Bottling Fruit Without Sugar

New Zealand Listener, Volume 6, Issue 139, 20 February 1942, Page 23

Bottling Fruit Without Sugar

; ee ae Dear Aunt "Daisy, : Let me try to prove myself a good Link in the Daisy Chain, by giving you my way of bottling fruit, I never use sugar; and when anyone grows their own fruit, it makes a cheap winter dessert. I do all fruit alike. First, I get everything ready..I do four pots at a time in a preserving pan of water, to come to an inch of the jar ridge, I also have a little pot of half mutton and half beef fat (without salt), ready melted on the range. All the jars are in the oven warming, and I put a folded bag, or :oven-cloth, between the jars when they are boiling in the pan. I fill a jar at a time with fruit to the top; then fill with boiling water, and put the lid lightly on. By the time the

fourth jar is in the pan of water, the first is nearly ready to come out. Just test with the finger. Take one jar out at a time, and have another ready to take its place. Run a knife round the side of the fruit gently, to release any air bubbles. Put on the rubbers. Then put into each jar, gently, 2 tablespoons of the melted fat, and screw down tightly and set aside where they won't be disturbed. Do not turn upside down as the fat on top keeps the jars airtight. I have never had one jar go wrong, and I have kept some for seven years. The longer it is kept the better the fruit seems to be flavoured. When wanted for use, it is a thick syrup, and some fruit does not need any sugar when opened! The fat is just lifted off the top with a knife. Tomatoes I do the same way, only I put in each jar 1 teaspoon salt, and they keep for years. Smajl sized tomatoes are best to fit into jars, I hope I’ve made this clear. All kind thoughts from-Ruby S. (Washdyke),