Jam for England
Dear Aunt Daisy,
Some years ago you gave details of packing home-made jam in golden syrup tins to send overseas. I have not the instructions, but would be pleased if you will give me the procedure for filling the tins, whether one: fills them with the hot jam, and seals immediately, and solder the lid, or any other way of doing same. Hoping you can assist me as I desire to send some of my own grown fruit made into jam, for relations in England. Thank you. "Hazel," of Feilding. Well, Hazel, there is no set method. First see that the tins do not leak round the bottom, where the join is. If it does, solder it up. Then it is best to boil the tins in water for 20 minutes, so that they are properly sterilised-and then you just pour in the hot jam — leave enough room for the lid to press in. Then put the lid in firmly. You can solder round it if your prefer, although I think adhesive plaster would do the job quite satistactorily, provided the lid fitted very well. Solder would make sure that the lid did not get pushed out as the parcel travels.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19461101.2.48.3.2
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New Zealand Listener, Volume 15, Issue 384, 1 November 1946, Page 27
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204Jam for England New Zealand Listener, Volume 15, Issue 384, 1 November 1946, Page 27
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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