CANNED FRUIT

New Zealand Mail, 29 January 1902, Page 21

CANNED FRUIT

One who has had experience says:— Peaches should never be put in any tin; they should always be in glass. The proper system to be pursued is as follows: Make a thin syrup, allowing two cups of water to one of sugar for each quart jar. Boil the syrup rapidly for ten minutes, skim it and clarify it, if you wish, with the white of an egg, using one egg to every half-gallon of syrup. Select luscious yellow or white peaches—it is well to put .up both; only be sure that the fruit is of the most delicate flavour and weii ripened. Pare the fruit, and as soon as a peach is pared tear it open, leaving the stone in one half and put it in the j%j. Continue till the jar is full, then pour over warm syrup enough to cover the peaches and screw on the tops loosely without the rubber. When you have enough jars ready to cover the bottom of the boiler place it in a wooden rack, which.

should be fitted to the bottom, then the jars with cloth or straw between them to prevent ♦hem knocking together. Put warm water enough in the boiler to reach to the neck of the jars, and cook in this way twenty minutes after the water boils. Remove at once, take off the covers, put on the rubbers, fill up with hot syrup, and screw up as tight as possible, and when cold tighten again.

To can tomatoes the fruit should be perfectly fresh. Remove the skins by throwing in boiling water. Pack each can full of fresh tomatoes, rejecting onethird of the juice. This can be used in catsup or chili sauce, t When the cans are full seal them, leaving a tiny hole open in the cover for gases "to escape. Put the tomatoes in cold water, enough to nearly cover them, pack straw around them, but a cover on the boiler, and let them cook twenty minutes after they begin to boil; then seal up the vent-hole, and cook ten minutes longer.