Thank you for correcting the text in this article. Your corrections improve Papers Past searches for everyone. See the latest corrections.

This article contains searchable text which was automatically generated and may contain errors. Join the community and correct any errors you spot to help us improve Papers Past.

Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image
Article image

HOW TO MAKE PRESERVES.

(By Blise In New Zealand Times.) Wben about to commence preserving tee that everyfchinfif used f r tbe pur« ose Ib dean and dry. the boit'ea especially. Never place the pan flit npon tbe fiie or ft will be liable to burn. For my own part, I prefer uaiiK? odo of those Hrtle portable gas stores, n^w so cheap and general. I find it 'more convenient, as tbe heat can be regulated, leea time is taken, and ess fatigue invoked. If the sngar be clean »nd pure, very little skitbtnlng is neoeßaary, but tbe stirring muit be constant ; for this parpose a silver or wooden epoon must be .used, as contact with iron or tlu will epoll the color. A. piece of wood, with a broad smooth base, answers exoellently, as it sweeps over a good npasa of the pan's bottom. To preserve both fcbo fl .vnr and oo'.or of frolt m jama and joiii^s, bo|? t Tie m -rapidly until well reduced beforo adding. the bu.'&v. Thld Is a more economical plan than the old one of putting both together at fiwt,

An UK y »ro foremost iv Bea uu, we will take grfcen g>oßeb»rr ; ps, <Jnd I will show you how jolly and jam can be made. At one time wi h very little extra trouble After nea*ly topping and tailing, weigh the fruit, wash it, and put into the pieserving pun with a pint of water to ten ponndi of gooseberries j let it boil for half an hour, then add three quarters of it pound of enijar to each pound. In choo ioi* pug>ir, wither h&ve crushed loaf or 'he white c-yt-tallioed Chinese bu ar now ia tho marker, • you are sure that hat ia made from tho cane and not front beetroot. The latter kind of un^ar doss not preserve well, the j*eu spoils.

Of course you ere aware -that greo" gooseberries will not mike quite so bright colored a j»m as half ripe ones, but you wi)l find after a quarter hoar's fun tier boiling the preserve will assume a very good color ; if not, boil a little longer, itlrrlng continuously, No harm can be done by a minute ov two longer than enough, but as a rule half an hour's boil* Ing without nuear, and the same time with tho sweet addltiou, is the right time

Now for 't-i.o jelly. S'. triply strain off «otne «.f tft« juice, of wh'c>> there will bo plenty i'Uuo a pU:ce of mu>'lin or a clean tea cloth (if you do not mind staining i) iri a gravy strainer over the jaa ; alow the syrup to run through, then put tho pulp on one aide and pour out fresh till you hfcve •o.ffioienl jelly. Should it not be clear enough pnss it through the mustiu again. The pulp you wllll return to the main quantity, which will be q'lite at liquid, as needs be. Ido this with all my peach, plum, greengage and quince jim, for all of which the above formula is oor* reot

Gar rants do not make good jam, as the seeds are ro large »nd numerous, and the palp comparatively small m quantity ; bnt for jelly they a^e much esteemed. dORRAKT JRLLT. The frail must be ripe, and the sooner they are used after picking the better for the fUvoe (» rale wh eh hods good for all fruits, par icularly raspberries and strawberries), If olean and free from leaves the bunches need not be stripped Fill a stoneware j*r, tie thiok paper over and let it m the oven for some hours to extract the juice, Then r 1 * H'> f hrou?h muslin, equetrfog the fruit to get •!! you caa. To ench pint allcv lib white su^a^ adding it after the juioe han been boiling ior a quarter of an hour ; another qaarter with the sugar should be enough ; try a few drops on a oold plate and you will sco whether it sets properly ; tSen take off the pan and fill your glasses STRAWBERRIES WHOLE. A beautiful ureaerve is madd by boiling etrawberrieß m red currant juice. Proceed as above, and when the syrup has come to the boil, and after the BUgar is added, put m a proportionate quantity of fine whole strawberries • let them simmer for ten minutes, gently stirring, or ruther moviug, the syrup along tho bottom of the pan all »he while ; put away m jelly glasses or tumblers. DAMSON CHEESE. Get the damsons quite ripe, and to each quart alow J!b of sugar; put the damson b into a jur, and baKo m a moderate oven till s<ft, then iub through a sieve or. colander; break the gtones, b'-anch the ken els, add them to the pulp, and put a I m the preporviug pan with the sugar, b<il for an hour and a half, and put into shapes, Very much depends upon caref u ness m putting aw y preserves. My wuy is to cover with rounds of thin paper dipped m ealad i), >n direct contact with the jam 5 th n cover with two thicknesses of white paper paßted on with white of eggs. 1 have heard that preserves may be kept m excellent condition by eimply cover-' ing the jars with c tton batting. Putrifaction is caused by the invisible oreatures m the air ; cooking expels these, an<l Professor J'ynilall has proved that atmospheric germs cannot pass through a layer of cotton, consequently the fruit is protected. Ab yet, I have not tried the plun ; perhaps some of my readerg may be inclined to do bo.

To my mind the best method of preserving fruit is the one I have before now strongly advocated, and that is • Conning.' Nothing can bo more serviceable and relishu >Io m a family than a good stock of whole peaohes, goose berries, apricots, &c , and nothing is easier to do, or more a point of economy, Yenr after sear5 ear I have laid m a supply of canned fruits, and dear y do I enjoy iotrodocing them to novices m this brancb of preserving. All through the winter there U the satisfaction of placing on the tabl" a fine di«b of fruit with or without an accompanying dish of ousta'd or cream for the family's delectation. When I first commenced, tins alone were availablo, bnt soon the American glass bottler, with tcrew lids, porcelain-lined, wero imported, and now they aie quite well known, though still rather expensive. Fortu-* nately they last for ever with care. CANNING FRUIT For this purpose it is the beet to choose froit not quite ripe, bnt as sound and fair as possible ; wipe with a damp oloth. In your preserving pan make a syrup m the proportion of three pounds of snvar to one gallon of water, toiling for twenty minute* ; then pot m the frnit, and when it reaches boiling point again, let it remain for a certain number of minu'ec, acocrding to the hardners of the frnit. Goosberriea take but 3 or 4 minutes : they should not burst, ; Chetries, 6 minutes ; peaches, whole, 15 minutes ; pears, 20 minutes ; plums, hardly irore than a eoald.

Tbe main point is to see that the j»rß are perfect throughou' — the slightest nick out of the edge will cause the fruit to spoil. The robber ring which rendera the lid air-tight should be soft and pliable. Have oich Hd close to its own jit*, to ensure quickness m screwing on. Now, while the ryrap Is boiling, fill the jars overflowing ; as each Ib filled (crew on the cover, and m a few miont'S give another tarn or two. If yon are doing peaches, P.tin as many whole ones as possible, and pack ronnd the aides with halves and quarters, at)d then pour In the boiling syrup. With quiolmas (t manipulation Bucre*a is assured, 1 have m the house now trait tyro years old, as perfect as If fresh.

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/AG18870111.2.20

Bibliographic details
Ngā taipitopito pukapuka

Ashburton Guardian, Volume V, Issue 1453, 11 January 1887, Page 3

Word count
Tapeke kupu
1,328

HOW TO MAKE PRESERVES. Ashburton Guardian, Volume V, Issue 1453, 11 January 1887, Page 3

HOW TO MAKE PRESERVES. Ashburton Guardian, Volume V, Issue 1453, 11 January 1887, Page 3

Help

Log in or create a Papers Past website account

Use your Papers Past website account to correct newspaper text.

By creating and using this account you agree to our terms of use.

Log in with RealMe®

If you’ve used a RealMe login somewhere else, you can use it here too. If you don’t already have a username and password, just click Log in and you can choose to create one.


Log in again to continue your work

Your session has expired.

Log in again with RealMe®


Alert