The Simplest Way to Bottle Fruit
Dear Aunt Daisy; Will you pleasé tell mé the simplest method of bottling fruit? I have plenty
of peaches,
FJ-
P
Yes, this is the old-fashioned méthod: Mote fruit and less syrup Can be packed into the jats. Prepare your truit-whole, halved or siiced-peeled and stoned or not, as désiréd. Make a ‘syfup in préserving pan-either (1) 1 cup sugar to 2 or 3 cups of water, boiled for 5 to 10
minutes; (2) 1 to 2 tablespoons honey to 1 pint water, boiled for 10 minutes; (3) 2 or 3 tablespoons golden syrup to 1 pint water, boiled for 10 minutes. When syrup is ready, drop in the prepared fruit and cook gently till soft but not broken. Then ladle the fruit carefully into hot jars, and OVERFLOW with the boiling syrup. Do one jar at a time and screw it down airtight immediately, before starting another. Any syrup lett over may be sealed into hot bottles and used for sauces or drinks in wintertime. Cover the corks and necks of bottles with wax.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19470418.2.45.3.1
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New Zealand Listener, Volume 16, Issue 408, 18 April 1947, Page 22
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181The Simplest Way to Bottle Fruit New Zealand Listener, Volume 16, Issue 408, 18 April 1947, Page 22
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