USING NO SUGAR
BOTTLING OF FRUIT RECIPES USED IN ENGLAND The following method of bottling fruit without sugar has been advised in England during the present Avar : Peaches, apricots, plums, nectarines.—Warm jars: prepare fruit in usual Avay and pack tightly in the jars; scrcw on lid Avithout rubbers' and plaec in oven temperature 250 to 300 degrees and leave for half an hour; remove the jars and fill to oA*erfloAA'ing AA'ith boiling AA'atcr. Put on rubbers and screAV lids tightly. Tomatoes. —Ponr boiling Avater over tomatoes to remove skins; leave to drain for fiA r e minutes: then pack tightly in warmed jars until filled to the brim; screw on lids and leave in the oven for an hour. No Avater is required; remove jars, put on rubbers and screw lids doAvn tightly. These Avill appear to be squashed in the jars, but when you use the tomatoes you Avill find they are still whole and just like fresh fruit.
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Bay of Plenty Beacon, Volume 5, Issue 24, 4 March 1942, Page 8
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160USING NO SUGAR Bay of Plenty Beacon, Volume 5, Issue 24, 4 March 1942, Page 8
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