FRUITS AND VEGETABLES

Wairarapa Times-Age, 8 February 1940, Page 8

FRUITS AND VEGETABLES

HOW TO PRESERVE THEM. There are many ways of preserving fruits and vegetables but the undermentioned are the most popular. Open Kettle Method. The open kettle method is so called because the food to be preserved is complete cooked in a saucepan and then poured into the jar. Unless the jar, the cover, the rubber, and all the utensils that come in contact with the food have been thoroughly cleaned by being boiled for several minutes or steamed before the jars are filled, and unless the work is carefully done, there is always the risk that the bottled food will be infected, and that it may spoil after the jar has been sealed. Cold Pack Method. The cold pack method is so called because the uncooked or partly cooked fruit, vegetable, or other food is packed in a jar; the food is covered with some liquid, such as water, brine, syrups, or juice; and both the jar and its contents are heated simultaneously by boiling water or steam. This method may be used for most fruits and all vegetables. Blanching. Some fruits must be blanched io facilitate the removal of the skins; vegetables such as peas, beans, asparagus, and cauliflower may be bottled successfully without blanching, thus saving time and a certain loss of food substance. Blanching may be done by either boiling water or steam. When boiling water is used, the fruit or vegetable is placed in a piece of cheesecloth or a wire basket lowered entirely under the waler for one to three minutes, depending on the fruit or vegetable. Then plunge it at once into cold water. For peaches and tomatoes the skins will be easy to remove. Most other fruits do not need to be skinned, but blanching is advisable to improve colour and to cause some shrinkage, thereby giving a firmer pack in the jar. Vegetable Bottling. The same directions may be applied to the bottling of vegetables. If it is necessary to blanch, it should be continued just long enough to make the vegetable sufficiently flexible,to pack easily. Add from one half to one teaspoonful of salt to each pint jar. For peas, and beans, a little sugar improves the flavour. Processing. By processing is meant sterilising in a hot water bath, in a steamer, or in the oven. All. methods are quite satisfactory. Directions for b'otiling fruit by the cold pack method: 1. Select Well grown, firm, but not over-ripe fruit. 2. If possible, bottle fruit on the day it is picked. 3. Wash, peel, or otherwise prepare the fruit, removing all bruised or decayed parts, 4. If there is much variation in size, sort the fruit so that the contents of the jar will be as nearly uniform as possible. 5. Blanch the fruit and remove skins if desired.

6. Pack the fruit firmly in clean, tested jars, to within one half-inch of the top. 7. Fill the jars with boiling syrup or hot water.

8. Place a new rubber on each jar, adjust the cover of the jar and partly seal it by screwing the lid on tightly, and then giving a half turn backwards, to allow for expansion of air within the jar. 9. Boil the jars for the required length of time, having water in the bath covering the jars to the depth of one inch. Do not begin to count the time till the water boils. Bo very careful that Ihe temperature of the water is about the same as the contents of Ihe jar, otherwise the jar may break when it is placed in the hot bath. Keep the water boiling during the entire period. Times required: Plums, 20 to 30 mins.; rhubarb, 20 to 30mins.; peaches, 30mins.; tomatoes, 25 to 30 mins.; apricots, 20 to 30mins. 10. Remove the jars from the steriliser, screw up lightly and invert to cool. Avoid a draught on the jars, but cool as quickly as possible. 11. Wash jars, label and store in a cool nlace.