June 1907. j 



3*i9 



Edible Products. 



partly cooked, the vent is soldered up, and the tins reboiled. The time required for 

 boiling is regulated by the size of the tin, aud also the kind of fruit under treatment. 

 A little experience will soon show what is required in this respect. For preserves 

 the usual-sized tin holds about two pounds. In pulp all sizes are used ; ten pounds 

 is, however, considered the best. For jam all sizes are employed. Where the 

 soldering difficulty can be overcome, tins will be found less costly and more con- 

 venient. Solder and soldering solution can be obtained at most ironmongers, 

 whilst 2 lb. tins may be purchased at about 12s. to 14s. per gross. Bottles with the 

 same capacity cost from £3 to £5 per gross. 



These brief instructions are intended for the amateur only, and space will not 

 permit of details being gone into. Information of this class is much needed, and the 

 subject may be treated more fully later on. It is hoped that the advice given will 

 help those who desire to give fruit preserving a trial. 



Pulping for Domestic Use. 

 The pulping of fruits is one of the simplest of all operations, and will be 

 foundjan easy method of providing cheap and wholesome fresh fruits of all kinds. 

 Pulp may be used for culinary purposes or jam making when ever required. The 

 pulping consists of simply boiling auy kind of fruit which can be used for jam- 

 making or any other methods of utilizing fresh fruit. The fruit is placed in a boiler 

 without water, or, at least, with just sufficient water to cause the juice to run so as 

 to stew the fruit in its own moisture. When boiled sufficiently soft, not necessarily 

 to a pulp in the ordinary sense of the term, but sufficient to sterilize it, it can be 

 placed in bottles in the manner described for the open pan system of preserving. 

 Nothing in the way of sugar or other matter is added to it. — The Journal of the 

 Department of Agriculture of Victoria. 



