Pressure Preserving
Dear Aurit Daisy) oon Ae I would like to help your Hetenare regarding preserving in a pressure cooker. I have never had a failure, but it is essential to use the time-table especially compiled for the cooker. This is the method for both fruit and vegetables. Pack clean jars with fruit or vegetables which may be either raw;or cooked for 3 minutes, except apples and strawberries, which must be precooked again. After packing the jars really full, cover fruit with syrup, not necessarily hot; and vegetables with one teaspoon salt and water. Put lids on and screw down as hard as possible. Place jars on the rack, with 2 pints water. Bring to pressure and cook for specified time. Do not cool under tap as this will cause the jars to burst. When sufficiently cool to handle comfortably, place jars on a sack and screw down again really hard. Don’t remove lids, just tighten. They may bubble a bit, but this is all right. Test at the end of 24 hours. Fruit and tomatoes require 5 lb. pressure. Vegetables, fish, and meat, also poultry, require 10 lb. My pressure cooker has a gauge showing 5, 10 and 15 Ib. pressure, and holds 3 1-lb. jars. Soups, oysters and game of any sort may be preserved, because the pressure at 10 lb. is above boiling point. The saving of time is
amazing.
J.
B.
Beachland.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19510601.2.43.3.1
Bibliographic details
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New Zealand Listener, Volume 24, Issue 622, 1 June 1951, Page 23
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236Pressure Preserving New Zealand Listener, Volume 24, Issue 622, 1 June 1951, 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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