TO PRESERVE FRUIT

Evening Star, Issue 26031, 20 February 1947, Page 9

TO PRESERVE FRUIT

Fill bottles with clean, sound fruit, and pour syrup over (quantities below). Put bottles in boiler, on wooden stand. Fill bbiler with cold water up to the neck of the bottles. Bring to boil. \Fhen cooked, overflow with’ boiling water, screw lids on tightly, and turn upside down to ensure that bottles are airtight. Cherries: 7oz sugar to 1 quart water. Boil 5 minutes. .

Raspberries: soz . sugar to 1 quart water. Boil 6 niiniites. Blackberries: 7oz sugar to 1 quart water. Boil 6 minutes. Plums: lOoz sugar to 1 quart water. Boil 10 minutes.

Pears (whole): 9oz sugar to 1 quart writer. Boil 1 30 niiniites. Pears (halved) : 9pz sugar to 1 quart water. Boil 20 minutes. Peaches (whole) : Boz sugar to 1 quart water. Boil 15 minutes. Peaches (halved): Boz sugar to 1 quart wafer. Boil 8 minutes,. Apricots (whole): spz sugar to 1 quart water. Boil 15 minutes. Jars or botfles should always be warmed' ju6t- before they are filled with fruit. They should be placed on aj thick cloth or several thicknesses of paper, and should not be picked up or touched for at least five minutes after they have beeii filled;