SUMMER FRUITS

Wairarapa Times-Age, 12 March 1940, Page 10

SUMMER FRUITS

SIMPLE PRESERVE METHODS

STOCK THE PANTRY FOR WINTER

Il should not. be considered that it is impossible to bottle fruit without the aid of special equipment. A fish kettle, or a large boiler with a tightfitting lid. will answer the purpose very well. It must have, however, a false bottom. so that the bottles will not come in contact with direct heat. This can be made from thin Hat pieces of wood joined together trellis fashion, a piece of old felt or blanket, or several thicknesses of brown paper. Alter bottles have been filled with fruit, pour on cold syrup, place tops on, and allow them to stand for a while. The fruit will sink a little, when more fruit may be added. The jars containing harder fruit., such as quinces and apples (also tomatoes), are best placed in the steriliser and heated for a while before filling up with more fruit and syrup. When they are ready place them in the steriliser, fill the steriliser with water up to the necks of the jars, cover with a tight-fitting lid and place on a very low gas until the temperature is 185 degrees Fahrenheit. Maintain, the heat this degree for 15 minutes for berry fruits, twenty to thirty minutes for harder fruits. If a thermometer is not used, slowly bring trull to simmering point (takes 11 hours, thermometer method as well). At this point small bubbles will be seen rising from the bottom to the surface of the boiler. On no account should the bubbles be large, as this indicates the water is far too hot.

As soon as sterilisation is completed, remove bottles front water and place on a wooden table or stand. Do not place on a marble slab or such, or the bottles are likely to burst owing to the sudden change in the temperature.

The syrup is important. The use of a very heavy syrup tends to make the fruit rise, thus spoiling the appearance of the bottles. The strength of the syrup varies from lib sugar to each quart of water, and for the sour fruits up to 21b to each quart. Bring sugar and water to boil and allow to boil for a few minutes, no longer; strain through a muslin, allow to cool. Grape Jelly. To each pint grape juice (made thus: Remove grapes from bunch and wash well, place in boiler with 1 cup water, put on very low gas and stir fruit well to extract juice. Continue this until juice flows freely), add 11b sugar and 2 teaspoon tartaric acid. Bring to boil, then add 1 bottle prepared pectin, as grapes do not contain it. stir well, and again bring to boil; boil for A minute, turn out gas, and allow to stan da few minutes. Skim well and pour into jars. Cover immediately. Fig Chutney. Cut 31b green figurs into rings, lib stoned dates, and lib preserver ginger into cubes. Boil 1 quart vinegar and :;lb brown sugar together for a few.minutes, pour on'to figs, etc. then add lib raisins, 21b very small white onions, 1 teaspoon salt, and a little cayyenne to taste. Allow to stand overnight, and next day boil for about 3 hours, or until mixture is thick and dark. Place into jars and seal well. Mint Jelly. Extra Good. Wash well 61b green sour apples, cut into thin slices and place in boiler with 3 quarts water and ihe juice of 4 juick lemons. Bring to boil, and continue to boil and continue to boil until a' soil. pulp. Strain through a clean tea towel tied on to the upturned legs of a chair. Allow to drip until, all the moisture leaves pulp. Boil liquid for 20 minutes after it reaches boiling point. Measure anil add equal quantity sugar. Once again bring to boil, and boil quickly for 5 minutes. Tn the meantime, wash a very large bunch mint, rub the leaves a little to bruise them, thus enabling the flavour to come out. add to syrup, and boil until syrup seis when tried on a cold plate. Add a lew drops green colouring, remove mint and skim well. Pour into jars and cover immediately. Pickled Plums. Place in a saucepan, 2llb sugar, ioz ground cinnamon. loz ground inaco, 1 oz ground nutmeg. 1 teaspoon cayenne. loz whole cloves, and 1 quart vinegar. Bring to boiling point and pour over 61b plums, well washed and dried. Allow Io get quite cold, then bottle and seal securely. The plums should be kept, whole. Spiced Cherries. Place in saucepan 31b brown sugar. 1 pint best vinegar. loz whole cloves, 4 bay leaves, ioz slick cinnamon, and loz whole mace, placed in a muslin bag. Boil together for ID minutes, then pour on to 31b well washed and dried cherries. Allow diem to stand in syrtijj for 1 days, stirring them with a wooden spoon occasionally. Then strain syrup and boil for another 5 minutes. Pour over cherries and allow to become cold. Bottle and seal securely. .Any I'ruil can lie spiced in tliis wav.