Preserving Lemon Juice
This is for C.R., of Naenae. The first one, entirely fresh and uncooked, has been well vouched for; you may like to try both. 1. Strain pure uncooked juice into small sterilised bottles, nearly filling them. Fill remaining space with olive oil, which excludes the air. Cork. Keep in cool place. When needed, drain off oil with cotton wool, It is a g00d idea to add about a dozen pips to each bottle. 2. Squeeze out lemon juice. Bring skins to boil in a little water, add to the strained juice. Add a little sugarabout 1 cup to 2 big bottles. Boil all for 10 minutes. Overflow _ sterilised bottles, heated, and seal airtight, Dip corks and bottle tops in melted wax.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480924.2.43.3.1
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New Zealand Listener, Volume 19, Issue 483, 24 September 1948, Page 23
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124Preserving Lemon Juice New Zealand Listener, Volume 19, Issue 483, 24 September 1948, Page 23
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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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