ANSWER TO CORRESPONDENT
"Inquirer," Coal Creek, Roxburgh:— Peas should be bottled directly they are pickled, and selected while green —they must not be bottled when hard and withered. Shell, blanch, and precook in a saucepan of boiling water for five minutes. Plunge into cold water and drain. Pack into hot jars within one inch of top; then add hot water to cover, one teaspoonful of salt and one tablespoonful of vinegar to each quart. One teaspoonful of sugar may be added if desired. Place a new rubber on each jar, adjust cover and screw lid on tightly. Then qive it one half turn backwards to allow for expansion of contents of jar. Place in water bath in sufficient water to cover tops to a depth of about one inch. The temperature of the water should be the same as that in the bottle. Do not begin to count the time until the water boils over the jars. Allow two hours for young peas and two hours and a-half for bought peas, as they are not strictly fresh. Immediately on removing jars from the steriliser screw lids down tightly and invert jars to cool. Avoid draughts on the jars, but cool as rapidly as possible. Wash jars thoroughly and stow/ in a cool place.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/ODT19381220.2.180.1
Bibliographic details
Otago Daily Times, Issue 23687, 20 December 1938, Page 20
Word Count
213ANSWER TO CORRESPONDENT Otago Daily Times, Issue 23687, 20 December 1938, Page 20
Using This Item
Allied Press Ltd is the copyright owner for the Otago Daily Times. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence. This newspaper is not available for commercial use without the consent of Allied Press Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in