Lemon Juice for Vinegar

New Zealand Listener, Volume 31, Issue 797, 29 October 1954, Page 33

Lemon Juice for Vinegar

Dear Aunt Daisy, I am sure that at some time you have | put over recipes for using lemon juice | instead of vinegar in chutneys. I cannot find a recipe and am wondering whether | you do have one, and if you would be so kind as to print it in The ListenerI really believe I get The Listener mainly for your page! With many thanks for past help. "Grateful," Wanganui. I haven't any special recipes for using lemon juice instead of vinegar, but I believe many people do this, just following the rest of the recipe. The only pickle recipes I have without vinegar are these, both for tomato sauce: Ten pounds tomatoes, 1 Ib. apples, 3 onions, juice of 5 or 6 lemons, 1% Ib. salt, 3/4 Ib. white sugar, */4 oz. whole cloves, 1 oz. allspice. Cut tomatoes and apples in pieces without peeling. Peel onions and cut into cubes, and add other ingredients. Boil 2 hours, Rub through a fine sieve. Put on stove and boil again. Then put into sterilised bottles,-and cork tightly. Or alternatively, 12 Ib. of tomatoés, 4 onions, 2 Ib. white sugar, 1 teaspoon cayenne, 2 oz. whole ginger, 2 oz. garlic, 4 oz. salt, 42 oz. spirits of wine, a few drops oil of cloves, 14 oz. acetic acid. Boil tomatoes, onions, garlic, ginger and salt for an hour, or until all are boiled down. Strain this and return to stove, add cayenne and sugar and boil for 1 hour. Take from stove and let cool. Add a few drops of oil of cloves, the spirits of wine and. the acetic acid. Bottle, Get oil of cloves, acetic acid and spirits of wine from chemist. :