Pulping Apples
Dear Aunt Daisy, I thought listeners would like to know about pulping apples. This is the easiest way of preserving apples, and is especially useful for less perfect ones, for the bruised parts can be cut away and the rest used. Just peel, core and quarter (or slice) the fruit, and put into a buttered pan (or saucepan), adding just a very little water, accosding to the variety of apple. Some kinds need hardly any water; while some are very dry. Boil till soft and pulpy; have sterilised jars ready and hot. Put on the rubber ring, and fill to the very top with the boiling pulp. Screw down and make airtight immediately. Wipe the rubber ring if any pulp is spilt on it, or the seal will be incomplete. If using jars without tops, just fill to the very top and paste over with strong papers and hot paste.-Yours
sincerely,
E. P.
Nelson
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19460412.2.50.3.1
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New Zealand Listener, Volume 14, Issue 355, 12 April 1946, Page 27
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156Pulping Apples New Zealand Listener, Volume 14, Issue 355, 12 April 1946, Page 27
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