Journal of Agriculture, Victoria. 



[lo Feb., 1911. 



Pears and Quinces, after peeling, should be cut in halves or quarters, 

 according to si^e, and the core removed. 



Pine Apples are usually pared and slicetl, tliough .sometimes cut into- 

 small squares. 



Rhubarb is prepared in the ordinary manner and may be preserved in- 

 pieces the length of the jar or cut into short lengths. 



Tomatoes are bottled, either with the skin on or peeled. Instead of 

 being preserved in syrup, the jars are filled with water to w^hich a little 

 salt has been previously added. 



Currants require no other preparation than stemming. 



Preserving Vessel.- — Any kind of cooking vessel will do for this 

 work, provided it is deep enough to tnko the fniir jars. An orrlinnry wnsh- 



cui^LECTION OV PRKSERVED FRUIT. 



ing boiler answers the purpose admirably ; but it is necessary that a wooden 

 shelf or false bottom of about a couple of inches less in diameter than the 

 vessel used, and standing on feet of, say, 3 or 4 inches in height, should 

 be placed in the bottom of the boiler so that the jars will have a level 

 resting place and be kept above the water. 



Method of Preserving. — There are several ways of accomplishing 

 this work, but the one usually adopted is to first make a syrup consisting 

 of half a pound of sugar to each pint of water. The fruit is prepared 

 and placed while raw into the jars ; if. carefully packed, the jars and con- 

 tents will have a much better appearance than if put in at random. Then 

 fill the jars with cool syrup and place them in the boiler close together, 

 though not touching. Put the lids either beside the jars, or loosely on 

 them, as it is necessary that they also should be sterilized. Sufficient water 

 having first been poured into the boiler, reaching to the folse bottom, the 

 boiler must then be securely covered to retain the steam, and the contents 

 brought slowly to the boil and kept at that temperature for a sufficient length 

 of time to cook the fruits. 



