USE SUGAR ECONOMICALLY

Pahiatua Herald, Volume XLXI, Issue 15235, 28 December 1942, Page 4

USE SUGAR ECONOMICALLY

PRESERVING HINTS Some useful liints on preserving fruits and vegetables have been supplied by the New Zealand Women’s Food Value League at the request of the Women’s War Service Auxiliary. They have been specially selected to enable the housewife to manipulate her sugar to the best advantage. Fruit Bottled With Water; Use sound ripe fruits—freshly picked. New rubbers and sound jars and covers. Store in a cool, dry, dark place. 1. Put regulo on to 4 in gas oven, or 275 degrees in electric. 2. Scald jars and glass tops in boiling water. 3. Dry jars and while hot pack them with fruit. which has been washed (unless skinning is necessary). Pack fruit tightly by tapping the jars on folded cloth or pad. 4. Stand jars containing dry fruiton cardboard or asbestos mat in hot oven. Allow space below jars, which must not overhang grid at back. When the fruit has been heated for required time, take out one jar at a time—stand on a board and immediately pour in boiling water, filling jar to top. Put on new rubber ring and screw down tightly as quickly as possible. The screw top will be easily managed if slightly greased. Time for Fruits in Oven; Black end red currants —1 hour. Peaches and apricots—l hour. Pears and plums—4s minutes. Raspberries and loganberries—3s minutes. Cherries and gf>oseberries—3o minutes. To Serve Fruit Bottled in Water: Pour water into saucepan and sweeten and bring to boil. Tf fruit is firm, place in syrup and cook a few minutes; but if soft,, place in a bcwl and add boiling syrup. Leave to stand until qnite cold. Vegetables; Vegetables, owing to their lack of natural acid, are difficult. to bottle successfully unless acids, such as lemon juice or vinegar. are added—l tablespoon to a pint. Pack the vegetables cooked or raw into hot jars Pour on boiling water with lemon juice added at last minute to within an inch of the top. Seal all jars and then give a half turn back. Place in oven heated to 275 degrees F.. space between jars. Place* tray on lower rack to catch overflow from jars. Process 15 hours to 2 hours. "Remove jars one at a time ar)d screw down firmly