THE PRESERVATION OF FRUIT

Otago Daily Times, Issue 22807, 17 February 1936, Page 7

THE PRESERVATION OF FRUIT

TO THE EDITOR Sik, —The two main fruit acids that have so much to do with health are raallic acid and citric acid. In addition, each variety of fruit has its own particular flavour that makes it pleasant to the taste. The preservation of the fruit so that it may be available throughout the year has all along presented a problem of first importance to mankind. We see some people putting jam into tins with nothing but the tin lining on the iron. Either of the main fruit acids will get through the very thin layer of tin and the iron under it will rust. A rusty container of food is unsightly and is soon in holes. The containers of marmalade coming from Britain have a lining that is quite impervious to the fruit acids. If our containers could be similarly lined they could be used over and over again. They would be much lighter and handier for use in every way than the glass containers. How about the Women’s Institute entering the field here and doing

experimental work till a satisfactory container is evolved and made available for every household? All would then have a chance to preserve and keep on using the fruits that mean so ’much where health is concerned. At present the sugar company and the beekeepers make the outside of their containers quite satisfactory, and as they are fixed to be used as billies and other household articles when empty, why not line them as the imported marmalade tins are lined and make them available as jam holders and billies that will run for many years and allow of the cheap preserving of lots of fruit that now goes to waste? — I am etc., Economy.