TO PRESERVE CHERRIES.

Sun (Christchurch), Volume II, Issue 565, 1 December 1915, Page 4

TO PRESERVE CHERRIES.

No fruit more fully "repays care in preserving than cherries, which should be full-grown, but not over-ripe for the purpose. "Sugar or no sugar is a moot point with many who preserve fruit whole. The one advantage in using plain water is that it leaves the flavour of the fruit unimpaired. On the other hand, suga,r is a good antiseptic, and may help to preserve fruit not prepared and stored under perfect conditions. Sugar syrup mostly consists of multiples of lib of cane sugar and one pint of water, usually boiled for 20 minutes. At the start, cold water surrounds the jars in order .to avoid risk of breakage, but the water or syrup filling them to the brim may be hot or cold. Lids cover the jars to conserve the heat, the boiling pot, when deep enough, being kept covered for the same reason. A slight shrinkage indicates when tho process has been carried far enough. A specially designed apparatus simplifies the task, of course, but homely" substitutes produce no less excellent results. Capable housewives experience mo difficulty in improvising a rack of j strips of wood for the bottom of a ilarge boiling pot, or they may use a double layer of sackcloth. Swathings ! of hay are not at all necessary, jthe water is kept barely simmering, as it should be, no ebullition occurs to disturb the jars. The one essential is absolute sterilisation. The heat applied to thenars filled with fruit and water or syrup may be trusted to destroy minute organisms that cause mischief, but the only real •safeguard against their presence is to scald every implement in boiling water before bringing it in contact with the jars or their covers. Should it be necessary to remove the lids from the jars they must be kept in boiling water until replaced.