Canned Fruit, Preserves, and Jellies: Household Methods of Preparation. Maria Parloa

      Published by Good Press, 2021

       [email protected]

      EAN 4057664653185

      Table of Contents

       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 PURÉES.

       MARMALADES.

       FRUIT PRESERVED IN GRAPE JUICE.

       BOILED CIDER.

       CIDER APPLE SAUCE.

       CIDER PEAR SAUCE.

       METHODS OF MAKING JELLY.

       PECTIN, PECTOSE, PECTASE.

       SELECTION

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