500 Recipes for Jams, Pickles, Chutneys [antikvár]

Introduction This is a book to help you enjoy the fruits of summer throughout the year. Many people say that home-preserving is a dying art, but this is not entirely true, for in the country you will still find a great tradition of preserving of every kind. The only reason that prevents town housewives from doing the same is that they are more rushed and busy, and the ingredients are usually more expensive. But if you buy fruits and vegetables in season, when they are at their best and cheapest, or better still use your own garden produce, you will be delighted at the money you will save. Bottling, pickling, jam making, and deep-freezing are all simple processes, and give a tremendous feeling of satisfaction and achievement when you have finished. Some Useful Facts and Figures Notes on metrication In case you wish to convert quantities into metric measures, the following tables give a comparison. Solid measures Ounces Approx. grams to nearest whole figure Recommended conversion to nearest unit of 25 1 28 25 2 57 50 3 85 75 4 113 100 5 142 150 6 170 175 7 198 200 8 227 225 9 255 250 10 283 275 11 312 300 12 340 350 13 368 375 14 396 400 15 425 425 16(1 lb) 454 450 17 482 475 18 510 500 19 539 550 20(lilb) 567 575 Liquid measures Approx. millilitres to nearest whole Recommended figure millilitres Imperial i pint 142 150 \ pint 283 300 Í pint 425 450 1 pint 567 600 li pints 851 900 l| pints 992 1000 (1 litre) Note: When converting quantities over 20 oz first add the appropriate figures in the centre column, then adjust to the nearest unit of 25. As a general guide, 1 kg (1000 g) equals 2-2 lb or about 2 lb 3 oz. This method of conversion gives good results in nearly all cases, although in certain pastry and cake recipes a more accurate conversion is necessary to produce a balanced recipe.