Bottling is a way of preserving fruit and some vegetables, and was once the main method of home preserving in New Zealand. Surplus apples, pears, plums or tomatoes, from the home orchard or bought cheaply at the height of the season, would be bottled and used in the winter months when fresh fruit was expensive and hard to find. This pamphlet was published by the University of Otago’s home science department in 1953.
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Reference: M. A. Cushen, Preserving, Dunedin: Department of Adult Education, Otago University, 1957.
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