Making Use Of Small Jars

Press, Volume CVI, Issue 31305, 27 February 1967, Page 2

Making Use Of Small Jars

(Bu SUSAN BAKER) Just the thing for those jars of savoury dishes—that is what many New Zealand housewives have discovered about the wide range of containers, such as honey and coffee jars, now available for home bottling with the smaller “G” seals.

Small jars are ideal, for example, for bottling limited quantities of mushrooms to be used as a garnishing for steaks, or for savoury dishes to provide a tasty supper when guests call unexpectedly-

Some recipe suggestions are: MUSHROOMS Wash the mushrooms. The small ones can be left whole, but large ones could be cut. Pre-cook them three minutes, then pack them into clean jars. Fill the jars within half an inch of the top with boiling water. Add salt to taste, if desired. Seal the jars, and process them 25 minutes in a pressure-cooker at 101 b pressure, or three hours in a boiling waterbath. GOULASH Cut beef into small pieces and brown slightly in a fry-ing-pan. Place the pieces in a saucepan, cover with boiling water and cook a few minutes. Add diced vegetables (potatoes, carrots, onions, tomatoes). Cook only until vegetables are heated through, then pack the product and liquid into clean jars within an inch of the top. Add salt to taste, if desired. Seal the jars and process 75 minutes in a pressurecooker at 101 b pressure, or three hours in a boiling waterbath. MEAT LOAF Ingredients: 21b minced meat; 1 cup cracker crumbs; half a cup milk; 2 tablespoons chopped onions; 2 eggs; 2 teaspoons of salt; half-tea-spoon pepper; quarter-tea-spoon of sage; half-teaspoon of celery salt. Method: Combine the ingredients in the order given, and mix very thoroughly. Pack loosely in clean jars within

an inch of the top. Seal and process in a pressure-cooker at 101 b pressure 75 minutes, or in a" boiling waterbath three hours. BAKED CURED HAM

Ingredients: 3 slices ham (cut half an inch thick); 3 tablespoons brown sugar; I teaspoon prepared mustard; teaspoon vinegar; dash cloves.

Method: Mix the sugar, mustard, vinegar and cloves to a paste. Spread on one side only of the three slices of

ham. Roll each slice and pack in clean jar® within an inch of the top. Add no liquid. Seal the jars, and process in a pressure-cooker 30 minutes at 101 b pressure, or in a boiling waterbath two hours. NOTE: Bottled meat should be further cooked after opening, before tasting.

The photograph shows a selection of the wide range of jars available to New Zealand housewives for home bottling.