Sealing Preserves

New Zealand Listener, Volume 6, Issue 150, 8 May 1942, Page 23

Sealing Preserves

Dear Aunt Daisy, I have often‘heard you giving advice, re sealing jams and jellies, also for bottling tomatoes. For many years I have used no other method of sealing preserves than cutting rounds of writing paper, or greaseproof paper, and soaking these in a little milk; then sealing bottles whilst very hot. The heat forms a vacuum, and turns the milk into casein, which makes a parchment-like airproof covering, and lasts a very long time. I have never had any mould in years, and the same applies to the cello- : phane covers, which must be put on whilst contents are hot. A method I have found successful for preserving tomatoes when jars have run out, is as follows:-I use golden syrup tins which I have saved during the year -I heat these thoroughly. Then cutting ‘the tomatoes through, I simmer them gently for 10 minutes, allowing a small teaspoon of salt and a dessertspoon of sugar to each 4 Ibs. of tomatoes. Fill the tins to overflowing and then put on hot lids and bang these down with the end of the rolling pin. Of course, one

must have a clear run for this, as sometimes one gets a tomato shower-bath, which makes one look a bit "measley." However, it’s all in a day’s merch at preserving time! I must not forget to tell you that to make sure when using this method, I add a small pinch of salicylic acid tc 4 Ibs. tomatoes. I have had them keep

three\ years done this way. But when sterilising in bottles, I find they keep without the acid. By the way, I always hang up used rubber rings in the cupboard, and when making steamed puddings, they clip over the basin quite nicely with a little stretch, and last several times.

Takapuna