WHEN PICKLING.
r <-" ♦ '"When pickling, brown vinegar is much better in flavour than whito. But the latter improves colour, especially that of red cabbage. Bottles and jars, must be absolutely clean and dry,.- and unglazed on account of the acid. Small jars are more economical than largo ones—there is less risk of spoiling when once opened. Unglazed stone' jars or enamelled-lined paus and wooden spoons ar.e better than metal, as the acid of the vinegar when boiling affects the latter and dissolves any lead present. / Bladder or vegetable parchment, or wellfitting corks covered with resin or sealingwax should bo used for closing down, not -screw tops with metal rings.
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https://paperspast.natlib.govt.nz/newspapers/NZH19300823.2.155.65.2
Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20650, 23 August 1930, Page 7 (Supplement)
Word Count
109WHEN PICKLING. New Zealand Herald, Volume LXVII, Issue 20650, 23 August 1930, Page 7 (Supplement)
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