CANNED LOGANBERRIES

Sun (Auckland), Volume III, Issue 880, 25 January 1930, Page 7

CANNED LOGANBERRIES

DELIGHTFUL “OAK” PRODUCT Rich luscious loganberries that make the mouth water are now obtainable by anybody at any time of the year, thanks to Thomson and Hills, the famous “Oak” people. Canned loganberries are a delicious treat, perhaps one of the greatest prizes given us by the canr ing process. The fine ripe berries are carefully washed and picked over, and only the best chosen for the cooking. When the tin is opened, say at a picnic or for tea or supper on a hot summer’s day, and the fruit served with cream, they are lovely They are so sweet that they could even be eaten without sugar or cream. Canned pears, peaches and apricots are other great canned specialities, of course, but Thomson and Hills also can blackberries, black currants, fruit salad, gooseberries, “Bartlett” pears, greengages, passion fruit and raspberries. The canning of frtiit has developed in recent years much more than people know. At one time nearly all the tin • ned peaches and apricots had to be imported, but now there is no need to go outside New Zealand to get good canned fruit. In adidi ion, of course, one must rej member that the development of canning has greatly widened the market ! for locally- grown fruit as the orchard- • isis now grow sufficient to last over I the whole year.