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No. 13 (December 1955)
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WOMEN'S WORLD
APPLES

Soon the apple crop will be ready for harvesting and in many homes the later varieties will be stored away for winter eating. A good way to store apples is to pack them in a wooden fruit case lined with clean brown paper (newspaper should not be used) and to cover them with another layer of brown paper. The box is then put away in a cool, dry shed or in a cave made in the earth in the side of a hill. A sack can be fastened over the entrance of the storage cave.

Apples can be bottled in the same way as peaches or pears.

1.

First, choose sound, well-matured fruit without any cracks or spots of rot or blight.

2.

Wash the fruit, peel and core it and cut into slices. To stop the apple slices from discolouring, allow them to drop into a large bowl of cold water which has had 2 teaspoons of salt dissolved in it.

3.

Wash the jars and lids thoroughly, rinsing them with clean water. Stand them in hot water or on a warm rack until they are needed. Boil the inner seals gently in water for. 3 minutes.

4.

Make a syrup of 1 cup of sugar to 1 cup of water. Partly cook the sliced apples in some of this syrup.

5.

Pack the partly cooked apples to a halfinch from the top of the hot jars. Wipe the rims with a clean, newly boiled cloth and carefully place the inner seals in position. Screw on the outer caps. The lids should be tightly screwed

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on and then turned back half a turn.

6.

Place the bottles on a rack in the copper or in a water bath (a kerosene tin cut in half lengthwise, with the sharp edges turned down, and a good strong handle attached makes a satisfactory water bath). The water should cover the jars, and it should be hot when they are put in. Bring the water up to boiling point as quickly as possible, and then keep it just bubbling for fifteen minutes.

Lift the jars carefully out of the water bath after some of the water has been ladled out. Stand them on a table or bench away from cool draughts, which might make the bottles break. The next day remove the outer lids and very gently test the seals. Any jars that have not sealed should be reboiled with new inner seals.

The water bath method can be used for all fruit, although cooking times will vary.

The preserved apple can be used either hot or cold, without any further cooking.

Apple Betty—

6 medium-sized cooking apples; 1 ½ cups moist breadcrumbs; ¼ cup sugar; 1 ½ teaspoons ground cinnamon; 1 ½ tablespoons butter; 2 tablespoons grated lemon rind; 1/3 cup water (2 ½ fluid oz.).

Peel and slice the apples, place half in a baking dish. Mix the breadcrumbs, sugar and cinnamon and sprinkle half of this mixture over the apples. Put small dots of butter (about the size of a threepenny bit) over the top and then put the remaining apple slices in the dish. Cover these with the rest of the breadcrumbs, sugar and cinnamon mixture, and dot on the rest of the butter. Sprinkle the water on top of the pudding and bake it in a moderately hot oven (375 deg. F) for three quarters of an hour.