GENERAL RULES FOR BOTTLING FRUIT OR VEGETABLES.

Maoriland Worker, Volume I, Issue 6, 20 February 1911, Page 19

GENERAL RULES FOR BOTTLING FRUIT OR VEGETABLES.

1. Use wide-mouthed jars—those with glass inner covers and screw metal tops are best. 2. Use sound fruit of good quality. 3. Put the fruit into the jars, stand them in the boiler, pack them round with hay, or a cloth, before pouring on the boiling water or syrup. 4. Have the jars clean, hot, filled to overflowing, and sealed quickly and thoroughly. GENERAL RULES FOR MAKING JAMS AND JELLIES. 1. Use fresh, dry, sound, not over or under-ripe fruit. 2. Good cane sugar is the most economical. 3. Use either copper or enamellined iron pans. 4. Stir with wooden or silver-plated spoons, never iron or tin. 5. It is generally safe to allow £lb. of sugar to lib. of fruit, unless otherwise directed. 6. The quantity of water depends on the juiciness of the fruit. 7. Boil jams quickly, stir, and skim well. 8. Boil them until the preserve sets in a jelly, when some is cooled on. a plate. 9. Directly it is cooked, empty the jam from the pan into clean" dry jars. 10. Cover the jars down at once, and store in a cool, dry place. To cover jam while hot, dip a piece of white paper in milk* and press over the jar. It will become hard and air-tight.