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Canned Fruit, Preserves, and Jellies: Household Methods of Preparation
Maria Parloa
Bacteria decide whether your jelly keeps, and Maria Parloa introduces them properly. Her canning manual explains yeasts, fermentation, molds, and sterilization, then covers the utensils, packing, and shipping of fresh and preserved fruit for market. The science under the paraffin seal, made plain for the home kitchen. Put up preserves that stay put.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
71 chapters
- 1Canned Fruit, Preserves, and Jellies: HOUSEHOLD METHODS OF PREPARATION.
- 2CANNING AND PRESERVING FRUIT.
- 3INTRODUCTION.
- 4FRESH AND PRESERVED FRUIT FOR THE MARKET.
- 5PACKING AND SHIPPING.
- 6PRINCIPLES OF CANNING AND PRESERVING.
- 7BACTERIA, YEASTS, AND FERMENTATION.
- 8MOLDS AND MOLDING.
- 9STERILIZATION.
- 10UTENSILS NEEDED FOR CANNING AND PRESERVING.
- 11SELECTION AND PREPARATION OF THE FRUIT.
- 12MAKING SIRUP FOR USE IN CANNING AND PRESERVING.
- 13USE OF THE SIRUP GAUGE.
- 14CANNING FRUIT.
- 15RASPBERRIES.
- 16RASPBERRIES AND CURRANTS.
- 17BLACKBERRIES.
- 18CURRANTS.
+ 53 more. The full contents open with the book.
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