ECONOMY WITH SUGAR

Dominion, Volume 36, Issue 104, 27 January 1943, Page 3

ECONOMY WITH SUGAR

Food Value League Hints On Fruit Preserving Some useful hints on preserving fruits have been supplied by the New Zealand Women’s Food Value League at the inquest of the Women’s War Service Auxiliary. They have been specially selected to enable the housewife to use her sugar to the best advantage. . . Lise sound ripe truits—tresbly picked, new rubbers, and sound jars and coteis. Store in cool, dry. dark place L lul reg uh OU to i in gas oven, or 2io degrees in electric. Scald jars and glass l ?l ,s boiling watei. Dry jars, and while hot pack them with fruit, which Ims been washed (unless skinning is necessary). Baek fruit tightly by tajiping the jars on folded cloth or pad. Stand jars containing dry fruit on cardboard or asbestos mat in hot oven. Allow space below jars, which must, not overhang grid at back. When the fruit has been heated tor the required time, take out one jar at a lime —stand on a board and immediate y pour in boiling water, tilling jar to top. Put on new rubber ring and screw down lightlv as quickly as possible. 'Hie screw top will be easily managed it sligutiy "''l’he time for heating various fruits is given as follows: —Black ami red currants, 1 hour; peaches and apricots, i hour; pears and plums, -l.j minutes; raspberries ami loganberries, 3 ; > minutes, cherries «iud gooseberries, uO minutes. To serve, pour water into saucepan and sweeten and bring to boil. 11 fruit is firm, place in syrup ami cook n tew minutes, but if soft, place in a bowl and add boiling syrup. Leave to stand till quite cold.