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Modern methods of canning and jelly making have simplified and shortened preserving processes. Originally published in the 1910s, this book presents the general methods and a great number of tested recipes for canning, preserving, and jelly making, and it is submitted to housekeepers everywhere with the hope that they will find it a thoroughly reliable and trustworthy guide to successful methods of utilizing fruits and vegetables that would otherwise go to waste.

Contents Covered:

• Preface
• Matters Preliminary
  • Value of Fruit in the Dietary
  • Effects of Cooking Fruit with Sugar
  • Value of Vegetables as Food
  • Broths and Meats
  • Why Fruit, Vegetables, and other Foods Spoil
  • Preserves, Conserves, Marmalades, Butters, Jellies
  • Jelly
  • Pectin
  • Canned Foods
  • Utensils Needed for Canning and Preserving
  • Jars, Covers, and Rubber Rings
  • Wire Basket, Puree Sieve, Colander, Funnel, etc.
  • Jelly Bags and "Extractions"
  • Funnel, Ladle, Skimmer, and Pitcher
  • Scales and Measures
  • French Knives
  • Rack for Wash-Boiler
  • Selection and Preparation of Fruit for Preserves, etc.
  • Apples, Pears and Quinces
  • Plums
  • Peaches and Tomatoes
  • Berries, Currants, and Small Fruits
  • Selection and Preparation of Vegetables for Canning
• Canning and Recipes for Canning
  • Methods of Canning
  • Canning with a Saucepan
  • Canning with a Wash-Boiler, Steam Cooker, or Canner
  • Time of Cooking Vegetables
  • Points to Remember in Canning
  • Recipes for Canned Foods
• General Rule and Recipes for Preserves, Jams, Marmalades, and Butters
• Jelly Making and Recipes for Jelly
• Pickle Making and Recipes for Pickles
• Miscellaneous Recipes
• Index

Price: $4.95

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