ANSWERS TO CORRESPONDENTS.

Otago Witness, Issue 3443, 9 March 1920, Page 55

ANSWERS TO CORRESPONDENTS.

Constant Reader asks for a recipe for blackberry jam.—Prepare. the fruit weigli it, and ailow to every lib of fruit lib ol sugar. Place the fruit in the preserving 1 pan, without any water, and bring-to the boil (stirring occasionally to Keep from burning), and add the sugar. Boil until a little of the jam tried on a eauoer sets; skim well. Generally speaking, most jams require from half an hour to an hour after the fruit begins to boil. Mixture. —The following recipe ie given for bottling vegetables under which heading, I conclude, tomatoes would come. The vegetables for bottling must be dry, sound, and not over or under ripe. The bottles must be dry and clean. Well cleanse and carefully prepare fresh, sound vegetables, and cut them if necessary. Pack in, bottjes or jars just as you would fruit. Fill the bottles to overflowing with cold water, adding two teaspoons of salt to each pint of water. If you are using bottles with screw-on tops for vegetable.'' do not put on the Rubber rings till afte* the boiling has been done, as the long cooking ruins the rubber, a"nd is apt to flavour the contents of the bottle. If you are using ordinary bottles, tie over with parchment, or leave uncovered. Pack the bottles in the pan with hay or clean rag between them. Pour in cold water to come as far up the bottles as possible without risk of it boiling into them. Cover the pan, and heat the water gradually to boiling point. Let it boil gently from about 15 to 60 minutes, according to the hardness of the vegetable. Some kinds begin to break up quickly, but one must use one's eyes and own judgment. Lift out the bottles and pour into each bottle enough warmed mutton fat to make an inch-deep layer. Tie the bottles or jars* down at once, and leave them till the fat has hardened, then move gently, and store in a cool, dry place.