Beetroot with Gelatine
Dear Aunt Daisy, I saw from The Listener that "M.M..," Auckland, would like a recipe to preserve beetroot. I have been doing so for years with the following recipe, and have never had a failure. I usually add gelatine to the syrup when I open a bottle, as we like it best jellied, with young children it does not make a mess. Cook and peel beetroot, cut up and pack in bottles. Bring to the boil 12 cups water, 4 cups vinegar, 1 cup sugar, salt and pepper to taste; boil 5 minutes. Pour over beetroot in bottles and process in water bath as for fruit for ‘15 minutes. I always do this to make sure, but some people just pour over the hot
brine and seal.
N.
J.
Lumsden.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19540709.2.47.3.2
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New Zealand Listener, Volume 31, Issue 781, 9 July 1954, Page 23
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133Beetroot with Gelatine New Zealand Listener, Volume 31, Issue 781, 9 July 1954, 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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