GRAPES FOR PRESERVING AND VINEGAR

New Zealand Listener, Volume 10, Issue 252, 21 April 1944, Page 23

GRAPES FOR PRESERVING AND VINEGAR

ANY people have written to me about vinegar being in short supply. Actually, the real shortage has lain chiefly in the bottling of the vinegar, and we generally find that if we take our own bottles to the grocer or store-keeper, he will fill them for us. Try to cooperate by leaving the bottles all day and calling for them on the way home, for the storekeepers are mostly shorthanded, and can only fill these bottles during slack intervals. However, for those people who can get plenty of grapes cheaply, here is a method for making Grape Vinegar. It must be left 5 or 6 months to mature, and even then improves with keeping. Grape Vinegar Dark grapes make dark vinegar, white grapes light vinegar. Have them fully ripe, bruise and crush them, and to every 3lb. of grapes add 2 gallons water which has been boiled and _ cooled. Leave standing in earthenware ofr wooden vessel for 6 or 7 days, stirring well twice a day with wooden spoon. Then strain through coarse cloth, and add one pound of sugar to each gallon of liquid (measured). Return to a clean eatthenwate or wooden vessel, and leave for 6 months, covered only with a cloth to keep out the dust. Then strain and bottle. Grape Vinegar (Without Water) Crush the grapes, put into an earthenware or wooden vessel with sugar in the proportion of a cupful to a gallon of grapes. Stir each day for a week, using a wooden spoon. Then strain through coarse cloth, and leave for a second week, when it must be strained through a finer cloth into glass or earthenware jars, and left uncorked for 3 or 4 weeks. Then strain and bottle; cork down. It is best left now for 3 or 4 months before using. Grape Ketchup This is delicious, especially, with poultry, rabbit or veal. Five pounds grapes, 1 dessertspoon spice, 2 cups brown sugar, 3 cups white sugar, 1% tablespoons cloves, 1 teaspoon salt, 4% pint vinegar, pinch cayenne, 114 tablespoons cinnamon. Steam and wash the grapes and put in pan with just enough water to prevent sticking. Simmer till tender, stirring often. Then pass through sieve to femove skins~ and stones, return to pan and add vinegar, sugar, salt and spices, and boil till thick. When cold, bottle and cork and seal. Grape Juice (Unfermented) This should keep well, if bottled in hot, sterilised bottles while at boiling point, and a teaspoon of olive oil poured on top to make sure of being airtight. Then cork tightly. When using, soak up the olive oil with cotton wool or blotting paper. Crush the grapes well, and allow to stand a little while. Then add a very little water and place over low heat to make juice flow. Gradually bring to boiling point, and then strain

through muslin. Bring ‘to the boil again, add %4lb. sugar to each pint of juice and stir till dissolved. Then boil ~ for 5 minutes steadily. Bottle while boiling. Pickle of Grapes This is a Perthshire recipe, rather unusual, and quite refreshing with any cold meat. Select large, firm grapes, and pack into jars, leaving a little bit of stem on each grape. Boil up sufficient vinegar to cover, with brown sugar (Alb. to a quart), "oz. of cinnamon and loz. of whole spice. Let it get cold, then pour over the grapes and seal airtight. Green Grape and Blackberry Jelly Take an equal quantity of green grapes and blackberries. Boil with a little water till soft. Strain through jelly bag as usual. Allow cup for cup of sugar. Bring to boil, add sugar and boil till it will set when tested. Green Grape Jam Two pounds grapes, 1 teacup water, 134lb. sugar. Put grapes and water in pan, press and cook till soft. Then add sugat and’ boil till it ‘will set. Strain through strainer to get out skins and seeds, and add the juice of a lemon. Flavouring essence may be added if liked. Grape Jam To 1lb. grapes allow %lb. sugar. Put fruit if buttered pan, bring to the boil, add sugar and boil till it will set. No water. Skim off seeds.