Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203
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Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203

By Maria Parloa
Free
Book Description

Table of Contents
  • Canned Fruit, Preserves, and Jellies: HOUSEHOLD METHODS OF PREPARATION.
  • CANNING AND PRESERVING FRUIT.
  • INTRODUCTION.
  • FRESH AND PRESERVED FRUIT FOR THE MARKET.
    • PACKING AND SHIPPING.
  • PRINCIPLES OF CANNING AND PRESERVING.
    • BACTERIA, YEASTS, AND FERMENTATION.
    • MOLDS AND MOLDING.
    • STERILIZATION.
  • UTENSILS NEEDED FOR CANNING AND PRESERVING.
  • SELECTION AND PREPARATION OF THE FRUIT.
  • MAKING SIRUP FOR USE IN CANNING AND PRESERVING.
    • USE OF THE SIRUP GAUGE.
  • CANNING FRUIT.
    • RASPBERRIES.
    • RASPBERRIES AND CURRANTS.
    • BLACKBERRIES.
    • CURRANTS.
    • GOOSEBERRIES.
    • BLUEBERRIES.
    • CHERRIES.
    • GRAPES.
    • RHUBARB.
    • PEACHES.
    • PEARS.
    • QUINCES.
    • CRAB APPLES.
    • PLUMS.
    • STEWED TOMATOES.
    • WHOLE TOMATOES.
  • CANNED FRUIT COOKED IN THE OVEN.
  • CANNED FRUIT COOKED IN A WATER BATH.
  • PRESERVING FRUIT.
    • STRAWBERRIES.
    • WHITE CURRANTS.
    • CHERRIES.
    • CHERRIES PRESERVED WITH CURRANT JUICE.
    • PLUM PRESERVE.
    • QUINCES.
    • FRUIT PUR√ČES.
    • MARMALADES.
    • FRUIT PRESERVED IN GRAPE JUICE.
    • BOILED CIDER.
    • CIDER APPLE SAUCE.
    • CIDER PEAR SAUCE.
  • METHODS OF MAKING JELLY.
    • PECTIN, PECTOSE, PECTASE.
    • SELECTION AND HANDLING OF FRUIT FOR JELLY MAKING.
    • CURRANT JELLY.
    • RASPBERRY AND CURRANT JELLY.
    • RASPBERRY JELLY.
    • BLACKBERRY JELLY.
    • STRAWBERRY JELLY.
    • RIPE-GRAPE JELLY.
    • GREEN-GRAPE JELLY.
    • PLUM JELLY.
    • APPLE JELLY.
    • CIDER APPLE JELLY.
    • CRAB-APPLE JELLY.
    • QUINCE JELLY.
    • WILD FRUITS FOR JELLIES.
    • PREPARATION OF THE GLASSES FOR JELLY.
    • COVERING JELLIES.
  • CANNED OR BOTTLED FRUIT JUICES.
    • GRAPE JUICE.
    • RASPBERRY, BLACKBERRY, STRAWBERRY, AND CURRANT JUICES.
    • CHERRY, PLUM, AND PEACH JUICES.
    • FRUIT SIRUPS.
    • RASPBERRY VINEGAR.
  • FOOTNOTES:
  • Transcriber's Note:
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