Canned Fruit, Preserves, and Jellies: Household Methods of Preparation

71 chapters

1. 1Canned Fruit, Preserves, and Jellies: HOUSEHOLD METHODS OF PREPARATION.
2. 2CANNING AND PRESERVING FRUIT.
3. 3INTRODUCTION.
4. 4FRESH AND PRESERVED FRUIT FOR THE MARKET.
5. 5PACKING AND SHIPPING.
6. 6PRINCIPLES OF CANNING AND PRESERVING.
7. 7BACTERIA, YEASTS, AND FERMENTATION.
8. 8MOLDS AND MOLDING.
9. 9STERILIZATION.
10. 10UTENSILS NEEDED FOR CANNING AND PRESERVING.
11. 11SELECTION AND PREPARATION OF THE FRUIT.
12. 12MAKING SIRUP FOR USE IN CANNING AND PRESERVING.
13. 13USE OF THE SIRUP GAUGE.
14. 14CANNING FRUIT.
15. 15RASPBERRIES.
16. 16RASPBERRIES AND CURRANTS.
17. 17BLACKBERRIES.
18. 18CURRANTS.

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