HOME PRESERVING

Press, Volume CV, Issue 31003, 8 March 1966, Page 2

HOME PRESERVING

[By

SUSAN BAKER]

At this time of the year New Zealand housewives become engrossed in the rewarding business of storing away food for winter. They may use the waterbath, pressurecooker or overflow bottling method. AU three systems are Straightforward enough, but inevitably there are queries. Small problems do sometimes arise. These are typical questions I have received—and the answers: Can the overflow method be used for vegetables? No. This method can only be used for acid fruits, preserves, jams, bottled pickles and other foods to which enough sugar or vinegar has been added to keep the produce from spoiling. When using the overflow method, cook in small amounts and seal while the fruit is boiling hot. What are considered acid foods? Fruits, most tomatoes, rhubarb, beets or other vegetable pickles. All other vegetables, meats, poultry and other foods are considered non-acid and should be preserved only by the waterbath or pressure-cooker methods. Why is it more difficult to bottle vegetables than fruit? Because vegetables are nonacid, it is more difficult to kill heat-resisting bacteria at ordinary temperatures. Should all vegetables be blanched before bottling? Yes. Blanching thoroughly cleans the surface, sets the colour, saves vitamins and improves the flavour. Should the screw bands be removed after the jars are cold?

Yes. Screw bands are unnecessary once the jars are sealed and can be used again. After processing, should jars be turned upside down to test for leaks? They should never be turned upside down after processing. A perfect seal is not complete until the jars are cold. Turning jars upside down before that stage may even prevent a seal. How can you tell when a seal is obtained?

When the jars are cold, tap the lid gently with a spoon. It should give a Clear ringing tone and the lid should be curved slikhtly inwards. You should also be able to lift the jar by the lid after the screw band has been removed. “Dome” seals require no testing, because if the dome is down, the jar is sealed. After sterilising the seal lid, should it be dried before placing it on the jar? No. The reason for sterilising it could be defeated by wiping it with an unsterile cloth.

Which is the best bottling method? All authorities agree that the boiling waterbath or pres-sure-cooker methods are the most efficient. These can be done either by the hot-pack or cold-pack methods. Chinese Dinner.—Princess Margaret went to a Chinese dinner tonight a s guest of the Hong Kong Executive and Legislative Councils. The menu included shark’s fin with chicken, shrimps with crispy rice, roast Peking duck, and bird’s nest and pigeonegg soup.—Hong Kong, March 6