A Man's Letter
Dear Aunt Daisy, : I do about 609 to 700 bottles of fruit a year and have never had a failure. I fill all my bottles to overflowing, put on the seal and then the cap. I previously paint the inside of the caps with vaseline. I leave the caps on! They don’t corrode when covered with the vaseline. Should they be hard to remove, hold under the hot tap for a minute or so. I process all my fruit insa boiler as the intense heat in oven destroys the seals. Pears, peaches, apricots, nectarines, etc., I do in syrup, and spoon it into the bottles, then fill with syrup to overflowing. The greatest care must be taken to see that the cap is screwed well on. When processing fruit in jars in the boiler, I do not put the outer seal on. I replace the shrinkage of fruit in the bottles from some I have been stewing in syrup. Fill up with syrup, place on seal at once, then the lid, and screw down-and forget it until the fruit is required. I hope this will help some of your Daisy Chain. "30-Years Preserving."
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480416.2.50.3.2
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New Zealand Listener, Volume 18, Issue 460, 16 April 1948, Page 27
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196A Man's Letter New Zealand Listener, Volume 18, Issue 460, 16 April 1948, 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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