dash of cinnamon 1 pint of grapes removed from the stems 1-8 cup of sugar Method: Make aisyrup of the vinegar, water, and

spices. Bring to boiling point and add the grapes, after thoroughly washing them. Simmer for five minutes, then pack the grapes and syrup into clean jars to within half an inch of the top. Seal and process the jars in a boiling water bath for 10 minutes. GRAPES (overflow)

Wash and stem the grapes. Add a cup of water and two cups of sugar to each gallon of grapes. Let them come to the boil and skim off the sides which have risen to the top. Boil for five minutes then pack boiling hot into sterilised jars and seal.

For a dainty and appetising reput at staff “shouts,” office celebrations, etc., you can rely always on ETHNE’S CAKE SHOP, 125 Cuhel street, Thone 77438. 1 ’* —Advt