PRESERVES

Waikato Times, Volume 107, Issue 17964, 8 March 1930, Page 3 (Supplement)

PRESERVES

WAYS OF IMPROVING THEM. If your preserves show signs of deterioration a little care now will save a lot of trouble later on. You can improve “sugary” jam by putting it in the oven to melt the sugar, allowing it to cool again before use, of course. If the preserves seem to be fermenting remove the old covers, heat the jars by standing them in a bowl of hot water, dip new’ covers in vinegar, and lie them down firmly. Should jam, become mildewed scrape off the mildewed part and a little underneath; boil up the rest and put in clean pots. Sometimes jam goes wrong because the place of storage lacks proper ventilation. In ttiis case extra precautions should be taken when covering the jars. Have a little brandy ready in a saucer, cut the papers in rounds, soak them in the brandy, cover the jars immediately, and tie securely. Treated in this way your jam will keep indefinitely if stored in a cool place. ■ If you arc compelled to use a slightly damp cupboard for storing preserves place a bowl of lime on the shelf. The lime absorbs the moisture, and the preserves are prevented from gathering mould on the top. Replace with fresh lime as the old becomes uieffectivo.