Bottling Beetroot and Tomatoes
Dear Aunt Daisy, About bottling beetroot:’I just. boil the beet and skin in usual manner, slice into jars and pour over sufficient vinegar to cover completely. The vinegar must first be boiled 15 to 20 minutes. Cover with usual jam covers but do not allow any metal tops to come in contact with the vinegar. ' Now for bottling tomatoes: Every year I do them this way and never once have I had a _ failure. Allow approximately 2 lb, tomatoes to a large preserving jar. Stand tomatoes in baking tin, meat dish, or any such container, in even until tender. Drop into heated jars with a fork. Add 1 teaspoon salt to each jar. Fill to overflowing with juice that escapes into container while cooking, and screw down. After having these pure tomatoes in their own juice I find tomatoes done anv other wav quite unnalat-
able.
3 "Coral,"
Lyttelton R D
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19550407.2.52.2.3
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New Zealand Listener, Volume 32, Issue 819, 7 April 1955, Page 23
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155Bottling Beetroot and Tomatoes New Zealand Listener, Volume 32, Issue 819, 7 April 1955, Page 23
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