The Sulphur Box Method

This was & means of preserving adopted by our grandparents, but it has real advantages even to-day. Unfortunately only stone fruit keeps sucoessfully. Its assets are that any vessel can be used for storing the fruit, no vacuum is necessary and no heat is needed.

One first of all obtains a clean wooden box of ample size with a lid which tits closely; this is used as a fume chamber. The fruit must be picked when it ia dry and it must be kept quite dry all the time. To each pound of fruitpint of water ia allowed and this is put into jugs while tha fruit is placed on shallow dishes so that it is two fruits deep or less. Now look up any dry clean bottles or jars in which the fruit is to be bottled.

The whole of this oddment, i.e.. the fruit on the dishes, the water in the jug3 and the bottling jars are placed in this large box – all to be fumed.

A large tin lid is obtained and flowers of sulphur is put on to it at the rate of one ounce for each eight cubic feet of box interior, and stood in among the fruit and jugg. A red hot cinder is dropped on to the flowers of sulphur and the box shut up immediately. To keep in the fumes it is wis to cover the whole of the box with an old blanket or old clean sacks.

After three hours the box is opened, the fruit is packed from the dishes into the bottles or jars and the water poured in to cover or allowing £ pint of wator to each pound of fruit .

As each jar is filled put on a cover, preferably a proper cap or a cork (bung) painted over with melted paraffin wax or else by tying over three thicknesses of greaseproof paper each stuck together and the bottom one stuck to the top of the jar. It should also be tied down.

To use for cooking take out the quantity of fruit required, place in front of a fire or in a warm oven for four minutes, and then carry on as one would with fresh fruit. The water used to cover the fruits in the bottle is not used. When a jar is opened, the fruit will keep for a further fortnight if covored up again, or if one desires to keep the remainder of the fruit in that bottle longer still, a sulphur match should be struck and the fumes allowed to fall into the jar. An airtight cover is then affixed after which the contents will keep for a further long period.