By Beryl Wood, Rose Prince
ISBN-10: 0224086731
ISBN-13: 9780224086738
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Additional info for Let's Preserve It
Example text
APRICOT MARMALADE 450g (1lb) stoned apricots 340g (¾lb) sugar 150ml (¼ pint) water. Put apricots in pan with water and simmer till soft; liquidize or sieve; return to pan with sugar, bring to boil and cook till set. APRICOTS PICKLED 450g (1lb) apricots 225g (½lb) sugar 150ml (¼ pint) white or cider vinegar 7g (¼oz) each allspice cloves mace cinnamon and nutmeg [or 35 g (1¼oz) mixed spice]. Peel apricots, put in pan with sugar, spices and vinegar; bring to boil, simmer 5 min; remove fruit carefully and put in jar; simmer syrup till it thickens, pour hot over fruit to cover and close down tightly.
You can use a double thickness of muslin or sheeting very adequately and if necessary, strain twice for a clear juice. Whatever you use, it must be absolutely clean and do not use detergents for the washing. If necessary, boil in clear fresh water, wring out well and dry, then scald again before use. It does save wear on your jelly bag to strain through muslin first and then through the jelly bag. An upturned kitchen stool makes a good stand for the bag, attaching the corners to the stool legs with a basin underneath.
Foreword When I first turned the pages of Beryl Wood’s remarkable book, I was as struck by its astonishing range as I was by its history. Published in 1970, a time when the trend for cheap convenience food was well into its stride and state of the art technology was widely acknowledged as the way forward as the means to feed a growing population, Wood’s collection of preserving recipes was a manifesto for safeguarding our grandmothers’ artisan ways. Her book was a nudge that reminded not to walk past a hedgerow without collecting a few rosehips or blackberries during their season, nor miss a glut of cheaply abundant fruits or vegetables.
Let's Preserve It by Beryl Wood, Rose Prince
by William
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